Recipes Soups, Stews and Chili Recipes Stews Seafood Tuscan Fish Stew 4.7 (77) 62 Reviews 18 Photos I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 7, 2024 Save Rate Print Share Add Photo 18 18 18 18 Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins Servings: 2 Yield: 2 large portions Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl. 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. 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 Chef's Notes Any tomato product will work in this, but I really like cherry tomatoes here, since they provide a fragrant freshness you just won't get with a can or jar. You do need to strain them after blending, but the few extra minutes of work will be well worth the effort.Fish stock or chicken broth can be substituted for the clam juice.Use any mix of white fish and shellfish that works best for you. If your shrimp is small, add it after larger chunks of seafood have already started cooking.You can use 2 tablespoons of any combination of the Italian herbs mentioned. I Made It Print 101 home cooks made it! Nutrition Facts (per serving) 672 Calories 34g Fat 14g Carbs 76g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 672 % Daily Value * Total Fat 34g 44% Saturated Fat 5g 25% Cholesterol 405mg 135% Sodium 922mg 40% Total Carbohydrate 14g 5% Dietary Fiber 3g 12% Total Sugars 1g Protein 76g 153% Vitamin C 56mg 62% Calcium 211mg 16% Iron 9mg 50% Potassium 1873mg 40% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.