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