Fresh Seafood Stew with fresh clams and muscles is great on a cold day. Serve it with warm crusty French bread and a glass of white wine. This would be great for dinner, lunch or even an appetizer.
A very long time ago, when I was roommates with Chef John Farion, we took it upon ourselves to help a young lady in the neighborhood who had fallen on hard times. She was a victim of domestic violence and had no one and nowhere to turn to. We helped her get a job and a new home far from where her abuser could find her. I made this dish for her one night, and she really liked it. John was working at the restaurant and managed to have the rest of it for breakfast. I called the stew Fish Stew Rosemary in her honor. It’s been a very long time since I’ve seen her, and I hope she is doing well. Perhaps she might find this post and remember her time with us.
What to Buy for Fresh Seafood Stew
When you make this, make sure that the shellfish you buy is still alive, so go to a reputable fishmonger to get your shellfish. If you live far away from the store or have a lot of stops to make on the way home, ask the fishmonger to put your fish in a bag of ice. When you get home, leave the seafood in the bag of ice until you are ready to cook.
When you are choosing wine, it should be a dry white wine. I think that Lindeman’s is a great choice.
I like using red snapper for this because it’s not too delicate and it’s not an oily fish. You can use your own favorite fish. You could also add other seafood, shrimp, crab, even lobster. Feel free to add more vegetables – the more the merrier. If you like it spicy, offer a bottle of Tabasco when you serve it.
Here’s my recipe for Fresh Seafood Stew:
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- ½ lb mussels, fresh
- ½ lb clams, fresh
- ½ lb red snapper fillet
- 1 can chopped clams
- 1 bottle clam juice
- 3 medium red potatoes, diced into large dice
- 1 onion, chopped
- 1 tomato, chopped
- 1 glass white wine
- Cut the snapper into bite-size pieces.
- Sauté the onion in olive oil until it is translucent.
- 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 bottle of wine.