Quick Seafood Stew

Ingredients

• 1  bay leaves 
• 4 ounce bread french cut
• 1 cup chicken stock see unsalted (such as Swanson)
• 0.5 cup bottled clam juice 
• 0.5 teaspoon pepper red crushed
• 0.5 cup wine dry white
• 2 tablespoons parsley fresh chopped
• 1  garlic clove halved
• 4  garlic clove thinly sliced
• 0.1 teaspoon kosher salt 
• 1.5 cups leek thinly sliced
• 24 medium mussels scrubbed
• 1.5 tablespoons olive oil extra virgin extra-virgin
• 10 ounces potatoes - remove skin red quartered
• 0.8 pound bass fillets 
• 2  thyme sprigs 
• 1 cup water 

Equipment

• frying pan
• baking sheet
• sauce pan
• broiler
• dutch oven

Directions

1. Place potatoes in a saucepan.
2. Add water to cover potatoes; bring to a boil. Reduce heat to medium. Simmer 10 minutes; drain potatoes. Set aside.
3. Preheat broiler to high.
4. Heat a large Dutch oven over high heat.
5. Add oil to pan; swirl.
6. Add fish, skin side down; cook 2 minutes or until skin is crisp.
7. Remove from pan; break into 2-inch pieces.
8. Reduce heat to medium-high.
9. Add leek and sliced garlic; saut 5 minutes or until lightly browned, stirring occasionally.
10. Add wine; bring to a boil, scraping pan to loosen browned bits.
11. Add 1 cup water and next 6 ingredients (though bay leaf); bring to a boil.
12. 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.
13. Sprinkle with parsley.
14. 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.
15. Serve with stew.