VENETIAN SEAFOOD STEW
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the beans, 3 cups of the stock, salt and bay leaf in a pot over high heat and bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Discard the bay leaf.
- Meanwhile, heat 2 tablespoons of the oil in a heavy, nonreactive pot. Add the mussels and cockles or clams, cover and steam over medium heat until they open, about 10 minutes.
- Remove the mussels and cockles from the pot with a slotted spoon and place in a bowl. Cover. Add the remaining fish stock to the pot along with the fennel, carrots and wine. Bring to a simmer and add the shrimp.
- Cook about 2 minutes, until the shrimp turn pink. Transfer them to a dish and cover. Add the salmon and sea bass fillets to the pot, cook about 2 minutes, turn the pieces of fish over and return the mussels, cockles or clams and shrimp to the pot. Add the scallions and season with salt and pepper. Add the beans; bring to a simmer. Stir in the remaining olive oil and serve in bowls.
Nutrition Facts : @context http, Calories 723, UnsaturatedFat 18 grams, Carbohydrate 39 grams, Fat 28 grams, Fiber 13 grams, Protein 71 grams, SaturatedFat 5 grams, Sodium 2155 milligrams, Sugar 3 grams, TransFat 0 grams
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Anele Khuzwayo
[email protected]This recipe is a waste of time and money. The stew was flavorless and the seafood was tough.
liduv1977
[email protected]I followed the recipe exactly and the stew turned out terrible. I'm not sure what went wrong.
Sirjana lama
[email protected]The stew was bland and the seafood was overcooked. I would not recommend this recipe.
Rj jahangir
[email protected]This stew was a bit too fishy for my taste. I think I would have preferred it with less seafood and more vegetables.
Chase Yeager
[email protected]I'm not a big fan of seafood, but I really enjoyed this stew. The broth was flavorful and the seafood was cooked perfectly. I would definitely make this again.
SyedhussnainRaza
[email protected]This stew is a great way to use up leftover seafood. I had some shrimp, mussels, and calamari that I needed to use up, and this stew was the perfect solution. It turned out delicious!
Rn Rj
[email protected]I made this stew for my family and they loved it! The seafood was cooked perfectly and the broth was so flavorful. We will definitely be making this again.
Razaul Khn
[email protected]This stew is a seafood lover's dream! The combination of shrimp, mussels, and calamari is cooked to perfection in a flavorful broth. I highly recommend this recipe.
Elaine Salstrom
[email protected]I love this recipe! The seafood is always cooked perfectly and the broth is so flavorful. I always serve this with a side of crusty bread to soak up all the deliciousness.
so jdhs
[email protected]This stew was easy to make and turned out delicious. The seafood was cooked perfectly and the broth was flavorful. I would definitely make this again.
MD Rahat Ahmed
[email protected]I followed the recipe exactly and the stew turned out great! The flavors were well-balanced and the seafood was cooked perfectly. I would definitely recommend this recipe.
Saravana Saravana
[email protected]This dish was absolutely delicious! The seafood was cooked perfectly and the broth was so flavorful. I will definitely be making this again.
inez Miner
[email protected]I made this stew for a dinner party and it was a huge hit! Everyone loved the combination of seafood and the flavorful broth. I would highly recommend this recipe to anyone who loves seafood.
Nadin Boldizsar
[email protected]This Venetian seafood stew is a fantastic dish! The flavors are incredible, and the seafood is cooked to perfection. I especially loved the addition of the white wine and saffron, which really brightened up the dish. I will definitely be making this