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)
  • 1
    bay leaf
  • 24
    mussels, scrubbed and debearded
  • 2 Tbsp
    fresh flat leaf parsley, chopped
  • 4 slice
    french bread
  • 1 clove
    garlic, halved

How to Make Quick Seafood Stew


  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 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)
  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.
  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.
  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.

Printable Recipe Card

About Quick Seafood Stew

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

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