Tuscan Fish Stew

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 people. Have fun dipping your crusty bread! You will love this.

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 mussels, added in the final simmering, not only complete this stew; but really enhances its presentation and interactive eating and conversation. Impressive when serving to guests! Thank you Allrecipes!

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 regarding the meal. Some really could not taste the flavors and felt it was too watery, personally it is exactly what I expected. The only change I made was using 1/2 Teaspoon of anchovy paste instead of the the anchovy fillet. I really enjoyed it but gave it four stars based on the overall comments.

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!

Delicious and so easy! We used wild Alaskan pollack, imitation lobster ( had it on hand) and shrimp. And only had anchovy paste. Hubby loved it too and no suggestions or improvements. You can always count on Chef John to knock it out of the park, and he delivered again.

I've made this twice in less than a week. The first time I followed the recipe nearly exactly, but I was unable to find fresh oregano locally. And because I only am cooking for myself, adjusting the recipe does take a bit of experimentation. I was unable to get the grape tomatoes that I used to darken and thicken as shown in the video. But the flavor was excellent.

Tonight I decided to simplify things by using a small can of peeled, whole tomatoes. I also used dry Italian seasoning rather than fresh herbs.

For fish I used cod, tilapia, and medium frozen shrimp. Each worked very well. I think about any whitefish will work well as will scallops. This is definitely a keeper.

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 tomato puree. I first used a very fine mesh strainer and it would not let the liquid through. I ended up using my mesh colander and that worked. I was worried about the tomato mixture but it all worked out as Chef John said it would. The fresh herbs were a really nice touch. We will make this again.

Substituted cod for halibut. Should have used snapper. This recipe is designed for firmer fish. Overall very good. Better the next day after flavors have had time to meld.

Great

usually with chef john I dont change a thing but with this recipe i accidentally put a little more pepper flakes and added more seafood i live in new England. i used salmon , steamers, shrimp, sea scallops, and lobster and a bell pepper. it was amazing. extra after the recipe

Made with 2 kinds of fish and some crab. Very good flavor.

Absolutely wonderful! just follow the directions, all will be well. Wasn't able to get halibut, but substituted haddock just fine.

This was absolutely delicious. I used cod and shrimp. I suggest serving with homemade Italian bread as I did. The portion size is off, I doubled the recipe and it was enough for my me, my wife, and our 4 children. Next time I plan on using a larger variety of seafood... maybe some lobster claw meat... and some clams...

Delicious! I wish I had the anchovie paste. I used soy sauce instead. But my audience commented that it was one of the best entrees I've made! I used cod instead of halibut because that's what I had on hand. Tasted great just the same. Oh, I didn't strain the tomato/clam juice blend. Not sure, but it came out just fine! I'll strain it next time when I have the right tools.

Next time I'll use more fish and a little less shrimp. I also added 8 little necks. It was a big hit!

I used Pollak and added some bay scallops. It was delicious and will be a recipe I will make more often, especially with Lent coming up.

Fresh, healthy, simple, & FANTASTIC!!! These flavors are subtly balanced and rich. DO NOT skip the clam juice nor anchovy! I used paste and accidentally over browned the green onions & garlic...I’ll do it exactly the same!

This dish was restaurant quality and took very little time and effort to make. I had fresh cherry tomatoes from my brothers garden so the flavor was impeccable. I used scallops, shrimp, swordfish chunks and cooked lobster meat. I also had made streamers the day before and kept the clam juice. Definitely a new family favorite!!

The recipe was great - I will make it again

I don't use a blender or food processor so I used a can of crushed tomatoes in lieu. I also added in some mussels. My wife loved the results and will definitely make this again.

I didn’t have cherry tomatoes, so used regular ones. Chef was right, not enough tomato flavour, so added a bit of tomato paste (no salt kind). The stew is delicious and really easy to make. We’re having it with toasted bread. Thanks Chef John!

I love this recipe. Easy to make and done in under an hour. This is one of my favorite stews. So much flavor! Use fresh herbs or an Italian herb paste. I substitute tilapia for the fish bc it is cheaper. I also use a can or two of clams since they come with clam juice and a can of clams is about the same price as a jar or clam juice. For the tomatoes I use fresh out of the garden or two cans of stewed tomatoes. I then blend clam juice with tomatoes with a stick blender. For the anchovies I use 3 filets and freeze the rest in a Ziploc for future use. This is not a cheap stew to make but well worth it. Last batch had $5 in fish, $5 in shrimp, $4 in clams, and $3 in tomatoes. For a total of about 17$. I don't know why you would buy halibut at $20+ a lb and make a stew out of it. Would be better grilled. Go ahead and make this stew. Delicious! Don't forget the crusty bread!

Mmm, such nice flavours, and not much work. Only change I'd make for me is more fish less shrimp. And I used haddock instead of halibut, I'm sure it's even nicer with halibut. Thanks for a delicious meal idea!

I made this and my family loved it. They said probably the best meal I’ve ever cooked.

It's so nice and simple to make. Taste great. I will be trying this using various shellfish and other with fish.

