Anytime Fish and Shellfish Stew

Name: Anytime Fish and Shellfish Stew
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium onion, diced (about 2 cups); Salt and pepper; 4 garlic cloves, minced; 1 bay leaf; 1 large 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 1/4 cup); 1 1/2 cups chopped tomato, canned or fresh (about 2 medium); 4 cups fish stock or water; 2 pounds yellow-fleshed potatoes, such as Yukon Gold, sliced about 1/4-inch thick; 6 medium cherrystone clams, scrubbed; 1 pound boneless, skinless cod or halibut, cut in 1-inch pieces; 1 pound mussels, cleaned

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Total: 45 minutes

Servings: 5

Cost: $13.14 /serving

Author : David Tanis

clams cod mussels

Instructions

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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.

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