Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Amalfi Fish Stew

Travel journal November 1, 2011: Amalfi, and the craggy, vertical coastal towns above and below it host some of the most beautiful sunrises and sunsets I have ever witnessed. The food is good, lemons made frequent appearances on menus, and seafood was plentiful. Many of the Amalfi fishermen work alone in small wooden boats. They fish in the early hours of the morning, load their catch in ice chests precariously strapped to the backs of a battered scooters, and head to the fish market.

Ingredients

For the base:
½ cup Extra virgin olive oil
1 ½ cups Yellow onion, small diced
½ cup Leeks, whites only, finely diced
1 cup Carrot, small diced
½ cup Celery, small diced
½ cup Fennel, small diced
1 Tbl Fresh garlic, minced
1 each – 6 oz. can tomato paste
2 each – 28 oz. whole peeled tomatoes, crushed by hand
2 quarts Seafood stock (see recipe)
2 Tbl Kosher salt
1 Tbl Fresh ground black pepper
1 tsp Crushed red pepper
2 Tbl House herb blend (recipe xxx)
3 each Bay leaves
To complete the stew:
2 Tbl Extra virgin olive oil
1 Tbl House seasoning blend (recipe xxx)
2 lbs. Fresh fish (preferably white bass), cut into 1 inch pieces
1 lb. Fresh mussels, cleaned and beards removed
1 Tbl Garlic, minced
¼ cup Dry white wine
1 recipe Amalfi Fish Stew base (above)

Instructions

For the base:
Heat oil in a large stock pot over medium heat. Add the onion, leeks, carrots, celery, fennel and garlic and stir frequently until tender, about 8-10 minutes. Increase the heat slightly. Add the tomato paste and stir constantly for 5 minutes, being careful not to burn the tomato paste. Add the remaining ingredients and bring to a boil. Once stock comes to a boil, reduce to a simmer. Cover and continue simmering for 1 hour, stirring frequently. This stock may be made up to 3 days ahead of time. It also freezes well.

To complete the stew:
Heat the oil in a large sauce pot over medium-high heat. Season the fish with the House seasoning and add to the pot along with the mussels and garlic. Stir frequently for 6-8 minutes and deglaze with the wine. Continue stirring until half of the wine has evaporated, about 2 minutes. Add the Amalfi Fish Stew base and bring to a simmer. Serve hot.

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Read more

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Read more