Almost every city in the world serves up a comforting street food meant to be enjoyed on the go. In Istanbul you’ll find Pide, and Souvlaki in Athens. In Sicily, you can hardly take a few steps down a street or alleyway without running into a motorized cart piled high with thick, square slices of sfincione.

Students and local workers on their breaks flock to the carts to get their fill of the affordable Sicilian pizza. While toppings can vary slightly depending on the baker, authentic versions almost always include softened onions, and a dusting of bread crumbs that result in a slightly crispy finish, transforming the sauce into an irresistible deep reddish brown hue.

Like Greek Ladenia, sfincione’s focaccia-style crust has just the right amount of structure to hold up to the generous toppings while also offering a satisfyingly soft and chewy texture. The most unique part of Sicilian sfincione, though, is the topping. Unlike most pizzas, sfincione does not typically feature a thick layer of melted cheese. Instead, it’s topped with a layer of grated pecorino, adding a pleasant grassy and salty flavor.

When the Christmas holiday season arrives, sfincione is presented at family feasts. It’s a tradition that goes back hundreds of years, along with other holiday staples like panettone sweet bread and torrone (almond nougat). No matter the time of year, you’re sure to enjoy this humble yet tasty dish!

History of Sfincione

The origins of Sfincione can be traced to 17th century Palermo, when Monsù chefs working for Prince Giuseppe Branciforte di Butera reinterpreted the dish developed by nuns of the monastery of San Vito with local ingredients, notably substituting the béchamel and giblets for tuma (a mild semi-soft cheese) and anchovies.

Today—and since the end of World War II when the price of tomatoes dropped—the traditional sfincione you’ll find in Sicily features an anchovy and onion Pomodoro sauce, pecorino cheese, and the hallmark breadcrumb topping.

Travel to New York, though, and you’ll find yet another interpretation of sfincione, commonly known as “Sicilian-style pizza.” The New York variety is closer to Detroit-style pizza, and is usually topped with marinara sauce and mozzarella cheese.

What is in Sfincione Sicilian Pizza?

This traditional Sicilian pizza comes together using pantry staples and a few surprising ingredients, resulting in textures and flavors that will have you skipping delivery.

Dough

• Active dry yeast: This quick-activating yeast helps to create the signature airy sfincione crust.
• White sugar: Adding a small amount of sugar to the sauce balances the acidity and bitterness of the tomatoes.
• 00 flour: Also called “double zero flour,” this has a slightly higher protein content that helps create the spongy texture and a finer grain which results in a crispier crust. If you can’t find, all purpose flour will work.
• Semolina flour: Semolina flour is essential for creating a dough that is easy to stretch by hand because of its high protein content that helps to develop the gluten.
• Fine salt: Adding salt to the dough adds flavor while supporting the structure of the dough. Only a touch of salt is added to the sauce to complement the saltiness of the anchovies.
• Extra virgin olive oil: Olive oil is found within every component of sfincione, from the crust to the sauce, helping to achieve a smooth dough, bringing a creamy consistency to the sauce, and creating a golden crust.
  • RECOMMENDED FOR THIS RECIPE: Buttery and rich Italian Nocellara. 

Marinara Sauce

• Anchovy filets: Adds a distinct umami profile and salty quality.
• Yellow onion: The onions are softened to create a silky texture in the sauce.
• Garlic: Crushed garlic infuses the sauce with a pungent, almost spicy, flavor that mellows as it cooks, transforming into soft and sweet notes.
• Whole peeled San Marzano tomatoes: San Marzano tomatoes are grown in rich volcanic soil in Southern Italy, resulting in a well-balanced flavor and a meaty yet delicate texture.
• Fresh basil leaves: Add an aromatic quality with a distinct sweet profile to the sauce.
• Pecorino cheese: This salty sheep’s milk cheese enhances the umami-rich anchovies.
• Dried oregano: This quintessential herb adds an earthy, floral quality to the topping.
• Plain bread crumbs: A sprinkling of bread crumbs absorbs the sauce, creating a thick and slightly crunchy finish.

How To Make Sfincione Sicilian Pizza

Once you master the crust, which isn’t hard to do, the rest comes together quickly, making it a relatively easy, yet impressive dish. In a few simple steps, you’ll be on your way to enjoying this Sicilian-style pizza. The hardest part is waiting for it to be ready to eat!

Make and Rest the Dough

• Activate the yeast: In a small bowl, whisk together 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, and 3 tablespoons warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough: In a large mixing bowl, whisk together 3 cups 00 flour, 1 cup semolina flour, and 2 teaspoons sea salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add 3 tablespoons olive oil and remaining 1 1/2 cups water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough: Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball. 
• Rest: Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Prepare the Sauce

• While the dough is resting, prepare the sauce. Add 2 teaspoons olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, add 8 minced anchovies, 1 crushed garlic clove, and 1 diced yellow onion. Saute until fragrant, about 1 minute. Add 2 tablespoons of water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes: Place 1 (28-ounce) can of whole peeled San Marzano tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.) 
• Simmer: To the pan, add the processed tomatoes, 1 teaspoon sea salt, 2 teaspoons white sugar, and 2 to 3 torn basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready: Preheat the oven to 400°F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides. 
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione: If the dough shrunk slightly, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on 3/4 cup freshly grated pecorino cheese, followed by 1 1/2 teaspoons dried oregano, and finally 2 tablespoons bread crumbs on top.
• Bake the pizza: Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve: Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Ways to Mix it Up

Sfincione is essentially a pizza. And, like most pizzas, you can add almost any traditional pizza topping and enjoy delicious results. Some traditional recipes also call for a layer of cubed caciocavallo cheese under the sauce or even more anchovy filets as a topping. Some toppings that pair nicely with the flavors in the sauce include:

• Green or black olives or capers.
• Flaked oil-packed yellowfin tuna. (Tuna is great on pizza and it is common in Southern Italy.)
• Fresh herbs or greens, like arugula (add just before serving).

