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Shellfish Stew With White Beans And Cabbage – Bon Appetit

Shellfish Stew With White Beans and Cabbage - Bon Appetit recipe image
This comforting Mediterranean-style stew combines the sweetness of Savoy cabbage with the rich, briny flavors of fresh shellfish. Scallops, jumbo shrimp, and lobster tail are gently poached in a savory chicken stock infused with garlic, leeks, and herbs. The dish is grounded by hearty cannellini beans and vegetables like carrots, celery, and zucchini, creating a satisfying texture that balances tender seafood with robust vegetables. It&# 226;€™s a perfect weeknight dinner that feels elegant yet homey, bringing together simple ingredients for a flavorful meal that warms the soul. Serve it straight from the pot for a rustic dining experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 12.5
Dietary: Gluten-free
Description
This comforting Mediterranean-style stew combines the sweetness of Savoy cabbage with the rich, briny flavors of fresh shellfish. Scallops, jumbo shrimp, and lobster tail are gently poached in a savory chicken stock infused with garlic, leeks, and herbs. The dish is grounded by hearty cannellini beans and vegetables like carrots, celery, and zucchini, creating a satisfying texture that balances tender seafood with robust vegetables. It&# 226;€™s a perfect weeknight dinner that feels elegant yet homey, bringing together simple ingredients for a flavorful meal that warms the soul. Serve it straight from the pot for a rustic dining experience.
Ingredients
  • 1 md Head savoy cabbage (about
Directions
  1. 1
    Bring a large saucepan of lightly salted water to a boil.
  2. 2
    Add the cored cabbage (with outside leaves left intact) to the boiling water; cover and cook for 3 minutes.
  3. 3
    Using a slotted spoon, transfer the cabbage to a large strainer and drain.
  4. 4
    Rinse the cabbage with cold water and drain well.
  5. 5
    Remove 4 outer leaves from the cabbage and reserve for serving; quarter the remaining cabbage and finely slice enough to use in the stew.
  6. 6
    Heat olive oil in a large pot or Dutch oven over medium heat.
  7. 7
    Add the chopped leek and minced garlic; sauté until softened, about 3-4 minutes.
  8. 8
    Pour in the chicken stock and add the bay leaf; bring to a simmer.
  9. 9
    Add the rinsed cannellini beans, sliced carrot, sliced celery, and chopped zucchini to the pot.
  10. 10
    Simmer the vegetables for 5 minutes until slightly tender.
  11. 11
    Add the halved scallops, peeled shrimp, and sliced lobster tail to the simmering stew.
  12. 12
    Cook gently for 3-5 minutes, just until the shellfish is opaque and cooked through.
  13. 13
    Stir in the prepared sliced cabbage and cook for another 2 minutes to heat through.
  14. 14
    Remove from heat and discard the bay leaf.
  15. 15
    Garnish with chopped fresh Italian parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 12.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 2.9g1%
Dietary Fiber 1.2g5%
Sugars 1.6g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the shellfish from becoming rubbery.

Substitutions: You can substitute chicken stock with vegetable broth for a vegetarian version, though this will change the flavor profile. Other white beans like navy beans work well if cannellini are unavailable.

Variations: Add a splash of white wine or lemon juice at the end for extra brightness. For a richer flavor, finish with a drizzle of extra-virgin olive oil.

Tip: Ensure your shellfish is fresh and thawed completely if frozen before adding to the stew to ensure even cooking.

Keywords: shellfish, stew, white beans, cabbage, scallops, shrimp, lobster, mediterranean, seafood, cannellini, chicken stock, leeks, garlic, zucchini, celery, carrot, parsley, bay leaf, olive oil, bon appetit
Read it online: https://www.chefs-mate.com/recipe/shellfish-stew-with-white-beans-and-cabbage-bon-appetit/