VENETIAN SEAFOOD STEW
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the beans, 3 cups of the stock, salt and bay leaf in a pot over high heat and bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Discard the bay leaf.
- Meanwhile, heat 2 tablespoons of the oil in a heavy, nonreactive pot. Add the mussels and cockles or clams, cover and steam over medium heat until they open, about 10 minutes.
- Remove the mussels and cockles from the pot with a slotted spoon and place in a bowl. Cover. Add the remaining fish stock to the pot along with the fennel, carrots and wine. Bring to a simmer and add the shrimp.
- Cook about 2 minutes, until the shrimp turn pink. Transfer them to a dish and cover. Add the salmon and sea bass fillets to the pot, cook about 2 minutes, turn the pieces of fish over and return the mussels, cockles or clams and shrimp to the pot. Add the scallions and season with salt and pepper. Add the beans; bring to a simmer. Stir in the remaining olive oil and serve in bowls.
Nutrition Facts : @context http, Calories 723, UnsaturatedFat 18 grams, Carbohydrate 39 grams, Fat 28 grams, Fiber 13 grams, Protein 71 grams, SaturatedFat 5 grams, Sodium 2155 milligrams, Sugar 3 grams, TransFat 0 grams
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Mary Otieno
[email protected]This stew is a bit time-consuming to make, but it's worth the effort.
Syeda Herii
[email protected]This stew is a bit expensive to make, but it's worth it for a special occasion.
Bill Southorn
[email protected]This stew is a great way to get your kids to eat seafood. My kids loved it!
László Rideg
[email protected]I love that this stew can be made ahead of time. It makes it easy to have a delicious meal on a busy weeknight.
Jeetendra Chetri
[email protected]This stew is perfect for a special occasion. It's elegant and delicious.
Anwar Jemal
[email protected]I will definitely be making this stew again. It's a great way to impress your guests.
TheGlitched Soul
[email protected]This stew is a must-try for seafood lovers. It's packed with flavor and the seafood is cooked perfectly.
PKOE “The Wizard”
[email protected]Overall, this is a great stew that I would definitely recommend. It's easy to make, delicious, and versatile.
Yogendra Mahat
[email protected]The stew took a bit longer to make than I expected. I would recommend starting it earlier than the recipe suggests.
Sarah Engerseth
[email protected]The stew was a bit bland for my taste. I would recommend adding more herbs and spices.
Inaamullah Mughal
[email protected]I found that the stew was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Maggie Thompson
[email protected]This stew is a bit pricey to make, but it's definitely worth it. The seafood is fresh and flavorful, and the broth is rich and satisfying.
Vicky Stella
[email protected]I'm not a big fan of seafood, but I actually really enjoyed this stew. The flavors were very well-balanced.
Bryan Catellanos
[email protected]I made this stew for a dinner party, and it was a huge success. Everyone loved it!
Saif Sarkee
[email protected]This stew is so versatile. You can use any type of seafood that you like, and you can also adjust the amount of spice to your liking.
Nazmul Hasan noyon
[email protected]I love the addition of saffron to this stew. It gives it such a beautiful color and a subtle, yet distinct flavor.
Liz Henderson
[email protected]This stew is a great way to use up leftover seafood. I had some shrimp, scallops, and mussels that needed to be used up, and this stew was the perfect solution. It was quick and easy to make, and the results were delicious.
Khizar Hayaat
[email protected]I've made this stew a few times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always delicious. The seafood is always cooked perfectly, and the broth is flavorful and satisfying.
Zothani Sibiya
[email protected]This Venetian seafood stew was an absolute delight! The flavors of the seafood and the broth were perfectly balanced, and the addition of the white wine and saffron gave it an extra layer of complexity. I served it over a bed of rice, and it was the