Anytime Fish and Shellfish Stew
Published Dec. 8, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons extra-virgin olive oil
- 1medium onion, diced (about 2 cups)
- Salt and pepper
- 4garlic cloves, minced
- 1bay leaf
- 1large thyme sprig
- Pinch of crumbled saffron threads
- Pinch of red-pepper flakes or a whole small dried red pepper
- Splash of dry white wine (about ¼ cup)
- 1½cups chopped tomato, canned or fresh (about 2 medium)
- 4cups fish stock or water
- 2pounds yellow-fleshed potatoes, such as Yukon Gold, sliced about ¼-inch thick
- 6medium cherrystone clams, scrubbed
- 1pound boneless, skinless cod or halibut, cut in 1-inch pieces
- 1pound mussels, cleaned
Nutritional analysis per serving (6 servings)
386 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 33 grams protein; 1411 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
- Step 2
Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth — it should be well seasoned — and adjust as necessary. (You can do this up to an hour ahead of time.)
- Step 3
As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.
Private Notes
Comments
I’m cheating a bit here because I fixed this last week before the recipe was published. Unfortunately, I had no shellfish, just some cod I needed to use, but I was hungry for soup and just started tossing. The only thing I didn’t think of was a bay leaf; the only substitution was chicken broth (had no fish stock and wasn’t sure water would create enough flavor). Oh, and I was pretty heavy-handed with the saffron. It was just wonderful!! Do try it, if only as a starting point. You won’t be sorry.
It also needs fennel, and/or a dash of pernod. Julia adds a strip of orange peel, a great idea.
Free fish stock: When you peel shrimp to make your next shrimp dish, place the shells in a saucepan and cover with water. Simmer on low for less than an hour — until the stock turns pink. You can add aromatics — onion, celery, carrot, bay leaf, peppercorns, as for other stocks, but it also works fine without. Strain and cool the resulting liquor and freeze it in a zip-lock bag. Use whenever fish stock is called for. You will be pleased at the rich flavor it adds.
This was a hit. Easy and tasty. I used littleneck clams and no mussels. Instead of broth, I first cooked the clams in a cup of white wine until they opened, then set clams aside, strained liquid through cloth (to get rid of sand/rocks/bits in the clams), and used this with 3 cups of water. I will use less potato next time, and I’ll leave codfish in larger pieces so it doesn’t crumble completely. At the end of the meal, I was left with a small pot of tasty fishy potatoes, so I’ll have that with fresh fish tomorrow.
I cheated and used 1 tbs Old Bay with frozen mussels, squid and haddock. Potatoes, corn, okra too. Should have used celery with onion and garlic to start. Mussel broth left from Moules et frites was frozen too.
Made on Sat night with some fresh fish, prawns and mussels from fish monger. Very heavy handed on anchovies and red pepper flakes. It was spicy, delicious and filling. Highly recommend!
Advertisement