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Sorrento-Style Fish Stew

This simple fisherman’s stew popular in Campania get a briny, spicy kick from IASA’s Spicy Anchovies. Serves 6.


¼ cup extra virgin olive oil

4 cloves garlic, thinly sliced

6 cups fish stock

¼ cup dry white wine

4 spicy anchovies, de-boned and roughly chopped

3 tablespoons chopped parsley

2 lb. rock cod fillets, cut into 1 ½-inch pieces

6-8 small squid, cleaned and cut into ½-inch rings

12 large shrimp, deveined

¾ lb. fresh baby clams or mussels, rinsed, cleaned and beards removed


In a large pot, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until aromatic. Add fish stock, white wine, anchovies and half of the parsley. Bring to a boil, turn down heat to low and let simmer, uncovered, for 20 minutes.

Add rock cod pieces and simmer for 2-3 minutes. Add the remaining seafood, cover and let simmer for 5-7 minutes until the clams or mussels open. Using a perforated spoon, distribute the fish and seafood evenly amongst 6 bowls. Ladle broth into each bowl and finish with a drizzle of fruity, extra virgin olive oil and remaining parsley. Serve immediately alongside a basket of crusty bread.


Spicy Anchovies in Olive Oil


Italian anchovies fished off the Amalfi Coast get a lively kick of spice from locally-made hot pepper paste. Whole salt-cured anchovies are marinated in olive oil and sweet, smoky chili paste allowing the heat of the peperoncino to marry with the sharp brininess of the fish. These fiery, yet well-balanced anchovies make a wonderful addition to pasta sauces, soups and stews.  Add a burst of heat to classic anchovy-centric dishes, such as Caesar Salad and puttanesca sauce. Or, once de-boned, perch fillets atop a crusty piece of bread slathered with unsalted butter for a simple snack or appetizer.

About the Producer:

Because of its close proximity to the sea, nearly every family in Cetara, a village tucked away in a small cove of the Amalfi Coast, has a connection to it. One of these families is the di Mauro family. Francesco di Mauro, a retired Navy Captain, founded Ittica Alimentare Salerno (IASA) and was among the first companies to preserve the bounty of tuna and anchovies brought in by the local fishermen.  Today, Francesco’s dynamic sons and daughter manage IASA. During the fishing season, April through September, the company employs a team of 50 local workers. IASA is the only company in Italy that does most of the work of packing the anchovies by hand - Gutting and cleaning the fish, placing layers of anchovies in drums with sea salt, and hand packing the anchovies in jars. 

4.94 ounces
Campania, Italy
Ittica Alimentare Salerno (IASA)
$12.50 (Currently Sold Out)


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