Oysters, mussels, bass and salmon are cooked in caraway-infused beer broth in this rich seafood stew. Source: EatingWell Magazine, October 1998

Olivier De Saint Martin


Ingredient Checklist


Instructions Checklist
  • Cook green beans in a medium saucepan of boiling salted water until al dente, 4 to 5 minutes. Drain and refresh in cold water.

  • Combine beer and caraway seeds in a deep pot or Dutch oven. Add oysters, cover and bring to a boil over medium-high heat. Cook until shells open, 6 to 8 minutes. Transfer the oysters to a large serving bowl with a slotted spoon. Cover with foil to keep warm.

  • Add mussels to the pot, cover and cook until shells open, 3 to 5 minutes. (Discard any that do not open.) Transfer the mussels to bowl with the oysters. Remove top shells from the oysters and discard. Re-cover the bowl.

  • Season bass (or halibut) and salmon with salt and pepper. Add to the pot, cover and cook over low heat until the fish is opaque in the center, about 5 minutes. Carefully transfer the fish to the serving bowl with a wide spatula.

  • Mash butter and flour in a small bowl until blended. Whisk into the simmering broth until slightly thickened. Season with salt and pepper. Increase heat to medium; add the green beans and heat through. Spoon the sauce and beans over reserved seafood. Sprinkle with parsley and serve immediately.

Nutrition Facts

280 calories; 11.7 g total fat; 3.2 g saturated fat; 83 mg cholesterol; 247 mg sodium. 535 mg potassium; 8.3 g carbohydrates; 1.1 g fiber; 1 g sugar; 29.9 g protein; 591 IU vitamin a iu; 12 mg vitamin c; 48 mcg folate; 44 mg calcium; 3 mg iron; 57 mg magnesium;

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Rating: 3 stars
Interesting flavors several tweaks recommended This is quite a good soup. Caraway is an infrequently used but very good spice addition. What can make this more of a hearty soup is to add some potatoes and/or corn. That doesn't add a lot of calories but it does make it more filling. Also I found that salmon was kind of a powerful tasting fish so I did some salmon and some other white fish like catfish or halibut so the salmon did not overpower the flavors. Pros: light caraway is great spice Cons: needed sprucing to make it more robust Read More