Tuscan Fish Stew (Seafood Medley in a Tomato Base) | Food Wishes

assorted fish

🥗Healthier: firm tofu

💰Cheaper: canned tuna

Canned tuna is more affordable and provides protein, though it alters the dish's character.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice can provide sweetness without alcohol, while vinegar adds acidity.

Add cherry tomatoes to a blender.

Pour in a bottle of clam juice or fish stock.

Blend for about 10-15 seconds until smooth.

Pass the blended mixture through a strainer to remove seeds and tough skins.

Reserve the strained tomato liquid until needed.

In a cold pan, add olive oil, chopped onion, sliced garlic, an anchovy fillet, and red pepper flakes.

Place the pan on medium heat and cook, stirring for a couple of minutes until the garlic and onions start to soften without browning.

Pour in the reserved tomato mixture and stir everything together.

Raise the heat to medium-high to bring the mixture to a simmer.

Once bubbling, lower the heat to medium and let it simmer for 10 minutes.

Cut halibut and shrimp into 2-inch pieces for even cooking.

After 10 minutes, add the seafood to the pot along with a pinch of salt.

Cover the pot tightly and cook for 5 minutes until the fish is cooked through and flakes apart.

Gently stir in freshly chopped herbs (basil, parsley, oregano, rosemary) and turn off the heat.

Taste for seasoning and adjust if necessary.

Serve in a warm bowl with crusty bread, drizzling with olive oil and adding a pinch of chili flakes and a sprig of fresh oregano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens