← Back to Search Results
 Beach Lover’s Fish Pot

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a neat idea for a beach supper set in an informal atmosphere or on an outdoor picnic table. If red snapper is not available, simply ask your fishmonger for the freshest catch of the day. For a richer broth, replace 2 cups of the water with bottled clam juice. In the summertime, you might enjoy sliced heirloom tomatoes and corn on the cob on the side.

Yield: Makes 4 to 6 servings.

Ingredients

  • Sea salt
  • 16 medium raw shrimp, peeled and deveined
  • 1 pound boneless, skinless red snapper or rockfish fillets, cut into 1-inch pieces
  • 16 mussels or clams in their shells, rinsed under cold water
  • Lemon wedges for garnish
  • 4 cups water
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 tablespoons minced fresh cilantro

Suggested sauces:

Directions

Lightly salt the shrimp and red snapper and arrange on a platter at the table with the mussels and lemon wedges. In a fondue pot, bring the water, wine, and cilantro to a boil, then reduce the heat to a gentle simmer. Season with salt to taste. Provide each diner with a soup bowl.

Add the mussels, a few pieces at a time. Cook about 4 minutes. Add the shrimp and red snapper, a few pieces at a time, without crowding the broth, and cook until just opaque and the mussels open, about 2 minutes. Discard any mussels that don’t open.

Diners transfer portions to their individual bowls and add a spoonful of one of the sauces and a squeeze of lemon.

Variation:

Omit shellfish and substitute fishballs or shrimp balls.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6, includes 1/4 teaspoon of added salt, but does not include Aioli,
Rémoulade Sauce, Sesame-Cilantro Sauce
or Tomato Cocktail Sauce. For nutritional information on Aioli,
Rémoulade Sauce, Sesame-Cilantro Sauce
or Tomato Cocktail Sauce, please follow the links above.

158kcal (8%)
34mg (3%)
4mg (6%)
50mcg RAE (2%)
387mg
54mg
22g
0g
0g
3g
96mg (32%)
296mg (12%)
1g (3%)
3g (5%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
west-coast-cooking West Coast Cooking
by Greg Atkinson
spice Spice
by Ana Sortun
the-provence-cookbook The Provence Cookbook
by Patricia Wells
mom-a-licious Mom-a-Licious
by Domenica Catelli
american-masala American Masala
by Suvir Saran
living-raw-food Living Raw Food
by Sarma Melngailis
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?