Quick Seafood Stew

By Shelly17

Ingredients

• 1 1/2 cups small red potatoes, quartered (about 10 ounces)
• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 pound striped bass fillets
• 1 1/2 cups thinly sliced leek
• 4 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 cup water
• 1 cup unsalted chicken stock (such as Swanson)
• 1/2 cup clam juice
• 1/2 teaspoon crushed red pepper
• 1/8 teaspoon kosher salt
• 2 thyme sprigs
• 1 bay leaf
• 24 medium mussels, scrubbed and debearded
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 (1-ounce) slices diagonally cut French bread
• 1 garlic clove, halved

Preparation

Step 1

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 pan; swirl. Add fish, skin side down; cook 2 minutes or until skin is crisp. Remove from pan; break into 2-inch pieces.

4. Reduce heat to medium-high. Add leek and sliced garlic; sauté 5 minutes or until lightly browned, stirring occasionally. Add wine; bring to a boil, scraping pan to loosen browned bits. Add 1 cup water and next 6 ingredients (though bay leaf); bring to a boil. Add potatoes, fish, and mussels; cover and cook 4 minutes or until shells open and fish is done. Discard any unopened shells, thyme, and bay leaf. Sprinkle with parsley.

5. Arrange bread in a single layer on a baking sheet. Broil 1 1/2 minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.