What to Serve with Sfincione

Sfincione boasts a thick crust and generous toppings, making it satisfying as a meal all on its own. But to serve it as an appetizer or as part of a meal with several courses, consider cutting the sfincione into smaller slices and serving it with some light Italian sides and desserts. Some of my favorites include:

• Prosciutto e Melone (Prosciutto and Melon)
• Lemon Parmesan Lettuce Salad Recipe
• 2-Ingredient Lemon Sorbet (Sorbetto al Limone)

Leftovers And Making Ahead

It’s doubtful that there will be any leftovers, but if you and your family or guests find yourselves too stuffed to polish off this rectangular pizza, or are just saving room for some Italian sweets, here’s the best way to store and reheat any leftovers:

• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

More Styles of Pizza

Italian

Easy Grilled Pizza with Tomato and Mozzarella

Entree

Tuna Pizza with Onions and Black Olives

Spanish

Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts

Appetizer and Mezze

Sheet Pan Phyllo Pizza (Crispy Pizza Dough)

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Sfincione Sicilian Pizza

This Sicilian-style pizza is a street food staple and a fixture at Christmas feasts. The airy focaccia-like crust is topped with a rich tomato sauce and unique layered topping.

Course Bread, Entree

Cuisine Italian, Italian/Mediterranean

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Rising Rime 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 386.2kcal

Author Candace Nagy

Ingredients

For the Crust

• 2 1/2 teaspoons (10 grams) active dry yeast
• 1 teaspoon (5 grams) white sugar
• 1 1/2 cups plus 3 tablespoons warm water, divided
• 3 cups (400 grams) 00 flour
• 1 cup (110 grams) semolina flour
• 2 teaspoons (10 grams) sea salt
• 3 tablespoons extra virgin olive oil, plus more for greasing

For the Marinara Sauce

• 2 teaspoons extra virgin olive oil
• 8 oil-packed anchovy filets, minced
• 1 large garlic clove, crushed with the side of your knife and peeled
• 1 small yellow onion, diced
• 2 tablespoons water
• 1 28-ounce can whole peeled San Marzano tomatoes
• 1 teaspoon sea salt
• 2 teaspoons white sugar
• 2 to 3 fresh basil leaves, torn

For Topping

• 3/4 cup freshly grated pecorino cheese
• 1 1/2 teaspoons dried oregano
• 2 tablespoons plain bread crumbs

Instructions

Make and Rest the Dough

• Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
• Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Make the Marinara Sauce

• While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
• Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.
• Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• Yes, you use all of the sauce! It seems like a lot but it reduces during baking. And since the dough is thick compared to say a NY-style pizza, it really benefits from the heavy sauce.
• A note about flour. This recipe calls for OO flour, which is worth seeking out, however, if you can’t find it you can swap in All purpose flour.
• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

Nutrition

Calories: 386.2kcal | Carbohydrates: 60.8g | Protein: 13.3g | Fat: 10.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.6g | Cholesterol: 13.2mg | Sodium: 1291.5mg | Potassium: 341.5mg | Fiber: 4g | Sugar: 4.7g | Vitamin A: 168.6IU | Vitamin C: 10.9mg | Calcium: 162.7mg | Iron: 4.7mg

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I made this baked cauliflower recipe when I was trying to cram as many veggies on my plate as possible. I’d been on the road for weeks promoting my book, and after many nights of dining out, I really missed a healthy home-cooked meal!

When I got home I made this spicy cauliflower as a vegan main along with freekeh, a grain from my childhood with a smoky flavor that perfectly matches the citrusy, smoky harissa. It was satisfying in the best way! 

There are two key elements to this recipe. The first is absolutely the garlic-harissa rub. It’s more of a thick sauce made of garlic, harissa paste (I like our Kartago Harissa for this which is spicy and deep with a smoky flavor), fresh parsley, a dash of cumin, and lime juice. The balance of warm, zippy, and vibrant flavors is absolutely mouthwatering. 

The second is learning how to bake cauliflower so it’s perfectly caramelized and tender. The secret is to baste or drizzle the vegetable with olive oil about every 15 minutes. Rather than drying out, the garlic-harissa rub turns into a beautifully golden glaze. 

I always say we should let cauliflower be cauliflower. Forget trying to make it into pizza crust and instead celebrate this hearty vegetable in all its glory! Serve with your favorite protein or as a satisfying vegan main.

What You’ll Need to Make Spicy Baked Cauliflower

Though this baked cauliflower recipe boasts big flavor, you only need a few Mediterranean pantry staples. 

