Seven-Fishes Stew

Name: Seven-Fishes Stew
Prep time: 10 min
Total time: 15 min
Ingredients: 2 tablespoons extra-virgin olive oil; 0.333 cup thinly sliced shallots (2 or 3); 0.5 teaspoon coarse salt; 2 quarts seafood or fish stock; 1 pound littleneck clams, scrubbed; 0.5 pound mussels, scrubbed and beards removed; 1 pound skinless red snapper fillet, cut into 1 ½-inch pieces; 0.5 pound skinless monkfish fillet, cut into 1 ½-inch pieces; 0.5 pound cleaned squid, cut crosswise into ½-inch rings; 0.5 pound bay scallops, tough ligament removed from side if necessary; 1 pound rock shrimp; 0.5 cup small fresh basil leaves

5.0

(1)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

15 mins

Servings:

8

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

Ingredients

2 tablespoons extra-virgin olive oil
⅓ cup thinly sliced shallots (2 or 3)
½ teaspoon coarse salt
2 quarts seafood or fish stock
1 pound littleneck clams, scrubbed
½ pound mussels, scrubbed and beards removed
1 pound skinless red snapper fillet, cut into 1 ½-inch pieces
½ pound skinless monkfish fillet, cut into 1 ½-inch pieces
½ pound cleaned squid, cut crosswise into ½-inch rings
½ pound bay scallops, tough ligament removed from side if necessary
1 pound rock shrimp
½ cup small fresh basil leaves

Directions

Heat oil in a wide, shallow pot over medium heat. Add shallots and salt; cook, stirring occasionally, until soft and golden, about 3 minutes.
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.
Stir in snapper and monkfish, cover, and simmer just until fish is opaque throughout, about 2 minutes.
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.