Seafood stew is a dish that instantly makes you feel like you’re dining by the sea.
It’s light yet hearty, with a rich tomato base and layers of fresh ocean flavors.
Every spoonful brings comfort and freshness, perfect for family dinners or special weekends.
Why You’ll Love This Recipe
It combines fish, shrimp, and shellfish for incredible flavor variety.
The broth is infused with wine, herbs, and vegetables for depth.
It’s surprisingly simple to prepare in under an hour.
Pairs beautifully with crusty bread for a complete meal.
What You’ll Need (Ingredient Highlights)
White fish like cod or halibut brings mild, flaky texture.
Shrimp adds sweetness and a delicate bite.
Mussels or clams bring briny richness to the stew.
Seafood stock gives depth and enhances natural ocean flavor.
Aromatic vegetables and herbs balance the dish with freshness.
Pro Tips Before You Start
Use the freshest seafood you can find for best results.
Cook shellfish just until the shells open—discard any closed ones.
Let the broth simmer long enough for flavors to deepen.
Serve immediately so the seafood stays tender and juicy.
How to Make Seafood Stew with Ocean Flavors
Step 1 – Sauté the vegetables
Heat olive oil in a heavy pot. Add onion, celery, and carrot.
Cook until softened, then stir in garlic.
Step 2 – Build the base
Add canned tomatoes with juices. Simmer briefly, then pour in white wine.
Cook until wine reduces slightly.
Step 3 – Add the broth and spices
Stir in seafood stock, bay leaf, thyme, red pepper flakes, salt, and pepper.
Simmer for 15–20 minutes.
Step 4 – Cook the seafood
Add white fish and simmer 5 minutes. Add shrimp and cook 3 minutes more.
Add mussels or clams, cover, and cook until shells open.
Step 5 – Finish and serve
Remove bay leaf. Sprinkle fresh parsley, adjust seasoning, and serve hot with bread.
What to Serve Them With
Crusty bread or garlic bread to soak up the broth.
A light green salad with lemon dressing.
Roasted potatoes or steamed vegetables for a fuller meal.
Variations / Substitutions
Swap mussels for clams or scallops.
Use vegetable broth for a lighter flavor.
Add chili flakes or cayenne for extra heat.
Stir in spinach or kale for extra greens.
Storage & Leftovers
Refrigerate leftovers up to 2 days in a sealed container.
Reheat gently on the stove—avoid boiling to keep seafood tender.
Not recommended for freezing, as seafood can turn rubbery.
FAQs
Can I use frozen seafood?
Yes, thaw it completely before cooking.
Can I make this without wine?
Yes, replace with extra stock and a squeeze of lemon juice.
What fish works best?
Mild white fish like cod, halibut, or snapper.
Do I need seafood stock?
It adds depth, but chicken or vegetable broth can be substituted.
Why do mussels need to be discarded if unopened?
Unopened shells mean they weren’t alive before cooking and aren’t safe to eat.
Can I make this spicy?
Yes, increase red pepper flakes or add chili paste.
How do I prevent overcooking seafood?
Add each type at different times—fish first, then shrimp, then shellfish.
What kind of bread pairs best?
Crusty sourdough or baguette works perfectly.
Can I add pasta or rice?
Yes, add cooked pasta or rice just before serving.
Does this taste better the next day?
The broth develops flavor, but seafood is best enjoyed fresh.
Final Thoughts
Seafood stew is a bowl full of comfort and ocean freshness.
It’s rustic yet elegant, perfect for gatherings or a cozy night in.
Once you try it, you’ll want it in your regular dinner rotation.
