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Fisherman's Stew

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 2 cups
Calories 487 kcal

Equipment

  • 3-quart saucepan

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 1/4 cup chopped yellow onion
  • 1/2 clove garlic, minced
  • 1 cup bottled clam juice can also use fish stock
  • 1/4 cup white cooking wine or Chardonnay
  • 6 each scrubbed littleneck clams can also use mussels
  • 4 ounces cod, cut into bite-sized pieces
  • 1/4 pound small, raw shrimp peeled and deveined
  • 1 each large plum tomato, skinned, deseeded and roughly chopped
  • 2 sprigs fresh thyme can also use 1/2 teaspoon dried thyme
  • 1/2 tsp kosher salt
  • 1/2 cup fresh spinach
  • 1/4 cup fresh arugula

Instructions
 

  • Heat a 3-quart saucepan over medium heat for 1 minute. Drizzle in oil and heat until it shimmers, about 1 minute. Add onion and garlic, saute until translucent, about 2 minutes.
  • Stir in clam juice and wine. Bring to a boil over medium-high heat. Add clams and cod to the pot, and boil over medium-high heat for 1 minute. Reduce heat to medium and continue boiling for 3 minutes or until clams open and the fish is opaque.
  • Add the shrimp, tomatoes, thyme, salt, spinach, and arugula to the pot and simmer over medium heat for an additional 2 to 3 minutes, until greens are gently wilted and shrimp are opaque. If using fresh thyme sprigs, remove from pan.
Keyword seafood, soup, stew