Print: Tuscan Fish Stew

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.

Prep

35 min

Cook

121 min

Servings

Difficulty

Hard

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/tuscan-fish-stew