Quick Seafood Stew Recipe

Name: Quick Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups small red potatoes, quartered (about 10 ounces); 1 1/2 tablespoons extra-virgin olive oil; 3/4 pound striped bass fillets; 1 1/2 cups thinly sliced leek; 4 garlic cloves, thinly sliced; 1/2 cup dry white wine; 1 cup water; 1 cup unsalted chicken stock (such as Swanson); 1/2 cup clam juice; 1/2 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

Servings: persons

1 1/2 cups small red potatoes, quartered (about 10 ounces)
1 1/2 tablespoons extra-virgin olive oil
3/4 pound striped bass fillets
1 1/2 cups thinly sliced leek
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup water
1 cup unsalted chicken stock (such as Swanson)
1/2 cup clam juice
1/2 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

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; saute 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 1/2 minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups small red potatoes, quartered (about 10 ounces), 1 1/2 tablespoons extra-virgin olive oil, 3/4 pound striped bass fillets, 1 1/2 cups thinly sliced leek, and more.

Yes, Quick Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Seafood Stew

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