Tuscan Fish Stew

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. 1

   Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.

2. 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. 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.