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.

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
2
Yield:
2 large portions
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

672 calories; protein 76.3g; carbohydrates 14.3g; fat 34.1g; cholesterol 405mg; sodium 922.4mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2018
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 people. Have fun dipping your crusty bread! You will love this. Read More
(8)

Most helpful critical review

Rating: 3 stars
01/24/2019
The family was not wild about this recipe. Read More
61 Ratings
  • 5 star values: 45
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2018
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 people. Have fun dipping your crusty bread! You will love this. Read More
(8)
Rating: 4 stars
09/24/2018
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 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. Read More
(3)
Rating: 4 stars
12/02/2018
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 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! Read More
(3)
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Rating: 5 stars
09/16/2018
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! Read More
(2)
Rating: 4 stars
10/03/2018
Great Read More
(1)
Rating: 5 stars
02/18/2020
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. Read More
(1)
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Rating: 5 stars
01/05/2020
Made with 2 kinds of fish and some crab. Very good flavor. Read More
(1)
Rating: 5 stars
05/19/2020
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. Read More
(1)
Rating: 5 stars
09/24/2018
Next time I'll use more fish and a little less shrimp. I also added 8 little necks. It was a big hit! Read More
(1)
Rating: 3 stars
01/24/2019
The family was not wild about this recipe. Read More
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