Venetian Seafood Stew Recipe

Name: Venetian Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds cranberry beans (about 4 cups), shelled and washed; 8 cups fish stock; 2 teaspoons salt; 1 fresh bay leaf; 5 tablespoons extra-virgin olive oil; 12 mussels; 1 pound cockles, littleneck clams or Manila clams; 1/4 bulb fresh fennel, sliced; 4 small carrots; 1 cup dry white wine; 1 pound jumbo shrimp, shelled and deveined; 1 pound filleted salmon, cut into 2-inch chunks; 1 pound filleted sea bass or red snapper, cut into 2-inch chunks; 6 scallions, trimmed to 3-inch lengths; Salt and freshly ground black pepper to taste

Servings: persons

2 1/4 pounds cranberry beans (about 4 cups), shelled and washed
8 cups fish stock
2 teaspoons salt
1 fresh bay leaf
5 tablespoons extra-virgin olive oil
12 mussels
1 pound cockles, littleneck clams or Manila clams
1/4 bulb fresh fennel, sliced
4 small carrots
1 cup dry white wine
1 pound jumbo shrimp, shelled and deveined
1 pound filleted salmon, cut into 2-inch chunks
1 pound filleted sea bass or red snapper, cut into 2-inch chunks
6 scallions, trimmed to 3-inch lengths
Salt and freshly ground black pepper to taste

1
Place the beans, 3 cups of the stock, salt and bay leaf in a pot over high heat and bring to a boil.
2
Reduce the heat and simmer, covered, about 30 minutes.
3
Discard the bay leaf.
4
Meanwhile, heat 2 tablespoons of the oil in a heavy, nonreactive pot.
5
Add the mussels and cockles or clams, cover and steam over medium heat until they open, about 10 minutes.
6
Remove the mussels and cockles from the pot with a slotted spoon and place in a bowl.
7
Cover.
8
Add the remaining fish stock to the pot along with the fennel, carrots and wine.
9
Bring to a simmer and add the shrimp.
10
Cook about 2 minutes, until the shrimp turn pink.
11
Transfer them to a dish and cover.
12
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.
13
Add the scallions and season with salt and pepper.
14
Add the beans; bring to a simmer.
15
Stir in the remaining olive oil and serve in bowls.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 1/4 pounds cranberry beans (about 4 cups), shelled and washed, 8 cups fish stock, 2 teaspoons salt, 1 fresh bay leaf, and more.

Yes, Venetian 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.

That's it — enjoy your meal!

Venetian Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions