This version of classic fisherman's stew comes from Mitch's Seafood in Point Loma, San Dieog. You can really use any seafood that you like for this dish.  Crab legs, lobster, octopus, or scallops are all excellent additions or substitutions.

May 07, 2018

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced celery
  • 1 cup diced leeks
  • 1 cup diced onions
  • 5 cloves garlic, minced
  • 2 cups diced red potatoes
  • 4 cups dry white wine
  • 2 tablespoons Old Bay seasoning
  • 2 bay leaves
  • 2 28-ounce cans whole tomatoes, lightly crushed
  • to taste Tabasco or other hot sauce
  • 12 clams
  • 8 ounces fresh, boneless fish, cut into 1-inch cubes
  • 12 mussels, cleaned and debearded
  • 12 large prawns, peeled and deveined
  • 8 ounces calamari bodies and tentacles, slice bodies into 1 ½-inch rings
  • for serving Chopped Italian parsley, lemon wedges, and crusty bread

Instructions

Saute celery, leeks, onion, garlic, and potatoes in olive oil over medium-high heat until translucent, about 5 minutes.

Add white wine, Old Bay, and bay leaves; bring to boil and reduce heat to medium low, simmering until wine is reduced by about ⅓, for about 15-20 minutes.

Add tomatoes and simmer until vegetables are tender. Season with Tabasco to taste.

Add clams and fish and simmer gently for about 3 minutes.

Add mussels, prawns, and calamari; cover and gently simmer until mussels and clams are open.  (The mussels and clams should open pretty quickly, so be careful not to overcook the fish, as you are just trying to lightly steam it at this point.)

Ladle stew into 4 bowls, making sure to distribute the seafood evenly.

Sprinkle with parsley and serve with crusty bread and lemon wedges.

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Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced celery
  • 1 cup diced leeks
  • 1 cup diced onions
  • 5 cloves garlic, minced
  • 2 cups diced red potatoes
  • 4 cups dry white wine
  • 2 tablespoons Old Bay seasoning
  • 2 bay leaves
  • 2 28-ounce cans whole tomatoes, lightly crushed
  • to taste Tabasco or other hot sauce
  • 12 clams
  • 8 ounces fresh, boneless fish, cut into 1-inch cubes
  • 12 mussels, cleaned and debearded
  • 12 large prawns, peeled and deveined
  • 8 ounces calamari bodies and tentacles, slice bodies into 1 ½-inch rings
  • for serving Chopped Italian parsley, lemon wedges, and crusty bread
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