Dock Street Seafood Stew

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Dock Street Seafood Stew

Dock Street Seafood Stew

Oysters, mussels, bass and salmon are cooked in caraway-infused beer broth in this rich seafood stew.

Serves 6

Prep Time 45 min

Total Time 45 min.


  • 8 ounces green beans, trimmed and cut on the diagonal into 2-inch lengths
  • 1 12-ounce b pilsner, such as Budweiser
  • 1/4 teaspoon caraway seeds, lightly crushed
  • 12 oysters in shells, scrubbed
  • 12 ounces mussels, debearded and scrubbed
  • 1 12-ounce sea bass, striped bass or halibut fillet, skinned and cut into 6 pieces
  • 1 12-ounce salmon fillet, skinned and cut into 6 pieces
  • Salt & freshly ground pepper, to taste
  • 2 teaspoons butter
  • 1 teaspoon all-purpose flour
  • 2 tablespoon chopped fresh parsley

Cooking Directions

Step 1

Cook green beans in a medium saucepan of boiling salted water until al dente, 4 to 5 minutes. Drain and refresh in cold water.

Step 2

Combine beer and caraway seeds in a deep pot or Dutch oven. Add oysters, cover and bring to a boil over medium-high heat. Cook until shells open, 6 to 8 minutes. Transfer the oysters to a large serving bowl with a slotted spoon. Cover with foil to keep warm.

Step 3

Add mussels to the pot, cover and cook until shells open, 3 to 5 minutes. (Discard any that do not open.) Transfer the mussels to bowl with the oysters. Remove top shells from the oysters and discard. Re-cover the bowl.

Step 4

Season bass (or halibut) and salmon with salt and pepper. Add to the pot, cover and cook over low heat until the fish is opaque in the center, about 5 minutes. Carefully transfer the fish to the serving bowl with a wide spatula.

Step 5

Mash butter and flour in a small bowl until blended. Whisk into the simmering broth until slightly thickened. Season with salt and pepper. Increase heat to medium; add the green beans and heat through. Spoon the sauce and beans over reserved seafood. Sprinkle with parsley and serve immediately.