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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2017
This has become one of my favorite recipes for my family's Christmas Eve celebration. It's very healthy and deliciously simple. My family loves it! My favorite fish market doesn't sell rock shrimp. I went with medium (31/35) sized shrimp instead. Also, it's best to round up to a dozen clams since I typically have 2-3 that need to be discarded for not opening.