Quick Seafood Stew

• 1 1/2 cups small red potatoes, quartered (about 10 ounces)
• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 pound striped bass fillets
• 1 1/2 cups thinly sliced leek
• 4 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 cup water
• 1 cup unsalted chicken stock (such as Swanson)
• 1/2 cup clam juice
• 1/2 teaspoon crushed red pepper
• 1/8 teaspoon kosher salt
• 2 thyme sprigs
• 1 bay leaf
• 24 medium mussels, scrubbed and debearded
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 (1-ounce) slices diagonally cut French bread
• 1 garlic clove, halved

1. Place potatoes in a saucepan. Add water to cover potatoes; bring to a boil. Reduce heat to medium. Simmer 10 minutes; drain potatoes. Set aside.
2. Preheat broiler to high.
3. Heat a large Dutch oven over high heat. Add oil to pan; swirl. Add fish, skin side down; cook 2 minutes or until skin is crisp. Remove from pan; break into 2-inch pieces.
4. Reduce heat to medium-high. Add leek and sliced garlic; saute 5 minutes or until lightly browned, stirring occasionally. Add wine; bring to a boil, scraping pan to loosen browned bits. Add 1 cup water and next 6 ingredients (though bay leaf); bring to a boil. Add potatoes, fish, and mussels; cover and cook 4 minutes or until shells open and fish is done. Discard any unopened shells, thyme, and bay leaf. Sprinkle with parsley.
5. Arrange bread in a single layer on a baking sheet. Broil 1 1/2 minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.

red potatoes, extravirgin olive oil, bass fillets, garlic, white wine, water, chicken, clam juice, red pepper, kosher salt, thyme, bay leaf, mussels, flatleaf, bread, garlic

Taken from www.myrecipes.com/recipe/quick-seafood-stew (may not work)