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My review
Tuscan Fish Stew
70k
Chef John
"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."
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Ingredients
50 m servings 672Original recipe yields 2 servings (2 large portions )
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Chef's 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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Reviews
Read all reviews 3040 Ratings
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Most helpful positive review
12/20/2018
Excellent stew. I added some little neck clams, a pound of sea and a half pound of bay scallops and another pound of the cod. I two and a half timed the base recipe and fed 10 very happy peop...
Most helpful critical review
1/23/2019
The family was not wild about this recipe.
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12/20/2018
Excellent stew. I added some little neck clams, a pound of sea and a half pound of bay scallops and another pound of the cod. I two and a half timed the base recipe and fed 10 very happy peop...
12/2/2018
I have prepared this stew a few times and it is always a winner. I use anchovy paste that I always have on hand, as well as adding Clamato Juice to enhance the flavor. If available, fresh muss...
9/23/2018
We made this as called for and we enjoyed it. First comment is that the serving size is incorrect this will feed at least 4 adults as written. It was interesting to hear the different comments...
9/16/2018
The combination of spices was especially well done and spot-on. The tomato base and olive oil made it light and healthy. Brilliant recipe here!
2/23/2019
Absolutely wonderful! just follow the directions, all will be well. Wasn't able to get halibut, but substituted haddock just fine.
12/31/2018
I made this exactly as the recipe and video guides. It was delicious and my husband loved it! It really lets the fish shine and is a nice healthy dish. My only struggle was with straining the ...
9/23/2018
Next time I'll use more fish and a little less shrimp. I also added 8 little necks. It was a big hit!
2/12/2020
This is so simple, fast and delicious! It is now a favorite of mine and will be a regularly featured family meal!