Fisherman's Seafood Stew

Photo: Oxmoor House

This fast-cooking stew is brimming with fish and mussels. Serve with a gluten-free French bread baguette to soak up the broth.

Yield: 5 servings (serving size: about 2 ounces fish, 2/3 cup broth mixture, and about 8 mussels)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 9.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 35.3g
  • Carbohydrate: 13.4g
  • Fiber: 1.4g
  • Cholesterol: 72mg
  • Iron: 7.3mg
  • Sodium: 799mg
  • Calcium: 102mg

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup minced fresh onion or shallots
  • 1/2 cup finely chopped red bell pepper
  • 3/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 pound grouper or other firm white fish fillets, cut into pieces
  • 1 1/2 pounds small mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

  1. 1. Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes. Add wine and next 6 ingredients; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
  2. 2. Nestle fish into tomato mixture; top with mussels. Cover and cook 8 minutes; gently shake pan twice to stir mussels (do not lift lid). Discard bay leaf and any unopened shells. Sprinkle with parsley.
Note:

It's important to scrub each mussel to remove any sand or dirt on the shell. Just hold it under cool running water, and scrub each shell with a stiff-bristled brush, such as a vegetable brush. Then grab the byssal threads (or beard) with your fingers, and pull them out, tugging toward the hinge of the shell.

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