Thick Stew of Mussels, Crabs, and 3 kinds of Fish

Thick Stew of Mussels, Crabs, and 3 Kinds of Fish Recipe

Preparation time: 20 minutes | Cooking time: 1 hour and 20 minutes | Servings: 4

Introduction

This Thick Stew of Mussels, Crabs, and 3 kinds of Fish is a hearty and flavorful dish that is perfect for a cozy night in. Packed with seafood and creamy goodness, this stew is sure to warm you up from the inside out.

History

This recipe is inspired by traditional seafood stews that have been enjoyed for centuries in coastal regions around the world. The combination of mussels, crabs, and various types of fish creates a rich and satisfying dish that is perfect for seafood lovers.

Ingredients

1.5 oz (43 g) of salt pork or thick cut bacon, diced
1 lb (454 g) of potatoes (about 2 medium), chopped into 0.5" cubes
1 yellow onion, finely diced
1.5 lb (680 g) of fish (we used salmon, haddock, and cod), about 2 fish or 4 fillets, cut into 1" chunks
2 cups of water
1 cup of heavy cream
12 oz (340 g) can of evaporated milk
2 tsp of salt
1 tsp of pepper
approximately 0.5-1 cup of crab meat (imitation is fine)
around a dozen mussels (precooked are fine)

How to prepare

Place 1 fillet of fish in a pot with 2 cups of cold water. Bring to a boil and cook for approximately 10 minutes.
While the fish is cooking, fry the salt pork (or bacon) over medium heat. Once it starts to turn crispy and brown, add the diced potato and cook for 5 minutes over medium-high heat, stirring frequently.
Once the fish broth is done, add it along with the cooked fish to the potato mixture. Spread the remaining cubed fish on top. Let it simmer for about 10 minutes on medium-high heat.
If your pan is not large enough to hold an additional 3 cups of liquid, transfer everything to a larger pot. Add heavy cream, evaporated milk, salt, pepper, crab meat, and whole mussels (still in the shell) to the pot. Bring to just under a boil, then reduce to medium-low heat. Cover the pot and simmer the stew for approximately an hour.
To serve the stew, ladle it into bowls and garnish with additional pepper. For a complete meal, serve the stew with crusty fresh bread, butter, honey, mead, and cider, inspired by the original components from the Song of Ice and Fire book series.

Variations

Add in additional seafood like shrimp or scallops for a more diverse flavor profile.
Swap out the potatoes for sweet potatoes or butternut squash for a different twist on this stew.
Add in some fresh herbs like parsley or dill for a burst of freshness.

Cooking Tips & Tricks

Be sure to use fresh seafood for the best flavor. If fresh seafood is not available, frozen seafood can be used as a substitute.

- Cooking the fish broth separately helps to infuse the stew with a rich seafood flavor.

- Simmering the stew slowly allows the flavors to meld together and creates a deliciously creamy texture.

Serving Suggestions

Serve this stew with crusty bread and a side salad for a complete and satisfying meal. A glass of white wine or a cold beer pairs perfectly with this seafood dish.

Cooking Techniques

Be sure to simmer the stew slowly to allow the flavors to meld together and create a rich and creamy texture.

- Cooking the fish broth separately helps to infuse the stew with a deep seafood flavor.

- Stir the stew occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use any combination of seafood that you prefer, such as clams, lobster, or white fish.

- Substitute the heavy cream with coconut milk for a dairy-free alternative.

- Swap out the bacon for pancetta or chorizo for a different flavor profile.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the stew with fresh herbs like parsley or chives for a pop of color and freshness. Serve it in a rustic bowl with a slice of crusty bread on the side for a cozy and inviting presentation.

Pairing Recommendations

This stew pairs well with a crisp white wine like Sauvignon Blanc or a light lager beer. A side salad with a tangy vinaigrette dressing complements the rich and creamy flavors of the stew.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a pot on the stove over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Each serving of this stew contains approximately 400 calories, making it a hearty and satisfying meal.

Carbohydrates

This stew is relatively low in carbohydrates, with most of the carbs coming from the potatoes and evaporated milk. Each serving contains approximately 25 grams of carbohydrates.

