Quick Seafood Stew

Lynette !


If you aren't a fan of mussels or can't find them, use shrimp or littleneck clams. Searing the fish enhances the flavor.

★★★★★ 1 vote
10 Min
30 Min
Stove Top


1 1/2 c
small red potatoes, quartered (about 10 ounces)
1 1/2 Tbsp
extra-virgin olive oil
3/4 lb
fish fillets, firm white meat
1 1/2 c
leeks, cleaned thoroughly and thinly sliced
4 clove
garlic, thinly sliced
1/2 c
dry white wine
1 c
1 c
unsalted chicken stock
1/2 c
clam juice
1/2 tsp
crushed red pepper
1/8 tsp
kosher salt
2 sprig(s)
bay leaf
mussels, scrubbed and debearded
2 Tbsp
fresh flat leaf parsley, chopped
4 slice
french bread
1 clove
garlic, halved


1Place potatoes in a saucepan. Add water to cover potatoes; bring to a boil. Reduce heat to medium. Simmer 10 minutes, drain potatoes. Set aside.
2Preheat broiler to high.
3Heat a large Dutch oven over high heat. Add oil to the pan; swirl. Add fish, skin side down; cook 2 minutes or until the skin is crisp. Remove from the pan. Break into 2 inch pieces. (if you don't like the skin, remove it)
4Reduce the heat to medium-high. Add the leak and sliced garlic; saute 5 minutes or until lightly browned, stirring occasionally. Add wine; bring to a boil, scraping the pan to loosen the browned bits. Add 1 cup water and the next 6 ingredients (through bay leaf); bring to a boil.
5Add potatoes, fish, and mussels; cover and cook 4 minutes or until the shells open and the fish is done. Discard any unopened shells, thyme, and bay leaf. Sprinkle with parsley.
6Arrange the bread in a single layer on a baking sheet. Broil 1 1/2 minutes or until toasted. Rub bread generously with the cut-side of the garlic. Serve with the stew.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy