Fishmongers Stew

Name: Fishmongers Stew
Ingredients: 1 dozen medium-small clams, like littlenecks; 1 pound mussels; 3/4 pound monkfish or other firm-fleshed white fish, in 1-inch cubes; 3/4 pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes; 0.75 pound squid, in 0.5-inch rings, plus tentacles; 1/2 pound bay scallops, optional Salt and pepper; 4 tablespoons olive oil; 2 cups medium-diced onions; 3 cups medium-diced leeks, rinsed of grit; 1/2 cup diced canned tomato; 2 teaspoons chopped fresh thyme leaves, or a few thyme sprigs; 1 bay leaf; Pinch of saffron, about 1/8 teaspoon; 4 garlic cloves, chopped; 1 teaspoon paprika; Pinch red pepper flakes; 6 cups fish stock, chicken broth, or water; 1 pound Yellow Finn or russet potatoes, peeled, in 1/2-inch slices; Garlic-saffron sauce; Salt and pepper

20 ingredients

17 steps

Ingredients

1 dozen medium-small clams, like littlenecks
1 pound mussels
3/4 pound monkfish or other firm-fleshed white fish, in 1-inch cubes
3/4 pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes
0.75 pound squid, in 0.5-inch rings, plus tentacles
1/2 pound bay scallops, optional Salt and pepper
4 tablespoons olive oil
2 cups medium-diced onions
3 cups medium-diced leeks, rinsed of grit
1/2 cup diced canned tomato
2 teaspoons chopped fresh thyme leaves, or a few thyme sprigs
1 bay leaf
Pinch of saffron, about 1/8 teaspoon
4 garlic cloves, chopped
1 teaspoon paprika
Pinch red pepper flakes
6 cups fish stock, chicken broth, or water
1 pound Yellow Finn or russet potatoes, peeled, in 1/2-inch slices
Garlic-saffron sauce
Salt and pepper

Directions

1

Soak the clams in cold water to remove grit and sand, then drain.
2

Rinse and de-beard the mussels.
3

Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls.
4

Season the fish lightly with salt and pepper.
5

Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
6

Add the onions and leeks and cook until softened, about 5 minutes.
7

Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes.
8

Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
9

Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil.
10

Taste for salt and adjust to taste.
11

Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes.
12

(The stew may be prepared to this point up to 2 hours ahead.)
13

To finish the stew, return the heat to a brisk simmer.
14

Add the clams and cook till they open, 2 to 3 minutes.
15

Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes.
16

Add the squid and scallops, if using, and cook 1 minute more.
17

Turn off the heat, stir in the garlic-saffron sauce.