Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Sustainable Choice. Look for farmed U.S. striped bass.

Mary Drennen
Recipe by Cooking Light May 2013

Gallery

Johnny Autry; Styling: Cindy Bar, Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat broiler to high.

  • 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.

  • 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.

  • 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.

Nutrition Facts

378 calories; fat 10g; saturated fat 1.7g; mono fat 4.9g; poly fat 2.1g; protein 33.1g; carbohydrates 35.5g; fiber 2.5g; cholesterol 96mg; iron 7.2mg; sodium 655mg; calcium 97mg.
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