Tuscan Fish Stew The Best Recipes

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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."

Ingredients :

• 3 cups cherry tomatoes, halved
• 1 cup clam juice
• 4 tablespoons olive oil, divided
• 1/4 cup 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
• 1/2 tablespoon chopped fresh basil
• 1/2 tablespoon chopped fresh oregano
• 1 pinch minced fresh rosemary

Instructions :

Prep : 25M	Cook : 2M	Ready in : 50M

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

Notes :

• Any tomato product will work in this, but I really like cherry tomatoes here, since they provide a fragrant freshness you just won't get with a can or jar. You do need to strain them after blending, but the few extra minutes of work will be well worth the effort.
• Fish stock or chicken broth can be substituted for the clam juice.
• Use any mix of white fish and shellfish that works best for you. If your shrimp is small, add it after larger chunks of seafood have already started cooking.
• You can use 2 tablespoons of any combination of the Italian herbs mentioned.

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