Easy preparation, made for great supper on a cool early summer evening.
Quick Seafood Stew
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)
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Amount per serving
- Calories: 378
- Fat: 10g
- Saturated fat: 1.7g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 2.1g
- Protein: 33.1g
- Carbohydrate: 35.5g
- Fiber: 2.5g
- Cholesterol: 96mg
- Iron: 7.2mg
- Sodium: 655mg
- Calcium: 97mg
- 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
- 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.
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