We loved this! I didn't have clam juice so I subbed with chicken broth also, I didn't have fresh oregano so I used a little dried oregano. Other than those two substitutions I made the recipe as written. It came out delicious, I would suggest tasting for spicy heat before adding additional red pepper flakes when serving.

Was very good, used cod, and topped with a few seared scallops, was very tasty and easy. Will make again.

I could eat this everyday. Easy and delicious.

I added scallops, and used lots of fresh basil for an aromatic delight with a nice crusty baguette. This is a nice low-fat meal, except for the requisite butter on the bread!

This is awesome

The family was not wild about this recipe.

Really liked this dish! I made more broth and used cod because that's what I had. I simmered a bit longer.....because I just had to. I also added muscles, scallops and crab meat to adhere to the total of five meats. Great meal for guests, or just a cold day!

added scallops parmesan cheese and black pepper what a wonderful and delicious stew

We really enjoyed it... I have made it several times... after the first time I started to detect the flavor of the anchovy paste more than I wanted to...Will probably eliminate it next time just a great recipe though

Very flavorful and easy to prepare seafood stew. I added diced waxy potatoes for more heft and that is purely a matter of personal preference. I’m also partial to thyme in seafood stews, so I added 1/2 tsp. to the broth. Try this recipe. It works.

I look forward to making this stew.

I added scallops and it was fantastic! Even my husband raved.

I can’t imagine a more perfectly seasoned stew. We had tomatoes and herbs from our garden to eat, and I had to try it. I may have been a bit more generous with the herbs, but it was not too much. Just delicious! Thanks, Chef John.

Excellent, but I skipped the hot pepper flakes.

This was delicious and easy.

The sauce is light and simple and delicious. I halved the recipe as I cook for myself only. The next time I make it I will make a full recipe of sauce with half the seafood, and that will be more than enough for 3 servings (6oz of fish plus 8oz of shrimp should feed 3 people at a minimum).

Fantastic! I used big chunks of Cod, extra large shrimp and mussels!! Used the chunky puree garlic and alot more seasonings...like salt and fresh pepper. Double the recipe and added some crusty bread and salad....the BEST!!! I used the entire puree of the tomatoes to give it more body and friends told me I need to sell it - it is SO GOOD! Thank you so much for this recipe - I will make this for a lifetime!

This recipe is delicious i love it!

Hat's off to Chef John, I love the way he puts a meal together, simple to digest and pleasing to the eye. I added some scallops to the mix, salt and pepper at the end and when it hit the plate, bring on the crusty bread.!! My fish of choice was some Y-tail, fresh off my neighbor's boat he captains out of SD. It was still flapping when he handed it to me. If by chance you get so lucky, like the man says, "Enjoy".

Excellent stew, but cod is just as good and much more cost effective.

We used leftover crab boil seafood. Blue crab, clams, mussels, shrimp and sausage. Oh my. It was delicious. Another hit from Chef John.

WOW! A keeper! I can't say enough good things about this one ... great flavor, super easy to make. I have to confess I did not strain the tomato puree, and it was fine! I also minced 4-5 anchovy fillets because oit added amazing flavor. Agree with another reviewer, there was enough for 3-4 servings but I added extra scallops and whiting, which broke apart during cooking and thickened the soup nicely. Try it, you will love it

I had to substitute Flounder for the Halibut since they didn't have halibut at the grocery store. WOW! There was so much rich flavor in this stew. It's easier to prepare than it might sound. This recipe is a keeper!

Use the clam juice and don't change anything! Fantastic. You can use any fish you have and we've even thrown in some crab.

This was so good. I followed the recipe except I substituted cod for the halibut and added about 5 ounces of bay scallops to the mix. Was lucky to have all the herbs fresh in my garden and indoor planters. The cherry tomatoes worked out perfectly. My wife and I really needed something that wasn’t fried or super rich after New Year’s Eve. This hit the spot!

This is so simple, fast and delicious! It is now a favorite of mine and will be a regularly featured family meal!

This was quite tasty! Used dry herbs as I didn’t have fresh ones. Added them along with the tomato purée to allow time to blend.

This was actually quite delicious. As far as time goes the longest time was spent on straining the tomato and clam juice mixture through the chinoise. There isn’t much juice/broth after it’s all said and done, it’s just barely enough for 2 servings. I’m guessing it will double just fine, so next time there will be plenty for 2 people to have 2 servings each with some leftover. .

Will make again. Doubled up on the fin fish, all the herbs and scallions. Replaced the shrimp with sea scallops (wife's preference).

Absolutely delicious, followed the recipe except we like a bit more spice so added fresh roasted hatch chiles paired with a Pinot Noir. Topped the stew with fresh parm, basil, and a filet of anchovy. Definitely a redo since my husband fish’s all summer.

This is one of my absolute favorite new recipes this summer!! We have made it probably 6 or 7 times, and it’s been loved by kids and parents alike! It’s the perfect recipe to use our surplus of garden tomatoes. Thanks so much for sharing!

Maybe I didn’t simmer it long enough as it seemed to need more tomato base.