Seafood stew with potatoes

    1 hour 10 min

    This dish is one for the seafood lovers! Potatoes are layered with clams, mussels and prawns, then simmered in chicken stock, dry vermouth and butter. Enjoy with fresh crusty bread.

    23 people made this

    Serves: 4 

    • 8 medium red potatoes, scrubbed
    • 450g clams in shell, scrubbed
    • 450g mussels, cleaned and debearded
    • 225g unpeeled large prawns
    • 1.5 litres chicken stock
    • 4 tablespoons dry vermouth
    • 175g butter, divided
    • 1 long baguette to serve

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Place potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels and then the prawns.
    2. Pour in the vermouth and enough chicken stock to fill the pot halfway. You may not need all of the stock, depending on the size of your pot.
    3. Cut half of the butter into cubes and place on top of the seafood. Cover with a lid and seal tightly with foil.
    4. Bring to the boil, then simmer over medium-low heat for 45 minutes. Remove from the heat and carefully remove the foil and lid.

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    Reviews in English (28)


    Im Maine we do this with clams lobster potaotes and corn and use white wine or beer in place of the vermouth doesnt get any better than this....  -  30 Aug 2007  (Review from Allrecipes US | Canada)


    This was delicious and my guests loved it. Only one commentarboil the potatoes and cut the cooking time in half.It will keep the mussels from shriveling up.  -  17 Jul 2008  (Review from Allrecipes US | Canada)


    Very good base recipe -- I doubled the recipe and used a 12 qt. stock pot to cook it in. I was a little concerned that the broth might need a little something more so I added a bottle of clam juice, a half of a lemon, cut in chunks, and about 5 whole, peeled cloves of garlic. Also used baby Yukon gold potatoes which were fabulous.  -  22 Jul 2007  (Review from Allrecipes US | Canada)