(also known as Cioppino or Cacciucco, depending on the region) is a hearty, rustic dish that showcases the vibrant flavors of the Mediterranean. Rooted in coastal Italian traditions, this stew combines fresh fish, shellfish, and seasonal vegetables simmered in a savory tomato-based broth infused with garlic, herbs, and a splash of white wine. Perfectly balanced and nourishing, it’s a warming, comforting meal often served with crusty bread to soak up every drop of the flavorful broth.

Recipe information

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2″ pieces

Kosher salt, freshly ground pepper

1 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

1/2 tsp. Dijon mustard

3 Tbsp. extra-virgin olive oil, divided

1 cup dry or instant polenta (coarse cornmeal)

1 garlic clove, smashed

1 medium yellow bell pepper, seeds and ribs removed, cut into 2″ pieces

1 medium zucchini, cut into 2″ pieces

1 pint cherry or grape tomatoes, halved

1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving

1 tsp. chopped fresh oregano (or 1/2 tsp. dried), plus whole leaves for serving

Preparation

1. Step 1
   Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
2. Step 2
   Cook polenta according to package directions.
3. Step 3
   Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
4. Step 4
   Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
5. Step 5
   Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
6. Step 6
   Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.