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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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