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Tuscan Fish Stew

Rated as 4.62 out of 5 Stars

"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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50 m servings 672
Original recipe yields 2 servings (2 large portions )


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  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.


  • 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.

Nutrition Facts

Per Serving: 672 calories; 34.1 14.3 76.3 405 922 Full nutrition

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Read all reviews 30
  1. 40 Ratings

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Most helpful positive review

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

The family was not wild about this recipe.

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Most positive
Least positive

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...

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...

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...

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!

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

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 ...

The recipe was great - I will make it again

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

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