Mediterranean Fish Stew

Name: Mediterranean Fish Stew
Prep time: 25 min
Cook time: 23 min
Total time: 48 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 teaspoon olive oil; 1 medium fennel bulb (white part only), sliced 1/4 inch thick; 1 cup chopped onions; 2 cloves garlic, minced; 2 cups no-salt-added crushed tomatoes; 1 cup clam juice; 1 cup water; 1 cup canned light coconut milk; 1/2 teaspoon crushed saffron threads; 12 ounces small red potatoes, cut into 1/2 inch cubes; 8 ounces halibut fillets, cut into 2 inch cubes; 8 ounces bay scallops; 8 ounces large shrimp, peeled and deveined; 12 mussels, scrubbed and beards removed; 1/2 teaspoon hot-pepper sauce; Salt to taste; Ground black pepper to taste

Recipe GLPR7102fbdfa6f3f3

Mediterranean

Soup

48 min

209 cal

Servings: 6

Stovetop

SNAP eligible

A fragrant, broth-based seafood stew brimming with halibut, scallops, shrimp, and mussels, enriched with saffron-infused coconut milk and simmered with fennel, tomatoes, and potatoes. This elegant yet comforting dish captures the essence of Mediterranean coastal cooking.

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Ingredients

1 teaspoon olive oil

1 medium fennel bulb (white part only), sliced 1/4 inch thick

1 cup chopped onions

2 cloves garlic, minced

2 cups no-salt-added crushed tomatoes

1 cup clam juice

1 cup water

1 cup canned light coconut milk

1/2 teaspoon crushed saffron threads

12 ounces small red potatoes, cut into 1/2 inch cubes

8 ounces halibut fillets, cut into 2 inch cubes

8 ounces bay scallops

8 ounces large shrimp, peeled and deveined

12 mussels, scrubbed and beards removed

1/2 teaspoon hot-pepper sauce

Salt to taste

Ground black pepper to taste

Directions

Heat the olive oil in a large pot over medium heat. Add the sliced fennel and chopped onions, stirring occasionally until the vegetables are softened and beginning to release their fragrance, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, then add the crushed tomatoes, clam juice, water, and saffron threads. Bring the mixture to a gentle boil.
Add the cubed red potatoes and reduce heat to a simmer. Cook uncovered for 10 minutes until the potatoes are nearly tender.
Pour in the coconut milk and stir well to combine. Return to a gentle simmer.
Add the halibut cubes, bay scallops, and shrimp to the pot. Simmer for 3 to 4 minutes until the fish is opaque and cooked through (fish should reach an internal temperature of 145°F), and the shrimp are pink and firm.
Gently place the cleaned mussels into the stew and continue cooking for 2 to 3 minutes until all mussel shells have opened fully. Discard any mussels that do not open.
Stir in the hot-pepper sauce if desired, and season the stew with salt and black pepper to your taste. Ladle into bowls and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

Saffron forces a special trip to Harris Teeter's international aisle or spice section, adding $8–12 to your ingredient cost and making this a $6–7 per serving dish before the seafood premium. The 48-minute time is honest for browning aromatics and simmering, but you'll need to shop strategically: halibut and scallops are pricey year-round in Charlotte, and fresh mussels may require a second stop at a full-service Fish counter (Food Lion or Harris Teeter). The stew keeps well refrigerated and reheats beautifully, which is a real advantage for weeknight leftovers, but this is solidly a special-occasion dish rather than routine weeknight cooking because of both ingredient sourcing and cost per plate.