• Cauliflower: Makes a perfectly hearty base to layer on bold Mediterranean flavor. 
• Garlic: Cauliflower is rather plain on its own, so it can handle a lot of flavor. I add 10 whole garlic cloves to the harissa glaze, and no one has ever complained about it. 
• Parsley: Adds lemony freshness to the glaze and a pop of color just before serving. 
• Ground cumin: Adds a warming note.
• Harissa adds a citrusy, spicy, smoky flavor. See Ingredient Spotlight below for more.
• Tomato paste brings a rich umami flavor. 
• Limes: Add a layer of fresh acidity. 
• Extra virgin olive oil: Encourages the delicious golden transformation that happens to vegetables as they roast, carmelizing and concentrating their flavors. I’m often asked about cooking with olive oil to which I reply, in short, that it’s the healthiest oil, but if you’d like to read more about selecting and cooking with olive oil, head over to our guide: Cooking with Olive Oil: Everything You Need to Know!
• Kosher salt and black pepper perk up the other flavors. 

Ingredient Spotlight

Harissa is a spicy, citrusy, smoky North African paste or sauce that varies greatly in terms of flavor. For this recipe, I wanted a healthy vegetarian main that reminded me of a holiday roast, so I went for our Tunisian harissa. It’s extra spicy, smoky, and rich, adding almost a char-grilled element to the cauliflower and a bold amount of red chili flavor.  

• LEARN MORE AND MAKE IT: Homemade Harissa Recipe
• TRY IT: Find Tunisian Harissa at our shop (or try our Moroccan Harissa for a slightly milder option). 

Swaps and Substitutions

Don’t be discouraged if you don’t like one or more of this recipe’s flavor-makers. Here are some easy swaps:

• Lime: Lemon (even other citrus like a tart orange could work for this recipe). 
• Parsley: Cilantro or mint.
• Tomato paste: Red pepper paste.
• Ground cumin: Ground coriander or turmeric.  

How to Bake Cauliflower

Cauliflower will soak up the sauce like a sponge. The key to getting it meltingly tender and yet charred and caramelized is to baste it, almost like you’re making a turkey. It’s similar to roasting eggplant, where you may need to add more oil as you go if it starts to look dry. Here are the steps:

Prep the Cauliflower

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil. 
• Prep your veggies. Cut 2 heads of cauliflower into wedges from top to bottom, leaving the leaves intact. Peel 10 garlic cloves and measure 1 packed cup of parsley leaves and tender stems.
• Parboil the cauliflower. Salt the boiling water generously, then add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain. 

Make the Sauce

• Make the garlic-harissa sauce. To the bowl of a large food processor fitted with the S-blade, add the garlic, parsley, 1 teaspoon ground cumin, 1 to 2 tablespoons harissa, 1/4 cup tomato paste, and a drizzle of olive oil (about 2 tablespoons). Squeeze in the juice of 2 limes and season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture. 
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil. 

Bake and Baste the Cauliflower

• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total. 
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve. 

Ways to Mix it Up 

Though this baked cauliflower recipe is decidedly bold, it works surprisingly well with other Mediterranean flavor-makers. Make it on repeat, adding your own spin to keep things interesting. Some ideas:

• Add a creamy sauce: Like tangy Whipped Feta, or Tahini Sauce for a dairy-free option. Let the cauliflower cool slightly so the sauce doesn’t get to runny, and drizzle on top just before serving.
• Add fresh spice: If you can’t get enough heat, add a spoonful of Zhoug (a spicy cilantro jalapeno sauce) or Chermoula (a bright and herby Moroccan condiment) just before serving. 

What to Serve with Baked Cauliflower

You can certainly serve cauliflower as a side to your favorite protein and a simple green salad. I love them even more, however, as the main event!

Add a protein-packed vegetarian salad and dinner is served. This Lentil Salad with Feta and Pomegranate has a fresh, zippy flavor that will complement the savory spicy cauliflower. You can also really lean into the smoky flavors as I did with freekeh, a lesser-known Egyptian grain I absolutely adore (it’s harder to find, but we carry it in our shop). 

More Cauliflower Recipes

Mediterranean Diet Recipes

Best Roasted Cauliflower with Lemon and Cumin

Vegetarian

Whole Roasted Cauliflower with Lemony Whipped Feta

Vegetarian

Roasted Cauliflower Steaks with Harissa and Chermoula

Salads

Moroccan-Style Shaved Cauliflower and Chickpea Salad

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Baked Cauliflower with Garlic and Harissa

Slabs of tender cauliflower in a spicy, garlicky, citrusy harissa sauce, roasted to perfection.

Course Entree or Side Dish

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4 as a main, 8 as a side

Calories 117.3kcal

Author Suzy Karadsheh

Ingredients

• 2 heads cauliflower, leaves intact, cut into wedges
• 10 medium garlic cloves, peeled
• 1 cup packed parsley leaves and tender stems, plus more chopped parsley for garnish
• 1 teaspoon ground cumin
• 1 to 2 tablespoons harissa
• 1/4 cup tomato paste
• 2 limes, juiced
• Extra virgin olive oil
• Kosher salt
• Black pepper

Instructions

• Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil.
• Parboil the cauliflower. When the water is boiling, salt generously and add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain.
• Make the garlic-harissa rub/sauce. To the bowl of a large food processor fitted with a blade, add the garlic cloves, parsley, cumin, harissa, tomato paste, lime juice, and a drizzle of olive oil (about 2 tablespoons). Season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture.
• Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil.
• Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total.
• Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and harissa used in this recipe.

