Quick Seafood Stew

Name: Quick Seafood Stew
Ingredients: 1 1/2 cups small red potatoes, quartered (about 10 ounces); 1 1/2 tablespoons extra-virgin olive oil; 3/4 pound striped bass fillets; 1 1/2 cups thinly sliced leek; 4 garlic cloves, thinly sliced; 1/2 cup dry white wine; 1 cup water; 1 cup unsalted chicken stock (such as Swanson); 1/2 cup clam juice; 1/2 teaspoon crushed red pepper; 1/8 teaspoon kosher salt; 2 thyme sprigs; 1 bay leaf; 24 medium mussels, scrubbed and debearded; 2 tablespoons chopped fresh flat-leaf parsley; 4 (1-ounce) slices diagonally cut French bread; 1 garlic clove, halved

17 ingredients

5 steps

Ingredients

1 1/2 cups small red potatoes, quartered (about 10 ounces)
1 1/2 tablespoons extra-virgin olive oil
3/4 pound striped bass fillets
1 1/2 cups thinly sliced leek
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup water
1 cup unsalted chicken stock (such as Swanson)
1/2 cup clam juice
1/2 teaspoon crushed red pepper
1/8 teaspoon kosher salt
2 thyme sprigs
1 bay leaf
24 medium mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley
4 (1-ounce) slices diagonally cut French bread
1 garlic clove, halved

Directions

1

Place potatoes in a saucepan. Add water to cover potatoes; bring to a boil. Reduce heat to medium. Simmer 10 minutes; drain potatoes. Set aside.
2

Preheat broiler to high.
3

Heat a large Dutch oven over high heat. Add oil to pan; swirl. Add fish, skin side down; cook 2 minutes or until skin is crisp. Remove from pan; break into 2-inch pieces.
4

Reduce heat to medium-high. Add leek and sliced garlic; saute 5 minutes or until lightly browned, stirring occasionally. Add wine; bring to a boil, scraping pan to loosen browned bits. Add 1 cup water and next 6 ingredients (though bay leaf); bring to a boil. Add potatoes, fish, and mussels; cover and cook 4 minutes or until shells open and fish is done. Discard any unopened shells, thyme, and bay leaf. Sprinkle with parsley.
5

Arrange bread in a single layer on a baking sheet. Broil 1 1/2 minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.