Tuscan Fish Stew

Cherry tomatoes and clam juice are blended together and simmered with sauteed scallions, garlic, and anchovy to create Chef John's ultra quick Tuscan fish stew with halibut and shrimp.

• 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
• 3 cups cherry tomatoes, halved
• 2 pinches red pepper flakes
• 1 anchovy fillet
• 12 ounces halibut, cut into 2-inch pieces
• 1 pinch minced fresh rosemary
• 0.5 tablespoon chopped fresh basil
• 0.25 cup sliced green onions
• 0.5 tablespoon chopped fresh oregano

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.