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.
tuscan fish stew
Tuscan Fish Stew
Ingredient
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3 cups cherry tomatoes, halved
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1 cup clam juice
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4 tablespoons olive oil, divided
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¼ cup sliced green onions
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4 cloves garlic, sliced
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1 anchovy fillet
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2 pinches red pepper flakes
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12 ounces halibut, cut into 2-inch pieces
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1 pound shrimp, peeled and deveined
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salt to taste
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1 tablespoon chopped fresh parsley
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½ tablespoon chopped fresh basil
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½ tablespoon chopped fresh oregano
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1 pinch minced fresh rosemary
Instructions
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Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
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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.
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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.