- 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
- 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
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.
Preheat broiler to high.
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.
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.
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.