Nutrition

Calories: 117.3kcal | Carbohydrates: 25.3g | Protein: 7.6g | Fat: 1.2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 277mg | Potassium: 1195.8mg | Fiber: 8.2g | Sugar: 8.8g | Vitamin A: 1562.6IU | Vitamin C: 174.8mg | Calcium: 119.9mg | Iron: 3.3mg

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I grew up in Port Said, Egypt. But my family often frequented another lovely Mediterranean city called Alexandria, which is right on the coast and famed as the “pearl of the Mediterranean.” Those visits to Alexandria inspired me to create this seafood stew recipe. 

Each spoonful is a delightful mix of tender shrimp and sweet lobster, paired with a fragrant broth infused with garlic, coriander, and a touch of red pepper for heat. Lemon and white wine add brightness to the broth, while baby kale and fresh parsley bring in a pop of green.

Don’t let the addition of lobster fool you — this stew is surprisingly straightforward and comes together in just 40 minutes. Because most of the work happens in a single pot, clean-up is quick. It’s a great recipe for when you want to impress without spending hours in the kitchen.

Serve it with some crusty bread on the side for soaking up the delicious broth. It’s perfect for a small dinner party—your guests will love the vibrant flavors and being treated to lobster. It’s a beautiful way to bring Mediterranean coastal charm to your table, no matter the season. 

Ingredients for Seafood Stew with Shrimp and Lobster

A combination of spices, aromatics, and a splash of citrus brings balance and depth, elevating the seafood in this seafood stew to its fullest potential. 

Pantry Staples

These ingredients form the foundation of the stew, creating layers of flavor in the broth. 

• Extra virgin olive oil enhances the stew with a smooth, fruity base flavor while sautéing the vegetables.
• Spices: Red pepper flakes add a hint of heat while ground coriander brings a warm, citrusy note that pairs beautifully with the seafood. A bay leaf adds a subtle herbal note and ground ginger provides a warm undertone that complements the seafood beautifully in both the lobster poaching liquid and the stew’s broth.
• White wine adds acidity and depth, enhancing the overall flavor of the broth. Make sure it’s a dry (not sweet) option. Feel free to substitute additional broth if you’d prefer not to cook with alcohol. 
• Water and Broth: Gently cooking the lobster in water creates a flavorsome base that, combined with some additional broth, acts as a rich and savory foundation for the stew. Use homemade chicken stock, vegetable broth, or seafood stock. 
• Garlic enhances the stew with bold, aromatic flavor in the poaching liquid and the stew base.
• Seasonings: Kosher salt seasons the broth and seafood without overpowering the natural flavors. Black pepper adds a mild heat and rounds out the other spices.

Fresh Ingredients

The seafood stars make this stew a true showstopper. The rich, fragrant broth highlights their sweet, delicate flavors. Vegetables and herbs brighten the dish, adding texture, color, and freshness to every bite.

• Shrimp: Tender and mildly sweet, shrimp cook quickly and absorb the flavors of the broth beautifully. I recommend using peeled, deveined, shrimp with their tails on. If you’re buying shrimp in the shell and want some tips on how to buy, devein, and peel shrimp we wrote an article all about how to do just that.
• Lobster adds luxurious sweetness and richness to the stew, making it feel special and indulgent. You’ll need 2 (8-ounce) lobster tails for this recipe. If you buy them frozen, defrost them completely in the refrigerator before cooking them. (You can also buy a couple of extra so you have them to make lobster tails with lemon, garlic, and Aleppo pepper—another favorite of mine!)
• Lemon juice compliments the flavor of the seafood and balances the richness of the broth with its fresh flavor. 
• Red onion provides a slightly sweet and savory flavor that deepens as it cooks.
• Roma tomatoes add acidity and a hint of natural sweetness, helping to create a rich, flavorful base.
• Baby kale adds a pop of color and nutrition to the finished soup. I like baby kale here because it requires no prep and softens fast with just a few moments in the hot broth. 
• Green onions bring a mild, oniony brightness that complements the flavors of the broth.
• Fresh parsley adds a burst of freshness and vibrant color.

Ingredient Spotlight

Ground coriander is one of my favorite spices to keep in the kitchen — it’s warm, earthy, and slightly citrusy, adding a subtle brightness to any dish. Made from the seeds of the coriander plant (which also gives us fresh cilantro), this spice has a versatile flavor that works beautifully in savory recipes and Mediterranean spice blends like Baharat. In Mediterranean cooking, it’s a star ingredient for seasoning everything from seafood to roasted vegetables and soups.

• TRY IT: Find my favorite ground coriander at our shop.
• BEST SUBSTITUTE: If you find yourself out of ground coriander, ground cumin is a good substitute. I often use the two spices together. Cumin has a stronger flavor that lacks some of the subtlety of coriander, but it’s similarly warm. If it makes sense in your dish, add some fresh cilantro if you have it, too. 

