I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.
Ingredients
- 3 cups cherry tomatoes , halved
- 1 cup clam juice
- 4 tablespoons olive oil , divided
- 0.25 cups sliced green onions
- 4 cloves garlic , sliced
- 1 anchovy fillet
- 2 pinches red pepper flakes
- 12 ounces halibut , cut into 2-inch pieces
- 1 pound shrimp , peeled and deveined
- salt to taste
- 1 tablespoon chopped fresh parsley
- 0.5 tablespoons chopped fresh basil
- 0.5 tablespoons chopped fresh oregano
- 1 pinch minced fresh rosemary
Instructions
-
1
Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
-
2
Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
-
3
Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
A Scotsman's Shepherd Pie
Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.
Spiralized Carrot Ambrosia Salad
This yummy combination of healthy ingredients makes a cool salad the whole family can enjoy! May be placed into individual serving dishes.
Apple Pie in a Brown Paper Bag
This is the most incredible pie. Cooking it in the brown paper bag makes the filling soft and juicy and the top crunchy. I have made this recipe for over 25 years and everyone who has ever eaten it can't believe how wonderful it is! I was given this recipe by my best friend and I think she got it from her friend's grandmother. After so many years I decided it was time to share it with the world! Serve warm with vanilla ice cream. Reheats very well.