VENETIAN SEAFOOD STEW

Venetian Seafood Stew image

Provided by Molly O'Neill

Time 50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 1/4 pounds cranberry beans (about 4 cups), shelled and washed
8 cups fish stock
2 teaspoons salt
1 fresh bay leaf
5 tablespoons extra-virgin olive oil
12 mussels
1 pound cockles, littleneck clams or Manila clams
1/4 bulb fresh fennel, sliced
4 small carrots
1 cup dry white wine
1 pound jumbo shrimp, shelled and deveined
1 pound filleted salmon, cut into 2-inch chunks
1 pound filleted sea bass or red snapper, cut into 2-inch chunks
6 scallions, trimmed to 3-inch lengths
Salt and freshly ground black pepper to taste

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