Fisherman's Stew

  • Active Time 30m
  • Total Time 2h 20m

Serves 6


  • For the Fish Stock:
    3 1/2 pounds fish carcasses from red snapper or cod
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped leek, greens parts only
  • 1 sprig fresh thyme
  • 5 sprigs fresh parsley
  • 1 teaspoon whole black peppercorns
  • 16 cups cold water
  • 2 tablespoons extra virgin olive oil
  • 3 plum tomatoes, chopped
  • 1 cup diced celery root
  • 1 cup wild mushrooms, such as woodland, hedge hog, chanterelle, cut into bite size pieces
  • 1 cup diced new potatoes
  • 2 cloves garlic, minced
  • 1/4 cup diced shallot
  • 1 1/2 cups dry white wine, such as Sauvignon Blanc
  • Sea salt and freshly ground black pepper
  • For the Stew:
  • 2 tablespoons extra virgin olive oil
  • 6 fresh mussels
  • 6 fresh butter clams or other small clams
  • 6 fresh oysters, shucked
  • 6 fresh cultured scallops
  • 6 fresh cleaned baby squid
  • 3 to 4 pounds any combination of black fish, wolf fish, monkfish, and skate wing filets
  • 2 sprigs fresh thyme
  • 2 sprigs fresh chervil
  • 1/4 cup fresh parsley leaves
  • Sea salt and freshly ground black pepper
  • 1 loaf of hearty bread


To make the fish stock: In a large stockpot over medium heat, gently bring the fish carcasses, carrot, celery, leek, thyme, parsley, peppercorns and water to boil. Once it begins to boil, cook for exactly 20 minutes. (Overcooking the carcasses can make the stock bitter.) Take the pot off the heat and carefully remove the solids and discard. Strain the stock through cheesecloth into a large bowl.

To finish the stock: Clean the stockpot and return to the stove. In the pot over high heat, heat the oil. Add the tomatoes, celery root, mushrooms, potatoes, garlic, and shallot. Sauté until the vegetables begin to brown, about 5 minutes. Pour in the wine and strained fish stock and bring to a boil. Reduce the heat to medium low and reduce the liquid to about 12 cups. This should take about 1 hour. Season the stock to taste with the salt and pepper and keep hot.

Preheat the oven to 325 degrees F. Preheat a 20-cup capacity cazuela or other equivalent sized earthenware pot with a lid, in the oven for 5 minutes. Pour the olive oil into the cazuela and swirl it around to coat the bottom. Arrange all of the seafood in the cazuela. Top with the thyme, chervil, and parsley and season with the sea salt and black pepper. Ladle the hot broth over the fish, cover with the lid and place into the oven.

Cook the fish stew for 30 to 45 minutes, until the seafood is cooked through, the shellfish has opened, and the broth is simmering.

Carefully remove the cazuela from the oven and serve with hearty bread.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6251

nutrition information per serving

688 calories; 19g total fat; 169mg cholesterol; 759mg sodium; 59g carbohydrates; 7g fiber; 62g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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