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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.
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
Directions
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.
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 672 | |
| % Daily Value * | |
| Total Fat34g | 44% |
| Saturated Fat5g | 25% |
| Cholesterol405mg | 135% |
| Sodium922mg | 40% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber3g | 12% |
| Total Sugars1g | |
| Protein76g | |
| Vitamin C56mg | 281% |
| Calcium211mg | 16% |
| Iron9mg | 50% |
| Potassium1873mg | 40% |
*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.
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