Fisherman’s Stew



U.S. Metric Ingredients
2 lb 900 g Fish steaks or fillets (see Note for suggested fish)
10 10 Clams, in shell
20 20 Mussels, in shell (or 10 more clams)
5 5 Lobster tails, small (or 10 large shrimp)
4 fl oz 125 mL Olive oil
8 oz 250 g Onions, sliced
8 oz 250 g Leeks, cut julienne
2 tsp 10 mL Chopped garlic
¼ tsp 1 mL Fennel seed
12 oz 350 g Tomato concassé or drained, chopped canned tomato
2 qt 2 L Fish stock
4 fl oz 100 mL White wine (optional but recommended)
2 2 Bay leaves
2 tbsp 30 mL Chopped parsley
¼ tsp 1 mL Dried thyme
2 tsp 10 mL Salt
¼ tsp 1 mL Pepper
20–30 20–30 French bread slices, dry or toasted



  1. Cut the fish into 3-oz (90-g) serving pieces.
  2. Scrub the clams and mussels well.
  3. Cut the lobster tails in half lengthwise with a heavy chef’s knife. Remove the intestinal vein.
  4. Heat the oil in a heavy saucepot or large straight-sided sauté pan.
  5. Add the onions, leeks, garlic, and fennel seed. Sweat them in the oil for a few minutes.
  6. Add the pieces of fish and the lobster tails (or shrimp). Cover and cook over low heat for a few minutes to begin extracting juice from the fish.
  7. Remove the cover and add the clams and mussels.
  8. Add the tomato, fish stock, wine, bay leaves, parsley, thyme, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer 5–10 minutes, or until the clams and mussels are open.
  9. To serve, place 2 or 3 thin slices of French bread in the bottoms of soup plates. For each portion, place 1 piece of fish, 1 clam, 2 mussels, and ½ lobster tail in each plate. Ladle 8 fl oz (250 mL) broth and vegetables over the fish.

Per serving: Calories, 470; Protein, 32 g; Fat, 26 g (51% cal.); Cholesterol, 90 mg; Carbohydrates, 25 g; Fiber, 2 g; Sodium, 910 mg.