Cold Rainy Day Friday Food – Clam and Red Snapper Stew

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It’s cold and nasty today – the kind of cold that makes your bones hurt, so I’m going to make my favorite fish stew tonight with some nice garlic bread and a glass of wine.

When you make this, make sure that the shell fish you buy is still alive, so go to a reputable fishmonger to get your shellfish. The shellfish should be on ice, and you can ask the fishmonger to put in some ice when the fish is bagged up, especially if you live far away.

Here’s my recipe:

Recipe: Fish Stew


  • 1/2 lb mussels (fresh)
  • 1/2 lb clams (fresh)
  • 1/2 lb red snapper fillet
  • 1 can chopped clams
  • 1 bottle clam juice
  • 3 medium red potatoes, diced in to large dice
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 glass white wine


  1. Cut the snapper into bite size pieces. Sauté the onion in olive oil until it is translucent, then add the potatoes, clams in the can, clam juice, tomato and wine. Cook until the potato is tender to the fork, then add the snapper. Cook until the snapper flakes, then add the mussels and clams. Cover and cook for about two minutes, or until the shells have opened. Discard any that did not open as they were dead. Serve with the rest of the wine.

Quick notes

This stew is wonderful with some thick, crusty French bread to sop up all the juices.


Clams and mussels that are already cooked just will not do. Go to your local fishmonger if your local market does not have fresh shell fish.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Pescatarian

Number of servings (yield): 4

Culinary tradition: French

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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3 Responses to Cold Rainy Day Friday Food – Clam and Red Snapper Stew

  1. Pingback: Антон Павлович

  2. Bernice says:

    I found this article useful in a paper I am writing at university. Hopefully, I get an A+ now!


    Bernice Franklin

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