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Quick Seafood Stew

Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower
Yield Serves 4 (serving size: about 2 1/2 cups and 1 toast slice)
Sustainable Choice. Look for farmed U.S. striped bass.

Ingredients

  • 1 1/2 cups small red potatoes, quartered (about 10 ounces)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 pound striped bass fillets
  • 1 1/2 cups thinly sliced leek
  • 4 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 1 cup water
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1/2 cup clam juice
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon kosher salt
  • 2 thyme sprigs
  • 1 bay leaf
  • 24 medium mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 (1-ounce) slices diagonally cut French bread
  • 1 garlic clove, halved

Nutrition Information

  • calories 378
  • fat 10 g
  • satfat 1.7 g
  • monofat 4.9 g
  • polyfat 2.1 g
  • protein 33.1 g
  • carbohydrate 35.5 g
  • fiber 2.5 g
  • cholesterol 96 mg
  • iron 7.2 mg
  • sodium 655 mg
  • calcium 97 mg

How to Make It

  1. Place potatoes in a saucepan. Add water to cover potatoes; bring to a boil. Reduce heat to medium. Simmer 10 minutes; drain potatoes. Set aside.

  2. Preheat broiler to high.

  3. Heat a large Dutch oven over high heat. Add oil to pan; swirl. Add fish, skin side down; cook 2 minutes or until skin is crisp. Remove from pan; break into 2-inch pieces.

  4. Reduce heat to medium-high. Add leek and sliced garlic; sauté 5 minutes or until lightly browned, stirring occasionally. Add wine; bring to a boil, scraping pan to loosen browned bits. Add 1 cup water and next 6 ingredients (though bay leaf); bring to a boil. Add potatoes, fish, and mussels; cover and cook 4 minutes or until shells open and fish is done. Discard any unopened shells, thyme, and bay leaf. Sprinkle with parsley.

  5. Arrange bread in a single layer on a baking sheet. Broil 1 1/2 minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.