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Quick Seafood Stew

Sep 23, 2015 04:00PM ● Published by Cate Reynolds

Rhea’s Rundown

As the days become shorter and the temperatures drop lower cuddle up to this hearty soup chock-full of delightful seafood. The base is a combination of leeks, sliced garlic, white wine, water, chicken stock, clam juice, and red pepper. A bay leaf and a few thyme sprigs lend a little extra flavor. This dish requires 15 minutes of hands-on time and a total of 30 minutes. You can substitute shrimp or littleneck clams for mussels. Since I am a seafood fanatic I added both to the mix, using some of the shrimp from the salad of the week. If you're feeling adventurous try adding a little sauteed calamari to the mix. Vegetarians need only substitute vegetable broth for the chicken broth.

Ingredients – Serves 4
  • 1 ½ cups small red potatoes, quartered (about 10 ounces)
  • 1 ½ tablespoons extra-virgin olive oil 
  • ¾ pound striped bass fillets
  • 1 ½ cups thinly sliced leek
  • 4 garlic cloves, thinly sliced
  • ½ cup dry white wine 
  • 1 cup water 
  • 1 cup unsalted chicken stock (such as Swanson)
  • ½ cup clam juice
  • ½ 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

Directions

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 ½ minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.

“Quick Seafood Stew.” Cooking Light: One-Dish Meals. Time Inc. Lifestyle Group. 2015. Print.

Rhea Torreon
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