Ingredients
- 2 ¼ 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
- ¼ 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
- Nutritional Information
Nutritional analysis per serving (6 servings)
1139 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 113 grams carbohydrates; 27 grams dietary fiber; 6 grams sugars; 106 grams protein; 206 milligrams cholesterol; 1596 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Place the beans, 3 cups of the stock, salt and bay leaf in a pot over high heat and bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Discard the bay leaf.
- Meanwhile, heat 2 tablespoons of the oil in a heavy, nonreactive pot. Add the mussels and cockles or clams, cover and steam over medium heat until they open, about 10 minutes.
- Remove the mussels and cockles from the pot with a slotted spoon and place in a bowl. Cover. Add the remaining fish stock to the pot along with the fennel, carrots and wine. Bring to a simmer and add the shrimp.
- Cook about 2 minutes, until the shrimp turn pink. Transfer them to a dish and cover. 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. Add the scallions and season with salt and pepper. Add the beans; bring to a simmer. Stir in the remaining olive oil and serve in bowls.
50 minutes
Dining and Cooking