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Cooking with Chef Hermann: Fisherman’s Seafood Stew

Fisherman’s Seafood Stew


  • 6 – One inch Ciabatta bread slices, toasted
  • ¼ C Olive oil
  • 5 garlic cloves, minced
  • 1 C onion, finely chopped
  • ½ C Dry White Wine
  • 1 32 oz Jar Tomato Sauce
  • 2 TB white wine vinegar
  • 1 lb mussels, scrubbed
  • 12 littleneck clams, scrubbed
  • 12 oz cod fillet, cut into 2 inch pieces
  • 12 oz snapper fillet, cut into 2 inch pieces
  • 10 oz raw shrimp, peeled and deveined
  • 2 tsp slat
  • 6 oz squid bodies, cut into ½ inch rings
  • 3 TB Parsley


In heavy Dutch oven, heat oil.  Add onion and garlic, cook until tender.  Add wine and reduce by half.  Add tomato sauce and vinegar, bring to a simmer.  Add the mussels and clams and cook until they open, about 6 minutes. (Clams will take a bit longer).  Remove with a slotted spoon discarding any unopened mussels or clams.  Add the shrimp, squid and fish to the pot, cook until tender about 3 minutes.  Add the mussels and clams back in to warm them through. Serve with a drizzle of olive oil and the ciabatta toasts.