Venetian Seafood Stew
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¼pounds cranberry beans (about 4 cups), shelled and washed
- 8cups fish stock
- 2teaspoons salt
- 1fresh bay leaf
- 5tablespoons extra-virgin olive oil
- 12mussels
- 1pound cockles, littleneck clams or Manila clams
- ¼bulb fresh fennel, sliced
- 4small carrots
- 1cup dry white wine
- 1pound jumbo shrimp, shelled and deveined
- 1pound filleted salmon, cut into 2-inch chunks
- 1pound filleted sea bass or red snapper, cut into 2-inch chunks
- 6scallions, trimmed to 3-inch lengths
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
739 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 38 grams carbohydrates; 13 grams dietary fiber; 3 grams sugars; 77 grams protein; 2156 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.
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Preparation
- Step 1
Place the beans, 3 cups of the stock, salt and bay leaf in a pot over high heat and bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Discard the bay leaf.
- Step 2
Meanwhile, heat 2 tablespoons of the oil in a heavy, nonreactive pot. Add the mussels and cockles or clams, cover and steam over medium heat until they open, about 10 minutes.
- Step 3
Remove the mussels and cockles from the pot with a slotted spoon and place in a bowl. Cover. Add the remaining fish stock to the pot along with the fennel, carrots and wine. Bring to a simmer and add the shrimp.
- Step 4
Cook about 2 minutes, until the shrimp turn pink. Transfer them to a dish and cover. Add the salmon and sea bass fillets to the pot, cook about 2 minutes, turn the pieces of fish over and return the mussels, cockles or clams and shrimp to the pot. Add the scallions and season with salt and pepper. Add the beans; bring to a simmer. Stir in the remaining olive oil and serve in bowls.
Private Notes
Comments
The beans took longer than 30 minutes, so I instinctively waited until they were al dente before proceeding with the mussels, clams and fish. And I didn't have enough fish stock, so I supplemented with chicken stock. Lastly, the almost-finished product cried out for some pepper flakes. Probably wasn't too Venetian, was it?
The beans took longer than 30 minutes, so I instinctively waited until they were al dente before proceeding with the mussels, clams and fish. And I didn't have enough fish stock, so I supplemented with chicken stock. Lastly, the almost-finished product cried out for some pepper flakes. Probably wasn't too Venetian, was it?
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