Dock Street Seafood Stew
Oysters, mussels, bass and salmon are cooked in caraway-infused beer broth in this rich seafood stew.
From EatingWell: October 1998
Yield: 6 servings
Active Time: 45 minutes
Total Time: 45 minutes
- 8 ounces green beans, trimmed and cut on the diagonal into 2-inch lengths
- 1 12-ounce bottle pilsner, such as Budweiser
- 1/4 teaspoon caraway seeds, lightly crushed
- 12 oysters in shells, scrubbed
- 12 ounces mussels, debearded and scrubbed
- 1 12-ounce sea bass, striped bass or halibut fillet, skinned and cut into 6 pieces
- 1 12-ounce salmon fillet, skinned and cut into 6 pieces
- Salt & freshly ground pepper, to taste
- 2 teaspoons butter
- 1 teaspoon all-purpose flour
- 2 tablespoons chopped fresh parsley
- Cook green beans in a medium saucepan of boiling salted water until al dente, 4 to 5 minutes. Drain and refresh in cold water.
- Combine beer and caraway seeds in a deep pot or Dutch oven. Add oysters, cover and bring to a boil over medium-high heat. Cook until shells open, 6 to 8 minutes. Transfer the oysters to a large serving bowl with a slotted spoon. Cover with foil to keep warm.
- Add mussels to the pot, cover and cook until shells open, 3 to 5 minutes. (Discard any that do not open.) Transfer the mussels to bowl with the oysters. Remove top shells from the oysters and discard. Re-cover the bowl.
- Season bass (or halibut) and salmon with salt and pepper. Add to the pot, cover and cook over low heat until the fish is opaque in the center, about 5 minutes. Carefully transfer the fish to the serving bowl with a wide spatula.
- Mash butter and flour in a small bowl until blended. Whisk into the simmering broth until slightly thickened. Season with salt and pepper. Increase heat to medium; add the green beans and heat through. Spoon the sauce and beans over reserved seafood. Sprinkle with parsley and serve immediately.
Nutrition Per serving:
249 calories; 10 g fat (3 g sat, 3 g mono); 80 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 231 mg sodium; 542 mg potassium.
Nutrition Bonus: Selenium (73% daily value), Vitamin C (20% dv), Iron (17% dv), Potassium (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 vegetable, 2 very lean meat, 1 1/2 lean meat