Seven-Fishes Stew

Photo: Jonathan Lovekin
Prep Time:
10 mins
Total Time:
15 mins

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


  • 2 tablespoons extra-virgin olive oil

  • 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


  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.

Related Articles