Fishmonger’s Stew
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1dozen medium-small clams, like littlenecks
- 1pound mussels
- ¾pound monkfish or other firm-fleshed white fish, in 1-inch cubes
- ¾pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes
- 0.75pound squid, in 0.5-inch rings, plus tentacles
- ½pound bay scallops, optional Salt and pepper
- 4tablespoons olive oil
- 2cups medium-diced onions
- 3cups medium-diced leeks, rinsed of grit
- ½cup diced canned tomato
- 2teaspoons chopped fresh thyme leaves, or a few thyme sprigs
- 1bay leaf
- Pinch of saffron, about ⅛ teaspoon
- 4garlic cloves, chopped
- 1teaspoon paprika
- Pinch red pepper flakes
- 6cups fish stock, chicken broth, or water
- 1pound Yellow Finn or russet potatoes, peeled, in ½-inch slices
- Garlic-saffron sauce
- Salt and pepper
Nutritional analysis per serving (6 servings)
588 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 58 grams protein; 1756 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.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.)
- Step 4
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.
Private Notes
Comments
My wife just can't bring herself to eat squid. So I made a side of thick egg noodles, and folded them into her portion. More squid for the rest of us and it still looked fairly authentic. I also (stealing from other fish soup recipes) blended in with the tomatoes, a paste of garlic and anchovies to add more fish flavor to the broth.
Search for garlic saffron sauce on NYTCoking. It's awesome and easy to make.
This is the best fish soup ever! Honestly. Made the fish broth out of 4 cups chicken broth simmered shrimp heads and shells. Used 2 cups clam juice. Used one whole tin tomatoes (why waste?). doubled saffron rather than making the garlic saffron sauce AMAZING!!!!
Excellent. Used cod, flounder, and shrimp stock. Stew was full of flavor with just the right amount (a little) of saffron. The garlic-saffron sauce (made with day-old challah) just added more depth in flavor and consistency.
Excellent recipe a keeper. Looking for scrod, I was told by the fish monger that cod would work as the difference between scrod and cod are the size of the fish. Used cod, and it was fantastic.
Pretty good but screaming for white wine and 1/4 part shallot substitution to the leeks and onion. I added cut up corn cob, just because it’s better that way. Will do again, with the wine, corn and more saffron.