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Seafood Stew

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Servings: 4 servings


  • 5 tablespoons (75 ml) extra virgin olive oil
  • 12 mussels
  • 1 pound (500 g) cockles, manila clams, or littleneck clams
  • 4 cups (1 to 1.25 L) fish stock
  • Bulb fresh fennel sliced
  • 4 carrots peeled
  • 1 cup (250 ml) dry white wine
  • 1 pound (500 g) jumbo shrimp (prawns), shelled
  • 12 ounces (375 g) salmon fillet, in 3-inch (7.5 cm) chunks
  • 1 bunch scallions spring onions, trimmed to 3-inch (7.5 cm) lengths
  • Salt and freshly ground white pepper to taste
  • 4 cups (1 kg) cooked barlotti (cranberry) beans


  • Heat 2 tablespoons (30 ml) of the oil in a heavy 4- to 5-quart (4- to 5-L) saucepan or shallow casserole. 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 pan with a slotted spoon, place in a bowl, and cover. Add 4 cups (1 L) of the fish stock and the fennel, carrots, and wine to the saucepan and bring to a simmer, add the shrimp. Cook about a minute, until the shrimp turn pink, then remove them with a slotted spoon. Place in a dish and cover.
  • Add the Salmon and bass to the pan, cook about 2 minutes, turn the pieces of fish, then return the shrimp, mussels and cockles to the pan.
  • Add the scallions and season the stock with salt and pepper.
  • Add the beans, bring to a simmer, and, if necessary, add the additional stock.
  • Stir in the remaining olive oil and serve in shallow bowls.