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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 672 Calories

Ingredients

• salt to taste
• 4 cloves garlic, sliced
• 1 tablespoon chopped fresh parsley
• 1 pound shrimp, peeled and deveined
• 4 tablespoons olive oil, divided
• 1 cup clam juice
• ¼ cup sliced green onions
• 3 cups cherry tomatoes, halved
• ½ tablespoon chopped fresh oregano
• 2 pinches red pepper flakes
• ½ tablespoon chopped fresh basil
• 1 anchovy fillet
• 12 ounces halibut, cut into 2-inch pieces
• 1 pinch minced fresh rosemary

Recipe Instructions

Step 1

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

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.