After combining the couscous, rutabaga, and nutritional yeast, add the dressing. Your flavor combination is intriguing! This is an excellent vegetarian dish! This recipe is basic. For color and flavor, more herbs or more veggies may be used.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 large portions |
Ingredients
- 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
- ½ tablespoon chopped fresh basil
- ½ tablespoon chopped fresh oregano
- 1 pinch minced fresh rosemary
Instructions
- Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
- Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
- Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.
- 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.
- Fish stock or chicken broth can be substituted for the clam juice.
- Use any mix of white fish and shellfish that works best for you. If your shrimp is small, add it after larger chunks of seafood have already started cooking.
- You can use 2 tablespoons of any combination of the Italian herbs mentioned.
Nutrition Facts
| Calories | 672 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 405 mg |
| Dietary Fiber | 3 g |
| Protein | 76 g |
| Saturated Fat | 5 g |
| Sodium | 922 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
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”.
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.
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, 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!
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 added scallops, and used lots of fresh basil for an aromatic delight with a nice crusty baguette. This is a nice low-fat meal, except for the requisite butter on the bread!
This is one of my absolute favorite new recipes this summer!! We have made it probably 6 or 7 times, and it’s been loved by kids and parents alike! It’s the perfect recipe to use our surplus of garden tomatoes. Thanks so much for sharing!
I can’t imagine a more perfectly seasoned stew. We had tomatoes and herbs from our garden to eat, and I had to try it. I may have been a bit more generous with the herbs, but it was not too much. Just delicious! Thanks, Chef John.
Absolutely delicious, followed the recipe except we like a bit more spice so added fresh roasted hatch chiles paired with a Pinot Noir. Topped the stew with fresh parm, basil, and a filet of anchovy. Definitely a redo since my husband fish’s all summer.
added scallops parmesan cheese and black pepper what a wonderful and delicious stew
Excellent stew, but cod is just as good and much more cost effective.
Maybe I didn’t simmer it long enough as it seemed to need more tomato base.
This is awesome
WOW! A keeper! I can’t say enough good things about this one … great flavor, super easy to make. I have to confess I did not strain the tomato puree, and it was fine! I also minced 4-5 anchovy fillets because oit added amazing flavor. Agree with another reviewer, there was enough for 3-4 servings but I added extra scallops and whiting, which broke apart during cooking and thickened the soup nicely. Try it, you will love it
usually with chef john I dont change a thing but with this recipe i accidentally put a little more pepper flakes and added more seafood i live in new England. i used salmon , steamers, shrimp, sea scallops, and lobster and a bell pepper. it was amazing. extra after the recipe
We used leftover crab boil seafood. Blue crab, clams, mussels, shrimp and sausage. Oh my. It was delicious. Another hit from Chef John.
We really enjoyed it… I have made it several times… after the first time I started to detect the flavor of the anchovy paste more than I wanted to…Will probably eliminate it next time just a great recipe though