Anyway, it was quite the epiphany, since at the time, being
fresh out of culinary school, I thought parsley, dill, and maybe tarragon were
the only herbs we cooks were allowed to use for fish. Now that seems
ridiculous, but at the time it was pretty heady stuff. Speaking of which, you
do need to be careful, since these more resinous herbs can easily overpower a
delicate dish.
As I said in the video, any tomato product will work in
this, but I really like cherry tomatoes here, since they provide a fragrant
freshness you just won’t get with a can or jar. You do need to strain them
after blending, but the few extra minutes of work will be well worth the
effort.
By the way, I hear that for this to qualify as an official
Italian fish stew you need use at least five different types of seafood, which is
both insane and adorable, but I thought I’d mention it just in case any old-school Tuscans are
coming over. Regardless, I really do hope you give this easy and delicious fish
stew a try soon. Enjoy!
Ingredients for 2 large portions:
3 tablespoons olive oil
1/4 sliced green onions
4 cloves sliced garlic
1 anchovy fillet
pinch of red pepper flakes
3 cups cherry tomatoes, blended with 1 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, and pinch of rosemary)
crusty bread for soaking up the broth
25 comments:
Looks great, I'm going to use some striper I have left over from my last trip to the beach.
Thanks for the idea
"1/4 sliced green onions" may need revision. Also: Florence has no coast :)
((((((HtMln))))))
I am a big fan of watching your video .All I can say it looks delicious
I am DEFINITELY going to try this one. I think I will need to double this recipe, however.
Hey Chef John! How many cups of finished/strained tomato did you get from the 3 cups of cherries? I'm thinking about using larger local grown tomatoes, blanched and peeled. Or in the winter, canned San Marzanos. I can't always get local cherries, so I'm trying to figure out what I need.
Although this look delicious, I’m trying to figure out where to submit a recipe request. Would love to see your take on New Orleans’ Yaka Mein!
Look I enjoyed this fish stew greatly I just adjusted some seasonings to my liking as taught to me by my father who is a retired chef of many years you told me he once sold an entree 5 times and just changed the seasonings and preparation to expand the menu. This dish is ripe in the hands that understand that concept. You will love this stew with whatever fish types you can acquire take it from me son of chef lol....
Hi Chef John,
First of all let me apologize that this has absolutely nothing to do with this particular recipe. This is the first time I've posted however I have tried a lot of your recipes and they are amazing. However I have come upon a problem I want to make a super special chocolate dessert for a young lady who has in The Last 5 Years been through more than most people go through in a lifetime. She has made some AMAZING academic achievements. She absolutely adores chocolate however she cannot eat dark chocolate I was hoping that you could help me out and tell me something I can make her that uses milk chocolate. I would greatly appreciate any and all help that you can give me with this thank you very much in advance.
Layla
Chef John. First time posting on your blog, and your show has helped me grow as a cook over the last few months. I have to ask if I am using dry herbs should I put them in earlier in the prossess to let their flavor into the stew?. Why put them in so late? is it mainly to let them have bright colours for plating?
Thanks for the help.
I made this tonight, and it was excellent. I blanked on buying clam juice while I was at the grocery store so I pulled out an ol' trick I saw in some video recipe for New Orleans BBQ shrimp and made a quick shrimp broth from the leftover shells. No idea how it would compare to the clam juice version, but it was pretty solid this way.
Looks delicious.
Where are the directions?
saw it, made it, loved it!
thank you again for another great dish and video :)
Chef John, Thanks for another simple but very tasty recipe!! Made it for dinner last night, both my wife and I loved it. I am amazed how just a few ingredients put together can produce such a great meal. I couldn't find the recipe on Allrec...com, so i just followed the video. When do the recipes typically post? Thanks again!
Chef John, please, it's time to put out a cookbook, and let all of your loving viewers and subscribers open their wallets to say thanks to you. Not as much fun as your videos, but hey, I'll buy a few copies to explain why I have gained 20 lbs since I started watching FoodWishes, my profligate use of cayenne and why I speak in marginal rhymes in my conversations. Think about it?
Thanks and Cheers,
Tom
I went ahead and bought some shrimp with the shells on, and in the afternoon cleaned up the shrimp and made a stock out of the shells with some fresh herbs. I added that with the cherry tomatoes. It made the dish really explode with shrimpy flavor. Great recipe Chef I enjoyed making it!
Is that 1/4 cup green onions?
Also: When I double it, should I use 8 garlic cloves?
I asked about the amount of scallions and onions but didn't click the box for a response.
Does a pound of seafood per person not seam crazy as a serving?
Chicken stock? In the video, Chef John says clam juice or fish stock. Fish stock sounds like a better match than chicken stock.
This came out great!
We liked how easy and quick this fish stew was to make. It was delicious, especially with a crusty baguette.
Added to our list of recipes to make again.
Thanks, Chef John!
Hi, great recipes, I always like watching the episodes on Youtube. I was wondering about the amounts in this recipe. 1 pound of shrimp and 12 ounces of halibut seems like a lot for two people.
Something's not fresh in Denmark. I'm getting flooded with comments on this post all of a sudden. Someone should lubricate the gears on this blog or something.
Winner Winner !! I added a cup of clams and a cup of brown rice. This is a keeper
Looks great!! Got some tomato's and fresh cod at my local farmers market, making this one tomorrow!!
Didn't have clam juice so I sautéed the shrimp shells in olive oil then added water and simmered. Substituted dried oregano and basil for fresh herbs. Tomatoes are out of season so i used tomato sauce. It goes without saying, but this recipe hinges on using fresh high quality fish, so if you can't find fresh fish I recommend just using shrimp. I would consider using the stewing liquid as the basis for steamed mussels. Thanks Chef John.
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