How to Make Seafood Stew with Shrimp and Lobster

Making this Shrimp and Lobster Seafood Stew is easier than you might think! Follow these simple steps, and you’ll have a seafood feast that’s sure to impress.

Prepare the Seafood

• Make a poaching liquid. In a medium pot or deep sauté pan, combine 4 cups water, 1 bay leaf, 1/2 teaspoon ground ginger, and 1 chopped garlic clove, and a good pinch each of salt and pepper. Bring to a boil over high heat.
• Meanwhile, season the shrimp. Add 1 pound of large shrimp or prawns (peeled, deveined, with tails on) to a medium bowl. Add the juice of 1/2 lemon and a pinch each of salt and pepper, and set them aside. Stir to combine and set aside.
• Poach the lobster. Add 2 lobster tails (about 1 pound) to the boiling water and turn heat to medium-high. Cover and let cook until lobster shells turn bright red, about 3 minutes. Use tongs to transfer the lobster to a cutting board to cool. Turn off the heat and set the broth aside for later. 
• Peel the lobster. Once cool enough to handle, use kitchen scissors to cut the lobster shell down the middle. Use your hands to remove the meat from the shell, then coarsely chop the meat into bite-sized pieces.

Build the Stew Base

• Sauté the aromatics. In a large pot, heat 2 tablespoons of extra virgin olive oil on medium-high heat. When the oil shimmers, add 1/2 red onion, roughly chopped, and 1 teaspoon of red pepper flakes, cooking until the onion softens (about 5 minutes). Stir in the remaining 3 chopped garlic cloves and cook until fragrant, about 1 minute. Stir in 2 diced Roma tomatoes, 1 teaspoon ground coriander, and a pinch each of salt and pepper.
• Finish the broth. Add the 1/2 cup dry white wine and cook for 3 to 5 minutes to reduce. Add 2 (15-ounce) cans of chicken broth and strain the reserved poaching liquid into the pot through a fine mesh colander. Squeeze in the juice of the remaining lemon.

Add Seafood and Finish the Stew

• Cook the shrimp. Let the broth come to a high simmer, then add the prepared shrimp. One minute later, stir in the cooked lobster.
• Finish and serve. Add 2 cups of baby kale, 2 chopped green onions, and 1 cup of fresh parsley leaves. Remove the pot from the heat, cover, and let the stew sit for 5 minutes to soften the greens.

How to Peel and Devein Shrimp

A great way to save money and reduce food waste in this seafood stew recipe is to prepare the shrimp yourself and then use the shrimp and lobster shells to make fish stock to use in place of the chicken broth in this recipe. Peeling and deveining shrimp is easy with the right technique! Here’s how to tackle it: 

• Make sure your shrimp are completely defrosted if you bought them frozen. If not, submerge the package in a bowl of cool water, massaging it gently, until the shrimp are defrosted. 
• Prepare a bowl of cold water.  
• Use a sharp pair of kitchen shears or a paring knife to cut down the “back” of the shrimp until you reach the tail.
• Peel off the shell, legs, and tail of shrimp and either discard them or save them (in the freezer) to make seafood stock. 
• Use the tip of a sharp paring knife or the pointy end of a bamboo skewer to remove the vein from the back of the shrimp. 
• Swish the shrimp in the bowl of water to fully remove the vein and set aside. Repeat until all of the shrimp are prepared. 

What Wine Should You Use for Seafood Stew? 

Any dry, white wine will work well in the Shrimp and Lobster Seafood Stew recipe. Choose a dry white with citrusy notes such as Sauvignon Blanc, Pinot Grigio, Chablis, or Pino Gris.

These wines add a subtle acidity that work well with the lemon juice in the broth and without overpowering the delicate flavors of the seafood. Remember, the wine you cook with should be good enough that you’d want to drink it on its own! 

How to Get Ahead

Prepping the ingredients for this stew ahead of time can make the cooking process even smoother, which is especially nice if you’re planning to serve it to guests. Here are a couple of ways to get ahead:

• Prepare the seafood: Peel and devein the shrimp, and poach and chop the lobster up to a day in advance. Store them separately in airtight containers in the fridge. Keep the lobster submerged in a bit of the cooled poaching liquid to keep it moist.
• Chop the veggies: Dice the red onion, tomatoes, garlic, and green onions, and store them in separate airtight containers in the fridge. You can also measure out the spices and wine ahead of time, so everything is ready to go when you start cooking.

How to Store Shrimp and Lobster Seafood Stew

Leftovers of this Seafood Stew with Shrimp and Lobster can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to let the stew cool completely before sealing it, and keep the shrimp and lobster fully submerged in the broth to maintain their tenderness and flavor.

To reheat, gently warm the stew on the stovetop over medium heat until just heated through—avoid boiling, as this can make the seafood rubbery.

What to Serve with Seafood Stew with Shrimp and Lobster 

As far as I’m concerned, a crusty loaf of warm bread is a non-negotiable with this seafood stew. Use a fresh baguette or a homemade load of No-Knead Olive Bread. Either one would be perfect for soaking up the flavorful broth. 

