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Seven-Fishes Stew

Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Jonathan Lovekin

Source: Martha Stewart Living, December 2012


  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup thinly sliced shallots (2 or 3)
  • 1/2 teaspoon coarse salt
  • 2 quarts seafood or fish stock
  • 1 pound littleneck clams, scrubbed
  • 1/2 pound mussels, scrubbed and beards removed
  • 1 pound skinless red snapper fillet, cut into 1 1/2-inch pieces
  • 1/2 pound skinless monkfish fillet, cut into 1 1/2-inch pieces
  • 1/2 pound cleaned squid, cut crosswise into 1/2-inch rings
  • 1/2 pound bay scallops, tough ligament removed from side if necessary
  • 1 pound rock shrimp
  • 1/2 cup small fresh basil leaves


  1. Heat oil in a wide, shallow pot over medium heat. Add shallots and salt; cook, stirring occasionally, until soft and golden, about 3 minutes.

  2. Add stock, and bring to a boil over high heat. Add clams, and reduce heat. Cover, and simmer 1 minute. Stir in mussels, cover, and simmer just until shellfish begin to open, about 2 minutes.

  3. Stir in snapper and monkfish, cover, and simmer just until fish is opaque throughout, about 2 minutes.

  4. Stir in squid, scallops, and shrimp. Remove from heat, cover, and let stand 1 minute. Discard any clams or mussels that haven't opened, and transfer seafood to a tureen or serving bowl. Pour stock through a cheesecloth-lined sieve into a bowl. Return stock to seafood, and stir in basil. Serve immediately.

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