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)
Recipe from Cooking Light

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Nutritional Information

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

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. 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. 2. Preheat broiler to high.
  3. 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. 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. 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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