Dock Street Seafood Stew

Dock Street Seafood Stew

1 Review
From: EatingWell Magazine October 1998

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

Ingredients 6 servings

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  • 8 ounces green beans, trimmed and cut on the diagonal into 2-inch lengths
  • 1 12-ounce bottle pilsner, such as Budweiser
  • 1/4 teaspoon caraway seeds, lightly crushed
  • 12 oysters in shells, scrubbed
  • 12 ounces mussels, debearded and scrubbed
  • 1 12-ounce sea bass, striped bass or halibut fillet, skinned and cut into 6 pieces
  • 1 12-ounce salmon fillet, skinned and cut into 6 pieces
  • Salt & freshly ground pepper, to taste
  • 2 teaspoons butter
  • 1 teaspoon all-purpose flour
  • 2 tablespoons chopped fresh parsley


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  1. Cook green beans in a medium saucepan of boiling salted water until al dente, 4 to 5 minutes. Drain and refresh in cold water.
  2. 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.
  3. 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.
  4. 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.
  5. 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 information

  • Per serving: 280 calories; 12 g fat(3 g sat); 1 g fiber; 8 g carbohydrates; 30 g protein; 48 mcg folate; 83 mg cholesterol; 1 g sugars; 0 g added sugars; 591 IU vitamin A; 12 mg vitamin C; 44 mg calcium; 3 mg iron; 247 mg sodium; 535 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 vegetable, 2 lean meat, 1 1/2 lean meat

Reviews 1

January 29, 2014
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By: linda.moore
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