If you’re serving the stew as the centerpiece for a dinner party, offer guests an appetizer of Creamy Whipped Feta Dip or Dolmas, something easy you can set out at room temperature for nibbling while you finish assembling it.

Follow up the main course with a Lemon Ricotta Cake. The flavors of this simple, citrusy treat are a refreshing sweet finish to the warm, spiced stew.

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Seafood Stew with Shrimp and Lobster

Shrimp and Lobster Seafood Stew is a comforting, flavor-packed dish featuring tender seafood and silky greens in a fragrant broth with coriander, garlic, white wine, lemon, and a touch of red pepper heat. Perfect for a cozy dinner or a special occasion, this one-pot meal is easy to make.

Course Entree

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Calories 248.3kcal

Author Suzy Karadsheh

Ingredients

• 4 cups water
• 1 bay leaf
• 1/2 teaspoon ground ginger
• 3 large garlic cloves, chopped (divided)
• Kosher salt
• Black pepper
• 1 pound large shrimp or prawns, peeled, deveined, tail-on
• 1 1/2 lemons, divided
• 1 pound (about two) lobster tails
• 2 tablespoons extra virgin olive oil
• 1/2 red onion, roughly chopped
• 1 teaspoon red pepper flakes
• 2 Roma tomatoes, diced
• 1 teaspoon ground coriander
• 1/2 cup dry white wine
• 2 15-oz cans chicken broth
• 2 cups baby kale
• 2 green onions, chopped
• 1 cup fresh parsley leaves

Instructions

• Make a poaching liquid. In a medium pot or deep saute pan, add the water, bay leaf, ginger, one chopped garlic clove, and a good pinch of salt and pepper. Bring to a boil over high heat.
• Meanwhile, season the shrimp. Add the shrimp to a medium bowl. Toss with the juice of 1/2 lemon and a pinch of salt and pepper. Set aside.
• Poach the lobster. Add the lobster to the boiling water and turn heat to medium-high. Cover and let cook until lobster shells turn bright pink, about 3 minutes. Use tongs to transfer the lobster to a cutting board to cool. Turn off the heat and set the broth aside for later.
• Peel the lobster. Once cool enough to handle, use kitchen scissors to cut lobster shell down the middle. Use your hands to remove the meat from the shell, then coarsely chop the meat into bite-sized pieces.
• Make the base of the soup. In a large pot, heat the olive oil on medium-high heat. When the oil shimmers, add the red onion and red pepper flakes. Stir until softened, about 5 minutes, then add the remaining 3 garlic cloves. Toss until fragrant, 1 minute or so. Sir in the tomato, coriander, and a pinch of salt and pepper.
• Finish the broth. Add the white wine and cook for 3 to 5 minutes to reduce. Add the chicken broth, then pour in the lobster broth through a mesh mesh colander. Juice in the remaining lemon.
• Cook the shrimp. Let the broth come to a high simmer, then add the shrimp. One minute later, stir in the cooked lobster.
• Finish and serve. Stir in the kale, green onions, and parsley. Remove from heat. Cover and let sit for five minutes to soften the greens, then serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and coriander used in this recipe.
• How to Store: Leftovers of this Seafood Stew with Shrimp and Lobster can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to let the stew cool completely before sealing it, and keep the shrimp and lobster fully submerged in the broth to maintain their tenderness and flavor.
• To Reheat: Gently warm the stew on the stovetop over medium heat until just heated through—avoid boiling, as this can make the seafood rubbery.

Nutrition

Calories: 248.3kcal | Carbohydrates: 10.4g | Protein: 30.1g | Fat: 8.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.4g | Trans Fat: 0.01g | Cholesterol: 222.9mg | Sodium: 311.2mg | Potassium: 698.5mg | Fiber: 3.3g | Sugar: 3.1g | Vitamin A: 2791.1IU | Vitamin C: 58.4mg | Calcium: 187.4mg | Iron: 2.6mg

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A homey whole roast chicken is a dinner classic, but this Kleftiko-Style Greek roasted chicken and vegetables is company-worthy for its bold flavors and striking presentation.

First, I dress the chicken in an herby, lemon and garlic rub that gives the chicken big Greek flavor. If you’ve been here a while you know I don’t believe there’s such a thing as too much garlic! Then I roast it in parchment paper to trap moisture resulting in the juiciest, most flavorful chicken.

I was inspired by the classic Greek lamb dish Kleftiko, where the meat and veggies are wrapped in parchment paper. The parchment traps the steam and all the meat’s juices. (There’s a long history of this style of roasting protein in the Mediterranean–the French Fish en Papillote being another example.) The seasoned juices from the chicken add loads of savory flavor to the veggies, while the steam cooks the meat gently, preventing overcooked breasts and undercooked thighs. I finish everything with big hunks of feta that get deliciously soft and golden under the broiler. 

I love this recipe so much that I included it in my second cookbook, Simply Dinner, where my goal was to bring joyful recipes that don’t require loads of fuss. At the end of the day, this Greek roast chicken and vegetable recipe is essentially a sheet pan meal wrapped like a gift for a show-stopping presentation.

