Anytime Fish and Shellfish Stew
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3tablespoons extra-virgin olive oil
- 1medium onion, diced (about 2 cups)
- Salt and pepper
- 4garlic cloves, minced
- 1bay leaf
- 1large thyme sprig
- Pinch of crumbled saffron threads
- Pinch of red-pepper flakes or a whole small dried red pepper
- Splash of dry white wine (about ¼ cup)
- 1½cups chopped tomato, canned or fresh (about 2 medium)
- 4cups fish stock or water
- 2pounds yellow-fleshed potatoes, such as Yukon Gold, sliced about ¼-inch thick
- 6medium cherrystone clams, scrubbed
- 1pound boneless, skinless cod or halibut, cut in 1-inch pieces
- 1pound mussels, cleaned
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
386 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 33 grams protein; 1411 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
- Step 2
Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth — it should be well seasoned — and adjust as necessary. (You can do this up to an hour ahead of time.)
- Step 3
As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.
Private Notes
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Cooking Notes
SusanB
I’m cheating a bit here because I fixed this last week before the recipe was published. Unfortunately, I had no shellfish, just some cod I needed to use, but I was hungry for soup and just started tossing. The only thing I didn’t think of was a bay leaf; the only substitution was chicken broth (had no fish stock and wasn’t sure water would create enough flavor). Oh, and I was pretty heavy-handed with the saffron. It was just wonderful!! Do try it, if only as a starting point. You won’t be sorry.
NYPaul
It also needs fennel, and/or a dash of pernod. Julia adds a strip of orange peel, a great idea.
Annette
Free fish stock: When you peel shrimp to make your next shrimp dish, place the shells in a saucepan and cover with water. Simmer on low for less than an hour — until the stock turns pink. You can add aromatics — onion, celery, carrot, bay leaf, peppercorns, as for other stocks, but it also works fine without. Strain and cool the resulting liquor and freeze it in a zip-lock bag. Use whenever fish stock is called for. You will be pleased at the rich flavor it adds.
Eric Phillips
A little extra dry vermouth is also good in fish stock. Warning though - don't store too long in freezer. It can go bad, and bad fish stock is a curse that sticks around for awhile!
Denis
A couple tbs of butter as a way to capture some additional flavors from the shellfish.
Annie
David does it again! This was delightful - no clams or mussels as it was a last minute decision to make this, had cod on hand, and didn't miss the shells at all. Only had a small pinch of saffron but it was enough, and used bottled clam broth which worked just fine. Loved it, will do again (and again and again!). Be sure to have some good crusty bread to sop up some of the broth.
Roberto
I made this mostly as presented and it was fantastic - I might have used a little extra saffron and I used low sodium vegetable stock and added salt to taste. Great recipe!
TonyaM
Made on Sat night with some fresh fish, prawns and mussels from fish monger. Very heavy handed on anchovies and red pepper flakes. It was spicy, delicious and filling. Highly recommend!
condiment queen
Delicious. Don't be shy with the salt and spices. If this turned out bland, YOU didn't season it well enough.
Alan C Brownmd
I made a simple vegetable stock since I had nothing else. Two suggestions - cook the potatoes a bit longer and the cod a little less. As others have suggested anchovies early on after the onions would have been a nice addition.
Annabella
Very tasty but needed more umami. I would suggest crushing a couple anchovies before you add tomatoes & wine. Water is not enough as a stock to produce the oomph you want! Chicken stock or clam juice would do it. I added a couple of T. of parsley at the end.
Linda
I have made this recipe on many occasions. I substitute canned artichoke hearts for the potatoes in an effort to lower the carbs. Silly I know, but the artichokes are really good in this soup. I also put in sea scallops in that I rarely have clams or mussels.
mrlukens
I had no fish stock or clam broth but I did have halibut I needed to cook so, with some trepidation, I made it with water, and I needn't have worried: it was great. Light and subtle (don't expect bold flavor) but with all the seasonings and dry white wine it was balanced and delicious. Next time I'll probably skip the clam broth/stock even if I have it and enjoy this for what it is -- a lovely, light-but-satisfying stew.
Steve
Surprisingly bland. Disappointed. A week ago I made a similar Sicilian seafood dish from NYT with calamari that was excellent. I wonder if some anchovies would have helped this dish.
Mary
This is a very simple, nourishing and delicious recipe that can be tweaked to whatever shellfish and fish you have on hand. A little lighter than a stew, more soupy. Goes great with crusty bread.
Denise K
Wonderful recipe. As is wonderful. I added chorizo and decreased tomatoes. Used a bit more wine. Added orange peel, finished with butter. I’m also lucky all ingredients from Portland, Maine fish store and farmers market!
GemHallJan
This has become a regular in our dinner rotations and has actually led to us eating more fish which is great. I don’t always have all ingredients but the base idea of broth, saffron, tomatoes and potatoes is good for building on. I add paprika and Aleppo pepper and sometimes throw in diced carrots to up the veg and make it a one pot dish
Jeff Stone
We found the broth a tad bland until we added 10 oz clam juice, another 1/4 cup white wine and some white wine vinegar. Loved it.
Samantha
Fantastic if you use homemade fish stock. I added fennel, carrots, flounder, shrimp, and diced smoke salmon (in place of bacon).
Betsy Allen
I made half the amount for 2 people, using cod, Littlenecks (cherrystones were not available in Feb.) and mussels. I increased the portion of wine, garlic, and saffron a little, and put in an extra T of olive oil. We're close to the bay, and we eat a lot of seafood. This is an easy recipe and absolutely delicious!
Edward Baker
Lovely as written, could add about a third of a pound of squid.
Beryl
We enjoyed this, but we would use less potato next time.
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