Wayne Gisslen

Fisherman's Stew

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Preparation info
  • Portions:

    10

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2 lb

Method

  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.<

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