Name: Tuscan Fish Stew
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: Cherry tomatoes, halved - 3 cups; Clam juice - 1 cup; Olive oil, divided - 4 tablespoons; Sliced green onions - ¼ cup; Garlic, sliced - 4 cloves; Anchovy fillet - 1; Red pepper flakes - 2 pinches; Halibut, cut into 2-inch pieces - 12 ounces; Shrimp, peeled and deveined - 1 pound; Salt to taste - 1 pound; Chopped fresh parsley - 1 tablespoon; Chopped fresh basil - ½ tablespoon; Chopped fresh oregano - ½ tablespoon; Minced fresh rosemary - 1 pinch

Ingredients for - Tuscan Fish Stew

1. Cherry tomatoes, halved 3 cups

2. Clam juice 1 cup

3. Olive oil, divided 4 tablespoons

4. Sliced green onions ¼ cup

5. Garlic, sliced 4 cloves

6. Anchovy fillet 1

7. Red pepper flakes 2 pinches

8. Halibut, cut into 2-inch pieces 12 ounces

9. Shrimp, peeled and deveined 1 pound

10. Salt to taste 1 pound

11. Chopped fresh parsley 1 tablespoon

12. Chopped fresh basil ½ tablespoon

13. Chopped fresh oregano ½ tablespoon

14. Minced fresh rosemary 1 pinch

How to cook deliciously - Tuscan Fish Stew

1 . Stage

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

2 . Stage

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 . Stage

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 John