Quick Seafood Stew

Quick Seafood Stew Recipe
Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower
Sustainable Choice. Look for farmed U.S. striped bass.

Yield:

Serves 4 (serving size: about 2 1/2 cups and 1 toast slice)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Mary Drennen,

May 2013
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