Fats

The creamy base of this stew adds a good amount of fats to the dish. Each serving contains approximately 20 grams of fat, with the majority coming from the heavy cream and bacon.

Proteins

Seafood is a great source of protein, and this stew is no exception. Each serving contains approximately 30 grams of protein, making it a satisfying and filling meal.

Vitamins and minerals

Seafood is rich in vitamins and minerals, including vitamin D, omega-3 fatty acids, and various minerals like iron and zinc. This stew is a great way to get a healthy dose of these essential nutrients.

Alergens

This stew contains seafood, dairy, and bacon, which may be allergens for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Overall, this Thick Stew of Mussels, Crabs, and 3 kinds of Fish is a nutritious and delicious meal that is perfect for seafood lovers. With a good balance of carbs, fats, proteins, and essential vitamins and minerals, this stew is a great option for a cozy night in.

Summary

This Thick Stew of Mussels, Crabs, and 3 kinds of Fish is a delicious and satisfying dish that is perfect for seafood lovers. Packed with a variety of seafood and creamy goodness, this stew is sure to warm you up on a cold night. Enjoy it with a glass of wine and some crusty bread for a complete and comforting meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Thick Stew of Mussels, Crabs, and 3 kinds of Fish. It was a warm summer day and I was visiting my dear friend Evelyn at her beach house. Evelyn was known for her incredible seafood dishes, and I had always admired her culinary skills.

As soon as I walked into her kitchen, I was greeted by the most incredible aroma. Evelyn was busy at the stove, stirring a large pot filled with an assortment of seafood. Mussels, crabs, and three different types of fish were simmering in a rich broth, and my mouth watered at the sight.

"Welcome, my dear!" Evelyn exclaimed, giving me a warm hug. "I'm just finishing up this stew. Would you like to stay for dinner?"

I eagerly accepted her invitation and settled in at the kitchen table. As Evelyn plated the stew and served it with crusty bread, I couldn't wait to take my first bite. The flavors were out of this world – the sweetness of the mussels, the brininess of the crabs, and the delicate taste of the fish all combined in a symphony of taste.

I couldn't help but ask Evelyn for the recipe. She smiled knowingly and handed me a worn, stained piece of paper. "Here you go, darling. This recipe has been passed down in my family for generations. It's a labor of love, but so worth it in the end."

I carefully copied down the recipe, making sure to note all of Evelyn's special tips and tricks. As I left her beach house that evening, I couldn't wait to try my hand at making the Thick Stew of Mussels, Crabs, and 3 kinds of Fish myself.

Over the years, I perfected the recipe, tweaking it here and there to suit my own tastes. I added a splash of white wine for extra flavor, a touch of saffron for a hint of luxury, and a squeeze of lemon for brightness. Each time I made the stew, it reminded me of that first magical meal at Evelyn's beach house.

As I continued to make the stew for family and friends, it became a cherished dish in my own repertoire. I shared the recipe with anyone who asked, passing on Evelyn's culinary legacy to a new generation of cooks.

One day, I had the pleasure of teaching my granddaughter, Lily, how to make the Thick Stew of Mussels, Crabs, and 3 kinds of Fish. She had always shown an interest in cooking, and I was thrilled to pass on this particular recipe to her.

Together, we gathered the freshest seafood we could find – mussels from the local fish market, crabs from a nearby dock, and three different types of fish from the local seafood shop. Lily watched attentively as I prepared the stew, following each step with precision.

As the stew simmered on the stove, filling the kitchen with its mouthwatering scent, Lily couldn't contain her excitement. "I can't wait to try it, Grandma!" she exclaimed.

When the stew was finally ready, we sat down at the table to enjoy our creation. Lily took her first bite and her eyes widened in delight. "This is amazing, Grandma! I can't believe I helped make this."

I smiled proudly at her. "You did a wonderful job, Lily. I have no doubt that you'll continue to make this stew for years to come."

And so, the tradition of making the Thick Stew of Mussels, Crabs, and 3 kinds of Fish was passed down yet again, from one generation to the next. As I watched Lily savoring each mouthful, I knew that Evelyn's recipe would continue to live on, bringing joy and deliciousness to many more meals to come.