Description
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
Instructions
- Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 2