Tuscan Fish Stew
I spent a few days inward Florence close xxx years ago, together with piece I don’t call back much, I create recall a few things that surprised me, amongst this Tuscan Fish Stew existence the most delicious. I’d had similar stews earlier that, but what I institute together with then interesting was how herbs similar oregano, sage, together with rosemary, which I considered “meat only” seasonings were likewise used amongst seafood. The other surprises were the partial nudity on TV together with inward magazines, but that’s about other weblog post.
Anyway, it was quite the epiphany, since at the time, existence fresh out of culinary school, I idea parsley, dill, together with perhaps tarragon were the alone herbs nosotros cooks were allowed to role for fish. Now that seems ridiculous, but at the fourth dimension it was pretty heady stuff. Speaking of which, y’all create ask to move careful, since these to a greater extent than resinous herbs tin hand notice easily overpower a fragile dish.
As I said inward the video, whatever tomato plant production volition move inward this, but I actually similar cherry tomatoes here, since they render a fragrant freshness y’all simply won’t larn amongst a tin hand notice or jar. You create ask to strain them later on blending, but the few extra minutes of move volition move good worth the effort.
By the way, I withdraw heed that for this to qualify every bit an official Italian fish stew y’all ask role at to the lowest degree 5 dissimilar types of seafood, which is both insane together with adorable, but I idea I’d elevate it simply inward representative whatever old-school Tuscans are coming over. Regardless, I actually create promise y’all hand this slow together with delicious fish stew a examine soon. Enjoy!
Ingredients for ii large portions:
- 3 tablespoons olive oil
- 1/4 sliced dark-green onions
- 4 cloves sliced garlic
- 1 anchovy fillet
- pinch of cerise pepper flakes
- 3 cups cherry tomatoes, blended amongst 1 loving cup of clam juice, or chicken broth
- 12 ounces halibut or other white fish
- 1 pound peeled, deveined shrimp or other seafood
- salt to taste
- 2 tablespoons freshly chopped Italian herbs (basil, parsley, oregano, together with pinch of rosemary)
- crusty breadstuff for soaking upward the broth