• sec
  • hour
  • min
Seattle's Finest Seafood
Spring Shellfish Stew with Kale and Pancetta
  • Meal Type: Lunch, Dinner
  • Course: Entrée
  • Serving: 3-5
  • Total Prep Time: 60m

Delicious Seafood Recipe

Spring Shellfish Stew with Kale and Pancetta


Login or create an account to earn points.

Share and earn reward points!

Recipe submitted by

Jess Thompson, Edible Seattle magazine


  • 1/4 pound pancetta, cut into 1/4" cubes
  • 1 large yellow onion, halved and thinly sliced
  • 3 large cloves garlic, finely chopped
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 small (roughly 1/2 pound) bunch kale, rinsed and sliced into 1/4" thick ribbons
  • Salt and freshly ground pepper
  • 2 cups dry white wine
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 (8-ounce) bottle clam juice
  • 3 cups chicken or fish stock
  • 3/4 pound manila clams, scrubbed clean
  • 3/4 pound mussels, cleaned and debearded
  • 1 pound halibut, skinned and cut into 1" cubes
  • 3/4 pound extra large shrimp (about 12), deveined (optional)
  • 1/4 cup finely chopped fresh parsley

Cooking Directions

  1. Heat a large, deep soup pot over medium heat. Add the pancetta, cover, and cook until browned, stirring frequently, about 10 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving the grease in the pot, and set aside.
  2. Add the onions and cook for 10 minutes, stirring occasionally, until soft. Add the garlic, red pepper flakes, and kale, season with salt and pepper, and cook for another 10 minutes, stirring and turning as the kale on the bottom cooks down.
  3. Increase heat to high, add the white wine, and simmer for 2 minutes. Use your hands to break up the tomatoes into small pieces, and add them, along with their juices, the clam juice, stock, and the reserved pancetta pieces. Simmer the stew, partially covered, for about 30 minutes, or until the kale is soft and the tomatoes begin to break down. (You can add a little water, if too much evaporates.) Season to taste with salt and pepper.
  4. Add the clams and mussels to the pot and cook, tightly covered, for 5 minutes. Add the fish and shrimp, if using, stirring them into the broth, and simmer, covered, another 5 minutes or so, until the fish is cooked and all the shellfish have opened. Serve piping hot in wide, shallow bowls, sprinkled with parsley. (Discard any shells that do not open.)

* Required Fields

You May Also Enjoy These Products

Recipe Man

  • Cedar Planked Salmon from the Grill

    Cedar Planked Salmon from the Grill

    Salmon is not just popular and a favorite to fish lovers, but also enjoyed by those who rarely eat fish mainly because it contains healthful benefits. Having classified as an oily fish, it also has exceptional nutritional value containing omega-3 fatty acids, high protein and amino acid.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 30m

  • Halibut Cheeks with Meyer Lemon and Basil Vinaigrette

    Halibut Cheeks with Meyer Lemon and Basil Vinaigrette

    In cooking these tender and flavorful cheeks, I approached them as I would scallops. Searing them on a hot cast-iron pan, flipping them, and then allowing the residual heat from the pan to finish the cooking process. They are delicate and do not require a lot of cooking time and are best a little underdone.

    • Lunch Dinner

    • Entrée

    • 1-2

    • 20m

  • Gingered Mussels And Clams With Kale

    Gingered Mussels And Clams With Kale

    Lean protein paired with Kale which by the way is a super food and taste amazing cooked with the clams.

    • Lunch Dinner

    • Entrée

    • 1-2

    • 30m

Add your thoughts?

Tell us what you think about this recipe.

Write your review

You're reviewing: Spring Shellfish Stew with Kale and Pancetta

  •   1 2 3 4 5
    • Reload captcha Captcha Image
      Attention: Captcha is case sensitive.
  • * All fields are required