Tuscan Fish Stew

1. 1

   Blend the cherry tomatoes and clam juice in a blender until smooth, then press the mixture through a fine-mesh strainer into a bowl.

2. 2

   In a cold pan, combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes. Set over medium heat and cook, stirring, until the garlic and onions just begin to soften, about 3 minutes. Stir in the tomato mixture, bring to a simmer over medium-high heat, then reduce to medium and simmer until the stew deepens in color, about 10 minutes.

3. 3

   Add the halibut and shrimp to the stew, season with salt, and increase the heat to high. Cover the pan and cook until the fish flakes easily with a fork, about 5 minutes. Stir in the parsley, basil, oregano, and rosemary, then pour the stew into a warm bowl. Drizzle in the remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

• Calories 862.77 kcal High
• Protein 89.32 g Good Source
• Carbs 63.36 g Moderate
• Total Fat 29.24 g High
• Saturated Fat 4.03 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 451.04 mg High
• Sodium 1414.99 mg High
• Fiber 6.99 g Good Source
• Sugar 11.55 g High
• Added Sugar 0.0 g Low Source
• Calcium 1092.15 mg Good Source
• Iron 12.29 mg Good Source
• Potassium 661.03 mg Moderate
• Vitamin A 499.78 mcg_rae Good Source
• Vitamin C 123.33 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