One Dish Seafood Stew Recipe

click to rate
1 vote | 649 views

I’ve had Cioppino, which is the Italian version, and Bouillabaisse, which is the French version and below you will find my version of a seafood stew. I can’t drink alcohol so you will not find any white wine in mine, though you will find it in most Italian and French versions. It is up to you, but I think my recipe works really well without it. I prefer to use monkfish because of its distinctive taste—almost like lobster, but you can use any firm white-fleshed fish. I also like to add sliced fresh squid, but it is hard to find where I live. The dish is really quite flexible as long as you have a variety of seafood. You can make the broth the day before, then bring to a boil and add the seafood. Be sure not to overcook the fish!

Prep time:
Cook time:
Servings: 4-6
Tags:

Ingredients

Cost per serving $8.21 view details
  • ¼ cup olive oil
  • 2 tablespoons butter
  • 1 onion, sliced and chopped
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon crushed dried red pepper
  • ½ teaspoon paprika
  • 1 medium fresh red pepper, sliced and chopped
  • 1 fennel bulb, quartered and sliced
  • 4-6 plum tomatoes, seeded, sliced and diced
  • 2 8 ounce jars of clam juice
  • 1 cup lower sodium chicken stock (or 1 cup white wine, optional)
  • 1 pinch of saffron
  • 1 bay leaf
  • 1 dozen medium fresh shrimp, peeled and deveined
  • 1 pound firm white fish (I prefer monkfish, but halibut, mahi mahi, or any firm white fish can be substituted)
  • ½ pound sea scallops, halved
  • 1 pound fresh mussels
  • 1 teaspoon lemon juice
  • 2 tablespoons Italian parsley, minced
  • 1 small loaf French bread, diagonally sliced into 1 inch pieces
  • 2 tablespoons prepared Pesto with basil
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil, divided

Directions

  1. Heat olive oil and butter together in a large frying pan. When butter has melted add onions, garlic, salt, crushed dried red pepper and paprika and sauté until onions are translucent, about 10 minutes. Add fresh red pepper and fennel and tomatoes and sauté an additional 10 minutes. Add clam juice, chicken stock, saffron and bay leaf. Bring to a boil. Reduce heat to medium and simmer, uncovered, for 30 minutes. Stock should reduce by about one third.
  2. Rinse fish and pat dry. Cut into 1 inch cubes. Rinse shrimp and pat dry. Rinse mussels thoroughly and pat dry.
  3. Bring stock to boil. Add fish, shrimp, scallops and mussels and a squeeze of fresh lemon juice. When stock returns to a boil, cover, reduce heat, and simmer for about 10 minutes. Uncover and check to see if mussels have opened. You may want to gently stir the stew at this point. If mussels have not yet opened, cover and continue to simmer about 5 minutes more or until mussels open. Garnish with minced parsley.
  4. Set oven to broil at 500 degrees. Mix pesto, mayonnaise and 1 tablespoon olive oil. Arrange slices of French bread on a cookies sheet. Brush lightly with olive oil. Toast bread slices. Remove from oven, turn over and brush with pesto mixture. Return to broiler and toast until edges turn brown.
  5. Put a slice of French bread in a bowl and spoon over a generous portion of the fish stew. Garnish with additional parsley if desired. Serve additional French bread on the side to sop up all of the wonderful broth.

Toolbox

Add the recipe to which day?
« Today - Oct 29 »
Today - Oct 29
Oct 30 - Nov 05
November 6 - 12
November 13 - 19
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 731g
Recipe makes 4 servings
Calories 782  
Calories from Fat 414 53%
Total Fat 46.58g 58%
Saturated Fat 9.69g 39%
Trans Fat 0.0g  
Cholesterol 162mg 54%
Sodium 1433mg 60%
Potassium 1756mg 50%
Total Carbs 37.96g 10%
Dietary Fiber 5.4g 18%
Sugars 10.63g 7%
Protein 53.47g 86%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment