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Tuscan Fish Stew
Tuscan Fish Stew
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Blend cherry tomatoes and clam juice, simmer with sauteed scallions, garlic, and anchovy for Chef John's speedy Tuscan fish stew with halibut and shrimp.
Ingredients:
  • 3 cups cherry tomatoes, halved
  • 1 cup clam juice
  • 4 tablespoons olive oil, divided
  • 0.25 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
  • 0.5 tablespoon chopped fresh basil
  • 0.5 tablespoon chopped fresh oregano
  • 1 pinch minced fresh rosemary
Instructions:
  • Blend cherry tomatoes and clam juice until velvety smooth, then strain into a bowl using a fine-mesh strainer.
  • In a cold pan, mix 3 tablespoons of olive oil with green onions, garlic, anchovy, and 1 pinch of red pepper flakes. Heat over medium heat and cook until garlic and onions just begin to soften, for about 3 minutes. Add the tomato mixture, bring to a simmer over medium-high heat, then reduce heat to medium and simmer until stew deepens in color, about 10 minutes.
  • Gently place halibut and shrimp into the stew, sprinkle with salt, and turn the heat to high. Cover and cook until the fish is easily flaked with a fork, approximately 5 minutes. Add parsley, basil, oregano, and rosemary and stir well. Transfer the flavorful stew to a warm bowl, drizzle with the remaining olive oil, and garnish with a pinch of red pepper flakes. Serve hot alongside crusty bread for a delicious meal.

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