Seafood Stew Recipe

Introduction

This hearty seafood stew is a comforting and flavorful dish perfect for any seafood lover. Packed with a variety of fresh seafood, tender potatoes, and a rich tomato broth, it’s easy to make and sure to impress at the dinner table.

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes
• 1 15-ounce can crushed tomatoes
• 2 1/4 cups seafood stock
• 1 1/4 cups chicken stock
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 cups peeled and chopped russet potatoes
• 20 ounces mixed seafood (such as shrimp, scallops, fish, clams, or mussels)
• 3 tablespoons fresh parsley, chopped (plus more for garnish)
• Juice of 1/2 lemon

Instructions

1. Step 1: Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and season with salt and pepper. Sauté until the onion is tender, about 5 minutes. Stir in the minced garlic and cook for an additional 2-3 minutes until fragrant.
2. Step 2: Add the diced tomatoes, crushed tomatoes, seafood stock, chicken stock, dried oregano, dried thyme, and bay leaf. Increase the heat to bring the mixture to a simmer, then reduce to medium-low and cook for 10 minutes.
3. Step 3: Add the chopped potatoes to the pot. Partially cover and continue to simmer until the potatoes are tender, about 20-30 minutes. Taste and adjust salt and pepper as needed.
4. Step 4: Increase the heat to medium-high and add the mixed seafood and chopped parsley. Cook for 2-4 minutes, or until the seafood is just cooked through. Remove the pot from heat, stir in the lemon juice, and serve immediately. Garnish with additional parsley.

Tips & Variations

• Use a variety of fresh seafood for the best flavor, but frozen seafood can work well too—just thaw before cooking.
• If you prefer a spicier stew, add a pinch of red pepper flakes during the simmering stage.
• Swap russet potatoes for sweet potatoes for a subtle sweetness and added color.
• For a thicker stew, simmer uncovered to reduce the liquid slightly before adding the seafood.

Storage

Store leftover seafood stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the seafood from becoming tough. This stew is best enjoyed fresh as seafood can overcook and become rubbery when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of seafood in this stew?

Yes, you can use just one kind of seafood like shrimp or clams. However, using a mix adds more complex flavors and texture variety.

What can I substitute for seafood stock if I don’t have any?

If seafood stock isn’t available, you can substitute with more chicken stock or use vegetable stock along with a splash of fish sauce for added depth.

Seafood Stew Recipe

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★★★★★

4.5 from 115 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This hearty and flavorful Seafood Stew combines a medley of fresh seafood, tender potatoes, and a rich tomato-based broth infused with aromatic herbs. Perfect for a comforting meal, this stew is simmered slowly to blend all the flavors together, delivering a delightful taste of the sea with every spoonful.

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Ingredients

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Base Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• Salt and pepper, to taste
• 4 cloves garlic, minced

Tomato and Stock

• 1 14.5-ounce can diced tomatoes
• 1 15-ounce can crushed tomatoes
• 2 1/4 cups seafood stock
• 1 1/4 cups chicken stock

Herbs and Seasoning

• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf

Main Ingredients

• 2 cups peeled and chopped russet potatoes
• 20 ounces mixed seafood (such as shrimp, scallops, fish, and clams or mussels)
• 3 tablespoons fresh parsley, chopped (plus more for garnish)
• Juice of 1/2 lemon

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Instructions

1. Sauté aromatics: Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, season with salt and pepper, and sauté until the onion is tender and translucent. Stir in the minced garlic and cook for an additional 2 to 3 minutes until fragrant.
2. Simmer base: Add the diced tomatoes, crushed tomatoes, seafood stock, chicken stock, dried oregano, dried thyme, and bay leaf to the pot. Increase the heat to bring the mixture to a simmer. Then reduce the heat to medium-low and let it cook gently for 10 minutes to develop the flavors.
3. Cook potatoes: Add the peeled and chopped russet potatoes to the pot. Partially cover the pot with a lid and continue to simmer the stew until the potatoes are tender, about 20 to 30 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
4. Add seafood: Increase the heat to medium-high and add the mixed seafood and chopped parsley to the stew. Cook for 2 to 4 minutes, or until the seafood is just cooked through and tender. Avoid overcooking to keep the seafood succulent.
5. Finish and serve: Remove the pot from heat, stir in the juice of half a lemon to brighten the flavors, and serve the stew immediately. Garnish with additional fresh parsley for a fresh, vibrant touch.

Notes

• You can substitute chicken stock with vegetable stock to make the recipe pescatarian.
• Ensure the seafood is fresh to get the best flavor and texture in your stew.
• If you prefer a spicier stew, add a pinch of red pepper flakes when sautéing the onions.
• Serve with crusty bread or over steamed rice for a complete meal.
• For a thicker broth, mash a few potatoes against the pot side before adding the seafood.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Seafood Stew
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: seafood stew, mixed seafood, tomato broth, shrimp scallops fish, comfort food, hearty stew, easy dinner