Tuscan Fish Stew

Name: Tuscan Fish Stew
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 large portions
Ingredients: 3 cups cherry tomatoes, halved; 1 cup clam juice; 4 tablespoons olive oil, divided; ¼ 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; ½ tablespoon chopped fresh basil; ½ tablespoon chopped fresh oregano; 1 pinch minced fresh rosemary

Rating: 4.7 stars

61 Ratings
46 Reviews
14 Photos

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.

By Chef John

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Recipe Summary

prep:

25 mins

cook:

25 mins

total:

50 mins

Servings:

Yield:

2 large portions

Nutrition Info

Directions

Step 1

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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Step 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.
Step 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; protein 76.3g; carbohydrates 14.3g; fat 34.1g; cholesterol 405mg; sodium 922.4mg. Full Nutrition

Reviews (46)

Most helpful positive review

Leveler42

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

Helpful

(8)

Most helpful critical review

Ellen

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Leveler42

12/21/2018

Helpful

(8)

Howard

Allstar

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

Helpful

(3)

Sunny

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

Helpful

(3)

SKGIII

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

Helpful

(2)

james McLaughlin

10/03/2018

Great Read More

Helpful

(1)

Judi Gilmartin

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

Helpful

(1)

Seaweed

01/05/2020

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

Helpful

(1)

Shari B

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

Helpful

(1)

JBM

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

Helpful

(1)

Ellen

01/24/2019

The family was not wild about this recipe. Read More

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All Reviews for Tuscan Fish Stew

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Tuscan Fish Stew

Servings Per Recipe: 2
Calories: 672

% Daily Value *

protein: 153 %

carbohydrates: 5 %

dietary fiber: 13 %

sugars:

fat: 52 %

saturated fat: 25 %

cholesterol: 135 %

vitamin a iu: 57 %

niacin equivalents: 246 %

vitamin b6: 66 %

vitamin c: 94 %

folate: 19 %

calcium: 21 %

iron: 50 %

magnesium: 89 %

potassium: 53 %

sodium: 37 %

thiamin: 18 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.