Oysters, mussels, bass and salmon are cooked in caraway-infused beer broth in this rich seafood stew.

Olivier De Saint Martin
Source: EatingWell Magazine, October 1998
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; protein 29.9g 60% DV; carbohydrates 8.3g 3% DV; dietary fiber 1.1g 5% DV; sugars 1.3g; fat 11.7g 18% DV; saturated fat 3.2g 16% DV; cholesterol 83.1mg 28% DV; vitamin a iu 591IU 12% DV; vitamin c 11.7mg 20% DV; folate 47.6mcg 12% DV; calcium 44.4mg 4% DV; iron 3.5mg 19% DV; magnesium 57.5mg 21% DV; potassium 535mg 15% DV; sodium 246.8mg 10% DV; thiamin 0.3mg 27% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/29/2014
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