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Sunday Night Seafood Stew

8 oz Clam juice (1 bottle)
2 c Water
1 ts Dried thyme
1/4 ts Fennel seed, crushed
1 Bay leaf
3/4 lb Skinless lean white fish (halibut, haddock, pollack, red snapper, whiting, bass, flounder, cod)
16 md Shrimp, mussels, or clams, shelled & deveined
1 md Tomato, seeded & chopped
Salt and freshly ground pepper, to taste
Parsley, for garnish (optional), finely chopped


1. In a large saucepan over high heat, combine clam juice, the water, thyme, fennel seeds, and bay leaf. Bring to a boil.

2. Reduce heat, cover, and simmer for 3 minutes.

3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth. Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will open and shrimp will turn pinkish and opaque).

4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish with parsley, if desired.

Microwave Version:

Combine ingredients as directed in step 1, using a 2-quart bowl. Microwave on 70% power 3 minutes. For step 3, after adding fish, shellfish, and tomatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step 4.

Note: If you are using frozen fish, partially defrost them, then cut into chunks -- do not thaw completely. Add to broth before shellfish and simmer 3 to 5 minutes, then add shellfish and tomatoes and continue as directed in step 3.


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