Randy Mayor; Mary Catherine Muir
4 servings (serving size: 1 cup)

How to Make It

Step 1

Heat a large saucepan coated with cooking spray over medium-high heat. Add 3/4 cup onions; cook 2 minutes or until tender. Add sugar and next 6 ingredients (sugar through clam juice); bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Step 2

Increase heat to medium; add fish and shrimp. Cook 5 minutes or until shrimp are done (do not stir). Remove from heat; stir in 1/4 cup onions and butter.

Ratings & Reviews

Dutchess4210's Review

February 12, 2012
I made it exactly as in the recipe, since it was the first time. My finicky husband, who only likes his shrimp boiled and his haddock baked with lemon, loved this dish. Hooray for anything that satisfies his traditional and my adventurous tastes at the same time.

SkipinWA's Review

January 01, 2012
So this was the third or fourth time I've made this. Tonight was a New Year's dinner party. I did take carolfitz advice and included the Apple-spinach salad. It was a total winner. I did add scallops and smoked salmon so it was a real fishy stew. I used 1/2 cup of white white as well. I think I will make this for my b-day dinner party in January!

Epeden's Review

May 10, 2010
I have made it a couple of times now. I Also have hadded bay scallops, freash chuncks of garlic and used curry red pepper instead. We also cooked the fish seperate and then added it to the stew. It was amazing!!!! I realy crowed favorite.

carolfitz's Review

November 21, 2008
This was really great, a sophisticated and flavorful broth but easy to prepare. Made to recipe except used fresh thyme, used Atlantic cod, and took the suggestion to include 1/2 lb sea scallops. Served with garlic ciabbata rolls and CL's Autumn Apple & Spinach Salad. Excellent.