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Tuscan Fish Stew – Food Wishes ctm magazine



Learn how to make a Tuscan Fish Stew! When you hear the word “stew” you don’t usually think of fast, easy, and light, but this Tuscan Fish Stew is all those things and more! Visit https://foodwishes.blogspot.com/2018/09/tuscan-fish-stew-just-like-i-barely.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Tuscan Fish Stew recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

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28 Comments

  • Food Wishes on October 31, 2019
  • Kevin Thomas on October 5, 2020

    Poseidon of deciding'?

  • Shawn Hug on October 26, 2020

    Making this now hope it is as good as it look

  • Alex K on November 9, 2020

    Chef John, I'd love to see your interpretation of Cullen Skink (if you happen to like that kind of thing). I've never tried it myself, but having come across it I thought I couldn't go wrong. It's Scottish, so I know you'll figure out what it is as you look it up. Enjoy your videos.

  • greywolf379 on November 24, 2020

    No White wine?

  • Gemma Burling on December 2, 2020

    I love this video and this recepie. I made it yesterday, didn't have an fish stock so I added a bit of white wine to the tomatoes which gave it a really light taste. Such an amazing recepie thank you 😊

  • Mr Ken on December 27, 2020

    I’m making this tonight without the anchovies. Do I need it ?

  • KY June on January 11, 2021

    Made this with halibut…delicious!

  • Andrew Radomsky on January 19, 2021

    Manhattan clam chowder please!

  • Judy Johnson on January 29, 2021

    I have watched several authentic renditions of fish soup/ stew today, but this looks the best and least work.

  • Hans Grueber on January 31, 2021

    Becasue after all, you are the Joe Piscopo of the stew not called cioppino.

  • really shouldn't be here on February 26, 2021

    How did he know that I don't have fish stock

  • Beth King on March 13, 2021

    Yummy, but isn't using halibut in soup sort of sacrilegeous? Why not cod?

  • Eevee on March 18, 2021

    I made it! It was even better than I could have dreamed. Absolutely delicious and so easy to make and almost no clean-up! It had all the best things about soup and seafood. Warm, comforting, with a nice seafood taste. It seems very healthy as well. I got to use my new chinoise for the first time to make my cherry tomato puree! Fun! Amazing how it turns from that weird pink foam into a beautiful red and tasty soup. I didn't have clam juice, but "Cambell's Real Fish Stock" worked great (I didn't know if it would be any good).

  • Robert Stuart on May 1, 2021

    Have never heard of "clam Juice" here in Australia. Sounds sort of vulgar and unhygienicly difficult to gather.
    Could fish stock be a viable option?

  • Richa Peter on May 17, 2021

    can someone tell me about the pan that food is being cooked, please ??? I would like to invest on good pans and posts

  • Rick Woolsey on June 5, 2021

    Chef John . . . I actually had fish stock! I live in Cancun. Fish bones are plenty. Your stew recipe brimmed with flavor and was so fast to put together. Thanks for the easiness.

  • Michael Vella on June 14, 2021

    Florence is approx. 100km from the coast. It is not a port city. And Chef John if with your success you haven’t been to Italy in 30 years . . . well la vita breva est.

  • Just Bob on June 25, 2021

    Scarpetta ! – The best part of the meal !

  • Alex Hurst on June 26, 2021

    I will forever keep anchovies in my pantry now. I almost blew out may coffee at that one.

  • Just Bob on July 6, 2021

    I made this on July 4, 2021 for a party of 9. I substituted Roma's for the Cherry tomatoes, salmon for Halibut then added Squid rings for 2 minutes at the end. This is a "SUPER EASY" recipe to make and it came out really good !!!! This will be a new "go-to" recipe for seafood stew. Thank you for posting it !

  • Lyle DeColyse on August 15, 2021

    I thought they teach you to peel and deseed all nightshades in culinary school! I guess everyone’s learning to cook from YouTube and Facebook instead of their families and cultures these days. Don’t be surprised by the farts and various other elements of indigestion!

  • Be Clear on August 23, 2021

    I've made this several times. It's awesome and oh so quick. Thank you, thank you!!!

  • Alex Simon Clancy on August 28, 2021

    Oh yeah beaudiful, with some crusty Italian Vienna bread. 😍😛😋👌👍🖐️

  • Hoofy AF on October 30, 2021

    "but you don't" ain't that the truth lol

  • J Men on November 25, 2021

    Chef, it appears everyone is con-seeds.
    I love seeds.
    The flavor and texture.
    Especially in tomatoes and green vegetables.
    Pablano mild Chiles, zuchinni, bell peppers, eggplant….
    I'm pro seeds!

  • Peter Catanzaro on December 4, 2021

    Rosemary in tomato sauce NEVER.

  • T 98 on December 15, 2021

    Now this is a dish that’ll get me laid one day💪👌

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