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Recipe: Fisherman's Stew

A recipe this simple has many advantages. Its fast, easy, and doesnt require a ton of prep, but the downside is, theres nowhere to hide subpar ingredients. So, unless youre going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

Fisherman's Stew Ingredients

  • 1 cup canned crushed tomatoes (such as San Marzano)

  • teaspoon red pepper flakes, or to taste

  • 2 cups water

  • 1 (8 ounce) fillet sea bass

  • 8 uncooked medium shrimp, peeled and deveined

  • 8 ounces calamari rings and tentacles

  • 12 mussels, cleaned and debearded

  • 12 clams in shell, scrubbed

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • bulb fennel - cored, thinly sliced, and fronds reserved

  • 4 cloves garlic, thinly sliced

  • salt to taste

  • cup white wine

  • cup freshly chopped parsley

How to Make Fisherman's Stew

  1. Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.

  2. Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so theyre ready to use.

  3. Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.

  4. Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.

  5. Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

Fisherman's Stew Nutritions

  • Calories: 412.7 calories

  • Carbohydrate: 15.9 g

  • Cholesterol: 217 mg

  • Fat: 19.4 g

  • Fiber: 2.3 g

  • Protein: 37.5 g

  • SaturatedFat: 6.1 g

  • ServingSize:

  • Sodium: 550.6 mg

  • Sugar: 0.4 g

  • TransFat:

  • UnsaturatedFat:

Fisherman's Stew Reviews

  • My husband surprised me with this beautiful dish. He made it with salmon, shrimp, scallops and muscles. He cooked all the fish by itself first and then added it to the base, I prefer a fish be pan seared or broiled rather than boiled. He makes his own fish stock and used a mixture of fresh and canned tomatoes. Heavily seasoned and fresh herb from our garden. Served with slightly chilled Pinot Noir, greens with homemade croutons, balsamic and Lovie & Co. spice blend seasoning. Topped off with fresh garlic seasoned homemade crusty bread. Thank you for the date night in, Chef John. Gorgeous meal.

  • Delicious I couldnt find sea bass, but there was a sale on monk fish and it tasted excellent.

  • This recipe was amazing. I used black sea bass. and instead of mussels I used oysters. Im sorry but out of all seafood possible I hate mussels. that is the only seafood that is nasty. its the after taste. thank you chef john.

  • Made with cod shrimp and calamari No clams or mussels because I didnt have themAlso served over some cavatappi pasta to stretch for my family It was fantastic and so simple

  • Quick and easy and taste GREAT. I used frozen cod and shrimp only but it was still a hit.

  • I added chopped Lots of parsley, chives, and cilantro. Used inions instead of fennel. Used chicken broth instead of water. Used shrimp and haddock only. Came out great.

Source: Fisherman's Stew

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