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.

How to Make It

Step 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.

Step 2

Preheat broiler to high.

Step 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.

Step 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.

Step 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.

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