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Fish Stew

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Recipe photo courtesy of Charles Watson

This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.

Source: Martha Stewart Living, June 2002
Servings

Ingredients

Directions

Cook's Notes

Although we used steamer clams, smaller varieties such as cockles or littleneck can be used for a more refined stew. Spanish empeltre olives are slightly sweet and very succulent. Picholine olives work just as well.

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Reviews

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How would you rate this recipe?
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  • martyat111
    9 JUL, 2012
    Very yummy with some alterations. 1. The broth is very light. I intensified it by reducing 1-1/2 cups of chicken broth to 1 cup. I added some small pastina to make it just a little heartier. I increased the clams and added a few medium shrimp which made the recipe fit for 3. The clams need to cook longer than everything else so put them in the simmering broth first for 5 minutes or the other seafood will overcook. With those alterations this was really good with some french bread.
    Reply
    • MS10324080
      12 APR, 2019
      what sort of olives did you use? the sort called for are not available in my area.

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