Beach Lover’s Fish Pot
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.
Makes4 to 6 servings.
Total Timeunder 30 minutes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, lactose-free, low calorie, low carb, peanut free, soy free, tree nut free
Taste and Texturelight, winey
Type of Dishfish soup
- 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
- Rémoulade Sauce
- Sesame-Cilantro Sauce
- and/or Tomato Cocktail Sauce
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.
Omit shellfish and substitute fishballs or shrimp balls.
2005 Lou Seibert Pappas