Rating: 3 stars
2 Ratings
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Oysters, mussels, bass and salmon are cooked in caraway-infused beer broth in this rich seafood stew.

Source: EatingWell Magazine, October 1998


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; protein 29.9g; carbohydrates 8.3g; dietary fiber 1.1g; sugars 1.3g; fat 11.7g; saturated fat 3.2g; cholesterol 83.1mg; vitamin a iu 591IU; vitamin c 11.7mg; folate 47.6mcg; calcium 44.4mg; iron 3.5mg; magnesium 57.5mg; potassium 535mg; sodium 246.8mg; thiamin 0.3mg.

1/2 vegetable, 2 lean meat, 1 1/2 lean meat