Venetian Fish Stew

Venetian Fish Stew

A robust stew complementing fish with the taste of Venice!


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Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 50 mins

Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe Gluten-Free Recipe


  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 large onion, coarsely chopped
  • 3 whole garlic cloves, plus 1 clove finely chopped
  • 1/2 tsp salt (1/2 - 1 tsp)
  • 1 1/4 lb halibut steak, halved
  • 1 Tbsp extra virgin olive oil, plus 1 tsp.
  • 1 tsp grated fresh ginger
  • 1 pinch of red pepper flakes
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp tomato paste
  • 2 tomatoes, seeded and chopped
  • 1 dash each of salt and freshly ground black pepper, to taste
  • 8 large basil leaves, cut in very thin strips, for garnish (optional)


Place the carrots, celery, onion and whole garlic cloves in a deep saucepan. Add 4 cups cold water and salt. Bring to a boil over high heat, reduce heat, and simmer 10 minutes. Add the fish. Simmer gently 12 minutes. Remove the fish with a slotted spoon. Remove the skin and bones from the fish and add to the pot. Set the fish aside.

Simmer the mixture, which is now a stock, 20 minutes or until reduced to about 3 cups. Strain into a large bowl and set aside. Discard solids. Rinse and dry the pot.

Heat the oil in the pot over medium heat. Add the chopped garlic and ginger and sauté gently until garlic colors lightly, 30 seconds. Add the stock, pepper flakes, lemon juice and tomato paste. Return the fish to the pot. Heat until the stock is steaming. Add the tomatoes. Season with salt and pepper.

Serve immediately, garnished with the basil, if using.


If desired, halibut can be replaced by sea bass or a combination of meaty fish, including red snapper, imported branzino (spigola).

Serve with 4 slices toasted rustic bread.

Serving suggestions are not included in the nutritional analysis.


This stew is best served the same day. After being refrigerated overnight and reheated, this stew may take on a “fishy” taste.

Thanks to American Institute for Cancer Research

Nutritional Info (per serving)

CALORIES 245 cals
Kilojoules 1,026 kJ
Fat 7.0 g
Saturated Fat 0.8 g
Cholesterol 56 mg
Sodium 415 mg
Carbohydrates 13.0 g
Fiber 2.0 g
Total Sugars 10.0 g
Protein 32.0 g
Calcium 67.0 mg
Note: A dash indicates no data is available.