If you’re a fan of seafood, you’re going to absolutely love this dish. One of the dilemmas of shopping for fish is that it is so hard to know what to expect when you arrive at the seafood counter – the prices for each item seem to change daily, things frequently go out of stock, and we end up not finding the right ingredient for a dish. This recipe is amazingly versatile – you get to include whatever seafood you have on hand! This makes these bowls a wonderful recipe to keep in the back of your mind for those nights when you’re not quite sure what to make, or when you find yourself figuring out how to use up certain ingredients. The best part is that it is delicious too!
When you’re thinking about the kind of fish you want to include in this meal, remember that not all seafood is created (or sourced) equally, and that depending on where you live, what you have available can vary dramatically. Since you have a lot of options with this course, try spending a bit of time in your seafood department or with a local fisherman to learn more about what you are purchasing. What impact did a particular brand have on the local ecosystem? How long has it been since your “fresh” fish was farmed?
These Italian-themed bowls work perfectly as a low-maintenance dinner and pairs wonderfully with other Italian-themed options. Try serving a bowl of this dish over a plate of Paleo zoodles for a quick meal. If you are looking for a more elegant plate, try a surf-n-turf variation and serve with this herb and prosciutto stuffed steak.
Italian-Style Fish Bowls Recipe
Protein: 38g / %
Carbs: 8g / %
Fat: 9g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 ½ lb. mixed fish and seafood (shrimp, scallops, cod, haddock, calamari, clams, etc.);
- ½ onion, minced
- 3 garlic cloves, minced
- ¼ cup dry white wine
- ¾ cup tomato sauce
- 1 ½ cup fish stock
- 2 tsp. dried oregano
- 2 tsp. fresh basil
- ¼ cup fresh Italian parsley, minced
- 2 tbsp. olive oil
- Sea salt and freshly ground black pepper
- Heat olive oil in a saucepan over medium-high heat.
- Add the garlic and onion in the saucepan and cook 1 to 2 minutes.
- Pour in the white wine, stir, and cook until evaporated by half.
- Add all the fish and seafood and cook, stirring until the fish starts to flake (4 to 5 minutes).
- Pour in the tomato sauce and fish stock; season with oregano, basil, and Italian parsley.
- Bring to a boil, lower heat, and simmer 15 to 20 minutes.
- Adjust the seasoning with salt and pepper; serve the fish bowls topped with fresh basil.