Seven Fishes Stew

Photo by Amanda T.
Adapted from marthastewart.com

PREP TIME

10

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1/3

    cup thinly sliced shallots (2 or 3)

  • 1/2

    teaspoon coarse salt

  • 2

    quarts seafood or fish stock (see note, above)

  • 1

    pound littleneck clams, scrubbed

  • 1/2

    pound mussels, scrubbed and beards removed

  • 1

    pound skinless red snapper fillet, cut into 1 1/2-inch pieces

  • 1/2

    pound skinless monkfish fillet, cut into 1 1/2-inch pieces

  • 1/2

    pound cleaned squid, cut crosswise into 1/2-inch rings

  • 1/2

    pound bay scallops, tough ligament removed from side if necessary

  • 1

    pound rock shrimp

  • 1/2

    cup small fresh basil leaves

Directions

Heat oil in a wide, shallow pot over medium heat. Add shallots and salt; cook, stirring occasionally, until soft and golden, about 3 minutes. Add stock, and bring to a boil over high heat. Add clams, and reduce heat. Cover, and simmer 1 minute. Stir in mussels, cover, and simmer just until shellfish begin to open, about 2 minutes. Stir in snapper and monkfish, cover, and simmer just until fish is opaque throughout, about 2 minutes. Stir in squid, scallops, and shrimp. Remove from heat, cover, and let stand 1 minute. Discard any clams or mussels that haven't opened, and transfer seafood to a tureen or serving bowl. Pour stock through a cheesecloth-lined sieve into a bowl. Return stock to seafood, and stir in basil. Serve immediately.

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