Recipe of Tuscan Herbs

Tuscan Fish Stew

Learn how and when you should use them!

Recipe Summary Tuscan Fish Stew

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.

Ingredients | Tuscan Herbs

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

Info | Tuscan Herbs

prep: 25 mins cook: 25 mins total: 50 mins Servings: 2 Yield: 2 large portions

TAG : Tuscan Fish Stew

Soups, Stews and Chili Recipes, Stews, Seafood,

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Tuscan Herbs / Mix & match discount on all fragrances