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  • 5 star values: 1
  • 4 star values: 0
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  • 1 Rating

This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!

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Recipe Summary

prep:
45 mins
cook:
45 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.

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  • Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.

  • Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.

Cook's Notes:

Substitute diced fresh tomatoes for the canned if desired.

Substitute 1 quart water or one 8-ounce bottle clam juice plus 3 cups water for the fish stock if preferred.

Substitute dry white wine for the vermouth if desired.

This can be made with any mix of white, non-oily fish and shellfish, as long as it equals three pounds all together.

Nutrition Facts

511 calories; protein 47g; carbohydrates 28.5g; fat 13.5g; cholesterol 146.5mg; sodium 875mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0