Ingredients for Roasted Chicken and Vegetables

I bring big Greek flavors with this roast chicken and vegetable recipe using two layers. First, is the garlic lemon rub, which coats the chicken in a zippy, savory flavor. Second, a lemon and white wine sauce fills the parchment with fragrant steam and soaks into all the veggies as they roast. You’ll need:

For the Garlic and Lemon Rub

• Garlic: And a lot of it! Get your garlic mincing skills polished with this recipe, as a healthy amount of garlic provides much of this chicken’s flavor.
• Dijon mustard: Adds a rich, peppery flavor. 
• Lemons: Opt for untreated lemons as you’ll use both the zest and juice.  
• Extra virgin olive oil: Coats the chicken, allowing the skin to crisp and the spices to stick.

For the Chicken

• Whole chicken: Look for a (3 1/2 to 4 pound) bird, which will roast evenly in the same time the veggies take to get tender. 
• Seasonings: Italian seasoning adds an incredible aromatic quality to the chicken meat—you can make it yourself or use a store-bought variety. Kosher salt and black pepper enhance the flavor. 
• Baby potatoes: Stay tender and don’t require peeling, but feel free to swap in whatever variety you have on hand. If you’re working with larger varieties, peel and cut them into smaller pieces. 
• Tomatoes: I like sweet, juicy, and firm Roma tomatoes for this recipe, but any medium-sized variety will work. Because they’re baked in the oven, they don’t need to be the perfect summer tomato.
• Bell peppers: Any color you like will bring a pop of sweetness. If you prefer more vegetal flavors, go for purple or green. For a sweeter option, red, yellow, or orange are your best bet. 
• Onion: I like the sweet and mild flavor of red onion with this recipe, plus it adds a nice bit of color but you don’t need to be too picky. White or yellow onion will work just fine. 
• Chicken stock: Homemade chicken stock is a special treat, but you can swap in a low-sodium store-bought variety if you don’t have any on hand. 
• Dry white wine: It doesn’t need to be too fancy—just something dry and drink-able. A chardonnay would work great here.
• Feta cheese: Adds a decadent creamy-tangy-melty element in the final minutes. It’s totally optional, though. Simply leave it off for a dairy-free option. 

How to Make Roasted Chicken and Vegetables

This is a modern take on the 500-year-old cooking method. A group of Greek mountain rebels called the Klefts (or Klephts) used to cook their “stolen” meats (often lamb) in makeshift underground ovens, which trapped the smell of the food so they could go about their “business” undetected. Nowadays, kleftiko is cooked in parchment parcels in the oven to mimic this sneaky underground trick, which just so happened to also produce the most meltingly tender roasts. Here’s how it’s done:

Make the Garlic Lemon Rub

• Get ready. Position a rack in the center of the oven and preheat the oven to 375°F. Line a large roasting pan with two large pieces of parchment paper going in opposite directions, making a cross shape with overhangs on all 4 sides of the pan. (I like to have about 8 inches of parchment overhang.) They should be large enough to cover the dish when finished.
• Prepare the Garlic and Lemon Rub: In a small bowl, mix together 2 tablespoons Italian seasoning, 10 minced garlic cloves, 1 tablespoon mustard, 2 tablespoons of olive oil, and the zest of 2 lemons. 

Prep the Chicken and Vegetables

• Spatchcock the chicken: Place a (3 1/2 to 4 pound) chicken on a cutting board with the breast side down and its backbone facing you. Use a pair of sturdy kitchen shears to cut out the backbone by cutting along both sides of the spine. Remove the backbone (freeze for making chicken stock). Flip the bird over and push down on the breasts to flatten the chicken. Remove the wing tips (add to freezer bag for stock). Use paper towels to pat both sides of the chicken dry. 
• Season: Rub all over (including under the skin) with a large pinch of salt and pepper (about 1 1/2 teaspoons each), followed by the garlic lemon rub. Be sure to push the seasonings underneath the skin as well.
• Prep the veggies, adding them to the prepared pan as you go. Halve 1 1/2 pounds baby potatoes. Cut 3 Roma tomatoes into wedges. Core 2 bell peppers and cut them into large pieces. Cut a large red onion into large pieces, and place them into the parchment line pan. 
• Season the veggies. Season the vegetables the Italian seasoning and a big pinch of salt and pepper (about 1/2 teaspoon each). Drizzle about 1 tablespoon of olive oil and carefully toss to coat (try not to disturb the parchment layers too much), then spread the veggies into a single layer. 
• Add the chicken: Place the chicken on top of the vegetables with the breast up. Pour in 1/2 cup stock, 1/2 cup white wine, and the juice of 2 lemons over the vegetables and around the chicken (don’t pour over the chicken). 

Roast the Chicken and Vegetables

• Wrap and roast: Pull the parchment paper sides up and over the chicken and tightly crimp them together to fully enclose the chicken and vegetables in the parchment parcel. Roast for about 1 hour and 15 minutes.
• Finish roasting uncovered: Carefully remove the roast chicken and vegetables from the oven and uncrimp the parchment. Tuck the edges of the paper into the pan to prevent burning. If you’d like, add 4 ounces feta cheese, breaking it into large pieces as you go. Return the pan to the oven. Cook uncovered until an instant-read thermometer registers 155°F when inserted into the thickest part of the thigh, another 10 to 15 minutes. Remove the pan from the oven.
• Broil the chicken: Set the broiler to high. Place the pan on the middle rack and broil until the skin turns golden brown, about 5 minutes or so. 
• Rest, carve, and serve. Remove the chicken from the oven and allow to rest for 15 minutes. Check the internal temperature so it reads 165°F, before carving and serving. I usually place the whole pan on the table and serve directly out of the pan family style.

