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Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupextra-virgin olive oil, plus more for serving1mediumyellow or red onion, finely diced⅓cupfinely diced celery⅓cupfinely chopped flat-leaf parsley, plus more for serving4clovesgarlic, lightly crushed, divided½teaspooncrushed red pepper¾cupdry white wine3sprigsfresh oregano3fresh bay leaves2 1/2 cups clam juice or seafood stock, divided2cupspetite diced or crushed canned tomatoes2poundslittleneck clams, scrubbed1poundmussels, scrubbed1poundcleaned squid tubes or tentacles, tubes cut into rings1poundmeaty white fish, such as cod, monkfish, rockfish, snapper or a combination, cut into 2-inch pieces2tablespoonslemon juice8diagonal slices whole-grain baguette (1/2 inch thick), plus more for serving
Cook Mode(Keep screen awake)
Ingredients
¼cupextra-virgin olive oil, plus more for serving
1mediumyellow or red onion, finely diced
⅓cupfinely diced celery
⅓cupfinely chopped flat-leaf parsley, plus more for serving
4clovesgarlic, lightly crushed, divided
½teaspooncrushed red pepper
¾cupdry white wine
3sprigsfresh oregano
3fresh bay leaves
2 1/2 cups clam juice or seafood stock, divided
2cupspetite diced or crushed canned tomatoes
2poundslittleneck clams, scrubbed
1poundmussels, scrubbed
1poundcleaned squid tubes or tentacles, tubes cut into rings
1poundmeaty white fish, such as cod, monkfish, rockfish, snapper or a combination, cut into 2-inch pieces
2tablespoonslemon juice
8diagonal slices whole-grain baguette (1/2 inch thick), plus more for serving
DirectionsCook oil, onion, celery, parsley, 3 cloves garlic and crushed red pepper in a large pot over medium-low heat, stirring occasionally, until the vegetables are very tender, about 15 minutes.Increase heat to medium-high and add wine; cook for 1 minute. Add oregano and bay leaves; cook for 30 seconds. Add 2 cups clam juice (or stock) and tomatoes and bring to a boil over high heat. Reduce heat to a simmer and cook until slightly thickened, 20 to 25 minutes.Add clams and mussels; cover and cook 5 minutes. Add squid, fish and the remaining 1/2 cup clam juice (or stock). Cover and cook until the fish is just cooked through, 8 to 12 minutes. Remove from heat and gently stir in lemon juice.Meanwhile, preheat broiler to high.Place bread on a rimmed baking sheet and broil until lightly browned, 1 to 2 minutes. Immediately rub with the remaining garlic clove.Place one slice of bread in each of 8 shallow bowls and top with the stew. Serve with more oil, parsley and bread, if desired.Originally appeared: EatingWell Magazine, November/December 2018
Directions
Cook oil, onion, celery, parsley, 3 cloves garlic and crushed red pepper in a large pot over medium-low heat, stirring occasionally, until the vegetables are very tender, about 15 minutes.Increase heat to medium-high and add wine; cook for 1 minute. Add oregano and bay leaves; cook for 30 seconds. Add 2 cups clam juice (or stock) and tomatoes and bring to a boil over high heat. Reduce heat to a simmer and cook until slightly thickened, 20 to 25 minutes.Add clams and mussels; cover and cook 5 minutes. Add squid, fish and the remaining 1/2 cup clam juice (or stock). Cover and cook until the fish is just cooked through, 8 to 12 minutes. Remove from heat and gently stir in lemon juice.Meanwhile, preheat broiler to high.Place bread on a rimmed baking sheet and broil until lightly browned, 1 to 2 minutes. Immediately rub with the remaining garlic clove.Place one slice of bread in each of 8 shallow bowls and top with the stew. Serve with more oil, parsley and bread, if desired.
Cook oil, onion, celery, parsley, 3 cloves garlic and crushed red pepper in a large pot over medium-low heat, stirring occasionally, until the vegetables are very tender, about 15 minutes.
Increase heat to medium-high and add wine; cook for 1 minute. Add oregano and bay leaves; cook for 30 seconds. Add 2 cups clam juice (or stock) and tomatoes and bring to a boil over high heat. Reduce heat to a simmer and cook until slightly thickened, 20 to 25 minutes.
Add clams and mussels; cover and cook 5 minutes. Add squid, fish and the remaining 1/2 cup clam juice (or stock). Cover and cook until the fish is just cooked through, 8 to 12 minutes. Remove from heat and gently stir in lemon juice.
Meanwhile, preheat broiler to high.
Place bread on a rimmed baking sheet and broil until lightly browned, 1 to 2 minutes. Immediately rub with the remaining garlic clove.
Place one slice of bread in each of 8 shallow bowls and top with the stew. Serve with more oil, parsley and bread, if desired.
Originally appeared: EatingWell Magazine, November/December 2018
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Nutrition Facts(per serving)334Calories10gFat26gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
