Tuscan Fish Stew

14 ingredients
3 steps

Ingredients

  • 3 cups cherry tomatoes, halved
  • 1 cup clam juice
  • 4 tablespoons olive oil, divided
  • 1/4 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
  • 1/2 tablespoon chopped fresh basil
  • 1/2 tablespoon chopped fresh oregano
  • 1 pinch minced fresh rosemary

Directions

  1. 1
    Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
  2. 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.
  3. 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.

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