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8
ounces skinless cusk (ocean catfish) or cod fillets, cut into 3/4-inch pieces
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8
fresh or frozen clams in shells
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6
quarts water
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9
tablespoons salt
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2
medium potatoes, coarsely chopped (about 2 cups)
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1
12 ounce can whole kernel corn with sweet peppers, drained
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1
14 1/2 ounce can stewed tomatoes
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1/2
cup chicken or vegetable broth
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1 1/2
teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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1/4
teaspoon garlic powder
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1/8
teaspoon pepper
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1
tablespoon snipped fresh parsley or thyme
1. Thaw fish and clams, if frozen. Rinse fish. Cut fish into 1-inch pieces. Set fish aside.
2. In a large bowl combine 2 quarts of the water and 3 tablespoons of the salt; add clams. Let clams soak for 15 minutes; drain and rinse. Discard the soaking water. Repeat soaking, draining, and rinsing clams two more times with the remaining water and salt.
3. For stew, in a large saucepan or Dutch oven combine potatoes, corn, undrained tomatoes, chicken or vegetable broth, thyme, garlic powder, and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes.
4. Add fish and clams. Cover and cook for 4 to 5 minutes or until fish flakes easily with a fork and clams open. Spoon into bowls. Sprinkle with fresh parsley or thyme. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 231,
- Protein (gm) 19,
- Carbohydrate (gm) 38,
- Fat, total (gm) 2,
- Cholesterol (mg) 37,
- Sodium (mg) 846,
- Percent Daily Values are based on a 2,000 calorie diet
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