This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes, saffron and garlic.
Ingredients
- 1 dozen medium-small clams, like littlenecks
- 1 pound mussels
- ¾ pound monkfish or other firm-fleshed white fish, in 1-inch cubes
- ¾ pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes
- 0.75 pound squid, in 0.5-inch rings, plus tentacles
- ½ pound bay scallops, optional Salt and pepper
- 4 tablespoons olive oil
- 2 cups medium-diced onions
- 3 cups medium-diced leeks, rinsed of grit
- ½ cup diced canned tomato
- 2 teaspoons chopped fresh thyme leaves, or a few thyme sprigs
- 1 bay leaf
- Pinch of saffron, about 1/8 teaspoon
- 4 garlic cloves, chopped
- 1 teaspoon paprika
- Pinch red pepper flakes
- 6 cups fish stock, chicken broth, or water
- 1 pound Yellow Finn or russet potatoes, peeled, in 1/2-inch slices
- Garlic-saffron sauce
- Salt and pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
694 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 75 grams protein; 320 milligrams cholesterol; 6507 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Soak the clams in cold water to remove grit and sand, then drain. Rinse and de-beard the mussels. Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls. Season the fish lightly with salt and pepper.
- Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and leeks and cook until softened, about 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
- Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil. Taste for salt and adjust to taste. Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes. (The stew may be prepared to this point up to 2 hours ahead.)
- To finish the stew, return the heat to a brisk simmer. Add the clams and cook till they open, 2 to 3 minutes. Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes. Add the squid and scallops, if using, and cook 1 minute more. Turn off the heat, stir in the garlic-saffron sauce.
45 minutes
Dining and Cooking