Fishmonger’s Stew
Published December 15, 2011
Evan Sung for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 dozen medium-small clams, like littlenecks
1 pound mussels
¾ pound monkfish or other firm-fleshed white fish, in 1-inch cubes
¾ pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes
0.75 pound squid, in 0.5-inch rings, plus tentacles
½ pound bay scallops, optional Salt and pepper
4 tablespoons olive oil
2 cups medium-diced onions
3 cups medium-diced leeks, rinsed of grit
½ cup diced canned tomato
2 teaspoons chopped fresh thyme leaves, or a few thyme sprigs
1 bay leaf
Pinch of saffron, about ⅛ 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 ½-inch slices
Garlic-saffron sauce
Salt and pepper
Nutritional analysis per serving (4 to 6 servings)
36 grams carbs; 221 milligrams cholesterol; 500 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 5 grams fiber; 1756 milligrams sodium; 54 grams protein; 6 grams sugar
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.
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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!!!!
I am still wallowing in this stew I made last night! I'm not very experienced at cooking seafood, so my success with this recipe is SO heartening! I live in the Midwest, approximately 1000 miles from the nearest ocean, so fresh seafood markets just don't exist. I had to use frozen fish, mussels, and scallops, and sub canned Spanish squid and canned clams. I threw some shrimp in to add a little oomph, and I definitely want more garlic next time. Will definitely make again!
Incredible recipe. During broth cooking I decided to throw a splash of fish sauce in the mix. It added a different dimension that suited my palate, and my partners!
Where is the garlic saffron sauce? Am I missing part of the recipe?