What to Serve with Roast Chicken and Potatoes

You already have the side, veggies, protein, and starch covered, so you really don’t need to add anything more for a full meal. That said I do love a fresh salad for balance. 

This roasted chicken and vegetables recipe has so much flavor I’d hate to add something that will compete for the spotlight. I would keep it simple with something more mild and texture-rich, like Celery Salad with Greek Yogurt Dressing, which will also bring a welcome tang to complement the garlic and lemon sauce.

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Roasted Chicken and Vegetables in Parchment

An easy roast chicken and vegetable dinner recipe inspired by the classic Greek lamb dish Kleftiko, where the meat and veggies are wrapped in parchment paper and roasted until fall off the bone tender. This is a show-stopping one pan dinner.

Course Dinner, Entree, Entree/Poultry, Meat and Poultry

Cuisine Greek, Greek/Mediterranean

Diet Diabetic

Prep Time 30 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Servings 8 people

Calories 549.1kcal

Author Suzy Karadsheh

Ingredients

For the Garlic and Lemon Rub

• 2 tablespoons Italian seasoning
• 10 large garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 large lemons, zested
• 2 tablespoons extra virgin olive oil

For the Chicken

• 1 (3 1/2 to 4 pound) whole chicken
• Kosher salt
• Ground black pepper
• 1 1/2 pounds baby potatoes, scrubbed and halved
• 3 Roma tomatoes, cut into wedges
• 2 large bell peppers, any color, cored and cut into large pieces
• 1 large red onion, cut into large pieces
• 1 tablespoon Italian seasoning
• 1 tablespoon extra virgin olive oil
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• Juice of 2 large lemons
• 4 ounces creamy feta cheese, cut into large pieces (optional)

Instructions

• Get ready. Position a rack in the center of the oven and preheat the oven to 375°F. Line a large roasting pan with two very large pieces of parchment paper going in opposite directions, making a cross shape with overhangs on all 4 sides of the pan. (I like to have about 8 inches of parchment overhang.)
• Prepare the Garlic and Lemon Rub. In a small bowl, combine the Italian seasoning, garlic, mustard, and lemon zest. Add 2 tablespoons of olive oil and mix.
• Spatchcock the chicken. Place the chicken on a cutting board with the breast side down and its backbone facing you. Use a pair of sturdy kitchen shears to cut out the backbone by cutting along both sides of the spine. Remove the backbone (freeze for making chicken stock). Flip the bird over and push down on the breasts to flatten the chicken. Remove the wing tips (add to freezer bag for stock). Use paper towels to pat both sides of the chicken dry.
• Season the chicken. Rub all over (including under the skin) with a large pinch of salt and pepper (about 1 1/2 teaspoons each), then with the Garlic Lemon Rub. Be sure to push the seasonings underneath the skin as well.
• Make a veggie bed for the chicken. Add the potatoes, tomatoes, bell peppers, and onion to the roasting pan on top of the parchment. Season with the Italian seasoning and a big pinch of salt and pepper (about 1/2 teaspoon each). Drizzle with the olive oil and carefully toss to coat (try not to disturb the parchment layers too much), then spread the veggies out in a single layer.
• Add the chicken. Place the chicken on top of the vegetables with the breast up. Pour the stock, white wine, and lemon juice over the vegetables and around the chicken (don’t pour over the chicken).
• Wrap and roast. Pull the parchment paper sides up and over the chicken and tightly crimp them together to fully enclose the chicken and vegetables in the parchment parcel. Bake for about 1 hour and 15 minutes.
• Finish roasting uncovered. Carefully remove the pan and uncrimp the parchment. Tuck the edges of the paper into the pan to prevent burning. Add the feta cheese (if using) and return the pan to the oven. Cook uncovered until an instant read thermometer registers 155°F when inserted into the thickest part of the thigh, another 10 to 15 minutes. Remove the pan from the oven.
• Broil the chicken. Set the broiler to high. Place the pan on the middle rack and broil until the skin turns golden brown, about 5 minutes or so.
• Rest, carve, and serve. Remove the chicken from the oven and allow to rest for 15 minutes. Check the internal temperature so it reads 165°F, before carving and serving. I usually place the whole pan on the table and serve directly out of the pan family style.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
• Make Ahead Tip: Spatchcock and season the chicken and let it marinate in the fridge overnight. You can also prepare the vegetables and store them separately in the fridge overnight. The next day, simply assemble and follow the recipe from step 4.

Nutrition

Calories: 549.1kcal | Carbohydrates: 36.3g | Protein: 31.3g | Fat: 31g | Saturated Fat: 9.1g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 14.1g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 352.1mg | Potassium: 1084.6mg | Fiber: 7.1g | Sugar: 5.6g | Vitamin A: 725.7IU | Vitamin C: 101.7mg | Calcium: 204mg | Iron: 4mg

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