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Cape Ann Seafood Stew

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Active Time:  15 Minutes
Total Time:  8 Hours 15 Minutes
  Serves 4
This stew was inspired by some wonderful seafood soups and stews I've eaten in the Cape Ann region of Massachusetts, where Gloucester - the oldest fishing port in the country - is located. If there's time, bring fish and mussels to room temperature before adding to avoid bringing down the temperature of the stew and prolonging the cooking.
1 small bunch fresh kale (4 cups chopped and tightly packed)
2 tablespoons olive oil
1 onion, halved, thinly sliced
1 green bell pepper, seeded, thinly sliced
8 ounces mushrooms, sliced
3 garlic cloves, minced
1 bay leaf
1 28-ounce can whole tomatoes
1 teaspoon salt
1 1/2 teaspoons dried basil
3/4 cup dry white wine
1 8-ounce bottle clam juice
1/2 cup water

2 tablespoons tomato paste
3 tablespoons chopped fresh Italian parsley
1/2 pound mussels, scrubbed, debearded
1 1/4 pounds haddock or cod fillets, cut into 2-inch chunks
Cape Ann Seafood Stew Recipe at
Strip kale leaves from stems; discard stems. Place leaves in pot of water and agitate well to remove grit. Chop well; set aside.

Pour oil into 4 1/2 - to 6-quart slow cooker. In the following order, layer onion, kale, pepper, mushrooms, garlic and bay leaves in cooker. Working over slow cooker, break tomatoes up with your hands and add them to the slow cooker. Add tomato juice from can, salt, basil, wine and clam juice. Cover and cook on low setting for about 8 to 9 hours or high setting for about 5 hours.

Spoon a little of the broth into a small bowl. Stir in tomato paste then stir back into stew. Season to taste with salt and pepper. Add parsley and mussels, pushing mussels down toward the bottom with a wooden spoon. Add haddock and bury slightly in broth. Turn to high setting and cook about 1 hour longer, gently stirring fish about midway. Discard any unopened mussels when serving.

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 405
Fat. Total: 10g
Fiber: 6g
Carbohydrates, Total: 32g
Sodium: 1555mg
% Cal. from Fat: 22%
Cholesterol: 97mg
Protein: 43g
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