Why You’ll Love This Recipe
- Authentic Italian Flavor: This stew brings the taste of Tuscany to your table, featuring traditional ingredients and seasonings.
- Versatile and Adaptable: Easily customize the stew with your favorite seafood or what’s fresh at the market.
- Nutritious and Satisfying: Packed with protein-rich seafood and wholesome vegetables, it’s a complete meal in a bowl.
- Perfect for Gatherings: Its hearty nature makes it ideal for family dinners or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
Directions
- Prepare the Tomato Base: In a blender, puree the halved cherry tomatoes and clam juice until smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove seeds and skins.
- Sauté Aromatics: In a large, cold saucepan, combine 3 tablespoons of olive oil, sliced green onions, garlic, anchovy fillet, and a pinch of red pepper flakes. Place over medium heat and cook, stirring occasionally, until the garlic and onions soften, approximately 3 minutes.
- Simmer the Broth: Add the strained tomato mixture to the saucepan. Bring to a simmer over medium-high heat, then reduce to medium and let it simmer until the color deepens, about 10 minutes.
- Cook the Seafood: Season the halibut pieces and shrimp with salt. Add them to the simmering broth, ensuring they are submerged. Cook until the halibut is opaque and the shrimp are pink and cooked through, approximately 5-7 minutes.
- Finish and Serve: Drizzle the remaining tablespoon of olive oil over the stew and sprinkle with chopped fresh parsley. Serve hot, accompanied by crusty bread to soak up the flavorful broth.
Servings and Timing
- Servings: This recipe yields 2 generous servings.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Around 20 minutes.
- Total Time: Approximately 35 minutes.
Variations
- Seafood Selection: Incorporate a mix of seafood such as mussels, clams, squid, or scallops to enhance the stew’s complexity.
- Herb Enhancements: Add fresh herbs like basil, thyme, or rosemary for additional layers of flavor.
- Spice Level: Adjust the amount of red pepper flakes to suit your preferred level of heat.
- Vegetable Additions: Include vegetables like diced zucchini, bell peppers, or spinach to increase the nutritional value and add texture.
Storage/Reheating
- Refrigeration: Store any leftover stew in an airtight container in the refrigerator for up to 2 days.
- Freezing: For longer storage, freeze the cooled stew in a freezer-safe container for up to 1 month.
- Reheating: Reheat gently on the stovetop over medium heat until warmed through, being careful not to overcook the seafood.
FAQs
What type of fish is best for this stew?
Firm white fish like halibut, cod, or sea bass hold up well during cooking and absorb the stew’s flavors beautifully.
Can I use frozen seafood?
Yes, frozen seafood can be used. Ensure it’s properly thawed and drained before adding to the stew to prevent excess water from diluting the broth.
Is there a substitute for clam juice?
If clam juice is unavailable, fish stock or a mild vegetable broth can be used as alternatives.
How can I thicken the stew?
For a thicker consistency, let the stew simmer longer to reduce the liquid, or add a small amount of tomato paste during the simmering process.
What can I serve alongside this stew?
Crusty bread is traditional, but the stew also pairs well with a simple green salad or steamed vegetables.
Can I make this stew in advance?
While the flavors develop over time, it’s best to prepare the base ahead and add the seafood during reheating to prevent overcooking.
How do I know when the seafood is cooked?
The fish should be opaque and flake easily with a fork, and the shrimp should be pink and firm to the touch.
Is this recipe gluten-free?
The stew itself is gluten-free. Ensure any accompaniments, like bread, are also gluten-free if needed.
What other herbs can complement this dish?
Fresh thyme, rosemary, or a bay leaf can be added during simmering for extra depth of flavor.
Conclusion
Tuscan Fish Stew is a delicious, comforting, and nutritious dish that brings a taste of Italy to your kitchen. With its rich tomato broth, tender seafood, and fragrant herbs, this stew is a perfect meal for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this easy-to-make recipe is sure to become a favorite. Try it today and enjoy the authentic flavors of Tuscany from the comfort of your home.
Tuscan Fish Stew
Experience the rich flavors of Tuscany with this Tuscan Fish Stew (Cacciucco), a comforting seafood dish simmered in a savory tomato-based broth with aromatic herbs and spices. This authentic Italian fish stew is packed with fresh halibut, shrimp, and a hint of red pepper flakes for warmth. It’s an easy, one-pot recipe that’s perfect for family dinners or entertaining guests. Serve it with crusty bread for a complete, satisfying meal!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Dinner, Main Course
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 3 cups cherry tomatoes, halved
- 1 cup clam juice
- 4 tbsp olive oil, divided
- ¼ cup sliced green onions
- 4 cloves garlic, sliced
- 1 anchovy fillet
- 2 pinches red pepper flakes
- 12 oz halibut, cut into 2-inch pieces
- 1 lb shrimp, peeled and deveined
- Salt to taste
- 1 tbsp chopped fresh parsley
Instructions
-
Prepare the Tomato Base
- In a blender, puree the cherry tomatoes and clam juice until smooth.
- Strain the mixture through a fine-mesh sieve into a bowl to remove seeds and skins.
-
Sauté the Aromatics
- In a large, cold saucepan, add 3 tbsp olive oil, green onions, garlic, anchovy fillet, and a pinch of red pepper flakes.
- Place over medium heat and cook until the garlic and onions soften (about 3 minutes).
-
Simmer the Broth
- Add the strained tomato mixture to the pan.
- Bring to a simmer over medium-high heat, then reduce to medium and let cook for 10 minutes.
-
Cook the Seafood
- Season the halibut and shrimp with salt.
- Add them to the simmering broth, ensuring they are submerged.
- Cook until the halibut is opaque and the shrimp are pink and firm (5-7 minutes).
-
Finish and Serve
- Drizzle the remaining 1 tbsp olive oil over the stew and sprinkle with chopped parsley.
- Serve hot with crusty bread.
Notes
- For a thicker stew, let the broth reduce longer or add a small amount of tomato paste.
- Substitute clam juice with fish stock or vegetable broth if needed.
- Adjust red pepper flakes for a milder or spicier flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.
