Tuscan Fish Stew

Excellent stew. I added some little neck clams, a pound of sea and a half pound of bay scallops and another pound of the cod. I two and a half timed the base recipe and fed 10 very happy people. Have fun dipping your crusty bread! You will love this.

We made this as called for and we enjoyed it. First comment is that the serving size is incorrect this will feed at least 4 adults as written. It was interesting to hear the different comments regarding the meal. Some really could not taste the flavors and felt it was too watery, personally it is exactly what I expected. The only change I made was using 1/2 Teaspoon of anchovy paste instead of the the anchovy fillet. I really enjoyed it but gave it four stars based on the overall comments.

Delicious and so easy! We used wild Alaskan pollack, imitation lobster ( had it on hand) and shrimp. And only had anchovy paste. Hubby loved it too and no suggestions or improvements. You can always count on Chef John to knock it out of the park, and he delivered again.

Really liked this dish! I made more broth and used cod because that's what I had. I simmered a bit longer.....because I just had to. I also added muscles, scallops and crab meat to adhere to the total of five meats. Great meal for guests, or just a cold day!

Excellent stew, but cod is just as good and much more cost effective.

I love this recipe. Easy to make and done in under an hour. This is one of my favorite stews. So much flavor! Use fresh herbs or an Italian herb paste. I substitute tilapia for the fish bc it is cheaper. I also use a can or two of clams since they come with clam juice and a can of clams is about the same price as a jar or clam juice. For the tomatoes I use fresh out of the garden or two cans of stewed tomatoes. I then blend clam juice with tomatoes with a stick blender. For the anchovies I use 3 filets and freeze the rest in a Ziploc for future use. This is not a cheap stew to make but well worth it. Last batch had $5 in fish, $5 in shrimp, $4 in clams, and $3 in tomatoes. For a total of about 17$. I don't know why you would buy halibut at $20+ a lb and make a stew out of it. Would be better grilled. Go ahead and make this stew. Delicious! Don't forget the crusty bread!

I've made this twice in less than a week. The first time I followed the recipe nearly exactly, but I was unable to find fresh oregano locally. And because I only am cooking for myself, adjusting the recipe does take a bit of experimentation. I was unable to get the grape tomatoes that I used to darken and thicken as shown in the video. But the flavor was excellent. Tonight I decided to simplify things by using a small can of peeled, whole tomatoes. I also used dry Italian seasoning rather than fresh herbs. For fish I used cod, tilapia, and medium frozen shrimp. Each worked very well. I think about any whitefish will work well as will scallops. This is definitely a keeper.

I didn’t have cherry tomatoes, so used regular ones. Chef was right, not enough tomato flavour, so added a bit of tomato paste (no salt kind). The stew is delicious and really easy to make. We’re having it with toasted bread. Thanks Chef John!

Delicious! I wish I had the anchovie paste. I used soy sauce instead. But my audience commented that it was one of the best entrees I've made! I used cod instead of halibut because that's what I had on hand. Tasted great just the same. Oh, I didn't strain the tomato/clam juice blend. Not sure, but it came out just fine! I'll strain it next time when I have the right tools.

Easy, fast. It's versatile. Fish, shrimp, anchovy, clams, squid.... yum. If you want it a bit more hardy you can add carrots, even potatoes.

So good, I had to share it with friends.

Didn’t have cherry tomatoes, used Campari tomatoes. Will make again!

Easy, fast. It's versatile. Fish, shrimp, anchovy, clams, squid.... yum. If you want it a bit more hardy you can add carrots, even potatoes.

I added scallops. Chef John you are THE BEST!!

What a knock-out recipe! I made it for my wife and we both were so happy. I followed the recipe as written except for the cherry tomatoes. Instead of using cherry tomatoes with clam juice in a blender, (our blender was unavailable), I used the same amount of Clamato juice and cut back on the salt. As Chef John mentioned in his video, he preferred cherry tomatoes for their sweetness, and the Clamato juice gave our version a hint of sweetness to balance with the herbs, fish, and shrimp. Easy and delicious.

Now we are Sicilian and it’s cold still no summer garden yet for the fresh tomatoes and herbs ..( we will try a summer version closer to this recipe soon) but using a larger quantity of dried herbs as listed added to a can of tomatoe sauce with a tablespoon of tomatoe paste blended with a bottle of clam juice and a can of clams was the only change to recipe and we used Trader Joe’s Argentinian shrimp … was delicious similar to a Manhattan clam chowder but a stew … we also added cooked fresh green beans to the stew right before the shrimp .. served over crusty French bread .. delicious !!

Hat's off to Chef John, I love the way he puts a meal together, simple to digest and pleasing to the eye. I added some scallops to the mix, salt and pepper at the end and when it hit the plate, bring on the crusty bread.!! My fish of choice was some Y-tail, fresh off my neighbor's boat he captains out of SD. It was still flapping when he handed it to me. If by chance you get so lucky, like the man says, "Enjoy".

Excellent, but I skipped the hot pepper flakes.

Use the clam juice and don't change anything! Fantastic. You can use any fish you have and we've even thrown in some crab.

This was so good. I followed the recipe except I substituted cod for the halibut and added about 5 ounces of bay scallops to the mix. Was lucky to have all the herbs fresh in my garden and indoor planters. The cherry tomatoes worked out perfectly. My wife and I really needed something that wasn’t fried or super rich after New Year’s Eve. This hit the spot!