quick seafood stew

Name: Quick Seafood Stew
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 cup(s) small red potatoes, quartered (about 10 ounces); 1 1/2 tablespoon(s) extra-virgin olive oil; 3/4 pound(s) fish fillets, firm white meat; 1 1/2 cup(s) leeks, cleaned thoroughly and thinly sliced; 4 clove(s) garlic, thinly sliced; 1/2 cup(s) dry white wine; 1 cup(s) water; 1 cup(s) unsalted chicken stock; 1/2 cup(s) clam juice; 1/2 teaspoon(s) crushed red pepper; 1/8 teaspoon(s) kosher salt; 2 sprig(s) thyme; 1 - bay leaf; 24 - mussels, scrubbed and debearded; 2 tablespoon(s) fresh flat leaf parsley, chopped; 4 slice(s) french bread; 1 clove(s) garlic, halved

(1 RATING)

9 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Jun 28, 2015

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

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 1/2 cups small red potatoes, quartered (about 10 ounces)
1 1/2 tablespoons extra-virgin olive oil
3/4 pound fish fillets, firm white meat
1 1/2 cups leeks, cleaned thoroughly and thinly sliced
4 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup water
1 cup unsalted chicken stock
1/2 cup clam juice
1/2 teaspoon crushed red pepper
1/8 teaspoon kosher salt
2 sprigs thyme
1 - bay leaf
24 - mussels, scrubbed and debearded
2 tablespoons fresh flat leaf parsley, chopped
4 slices french bread
1 clove garlic, halved

How To Make quick seafood stew

Step 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.

Step 2

Preheat broiler to high.
Step 3

Heat 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)
Step 4

Reduce 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.
Step 5

Add 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.
Step 6

Arrange 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.
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