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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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