Tuscan Fish Stew
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.
Gallery
Recipe Summary
Ingredients
Directions
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.