Easy Seafood Stew Recipe

Seafood Stew is a delicious dish that brings together tender pieces of fish, fresh tomatoes, and simple seasonings to create a hearty meal that’s ready in under 30 minutes. It’s perfect for anyone who loves seafood, especially on a cold blustery day.

The recipe uses fresh ingredients and a handful of pantry staples, making it both flavorful and easy to prepare. However, one of the best things about Seafood Stew is that you can customize it to your liking.

The combination of olive oil, garlic, and herbs gives the stew a rich base, while the fish and tomatoes keep it light and satisfying. This dish is particularly great when fresh tomatoes and seafood are available, but it’s flexible enough to adapt to what you have on hand.

However because this stew has a few key ingredients, it is important to use good, quality ingredients. Fresh tomatoes bring a bright flavor that pairs beautifully with the fish, while a good dry white wine and shellfish stock or clam juice enhance the depth of the stew.

Let’s take a closer look at how to make this dish, the best types of fish to use, and tips for serving and storing leftovers.

Choosing the Right Fish for Seafood Stew

The key to a great Seafood Stew is selecting the right kind of fish. The recipe calls for firm white fish fillets, which hold their shape well during cooking.

Some excellent options include cod, sea bass or halibut. These varieties have a mild flavor and a firm texture, making them ideal for stews where the fish needs to stay intact.

Cod is often the go-to choice because it’s widely available, budget-friendly, and cooks quickly. Halibut and sea bass are also great choices if you’re looking for something a bit more luxurious.

However, avoid using flaky fish like tilapia or sole, as they may break apart too easily in the cooking process.

And when it comes to buying fresh or frozen fish fillets, frozen fillets are preferred. However, you will need to thaw them prior to them being added to the stew.

Why Fresh Tomatoes Are Better

This recipe gives you the option of using fresh tomatoes or canned. While canned tomatoes are convenient, fresh tomatoes bring a brighter and more vibrant flavor to the dish.

The natural sweetness of ripe tomatoes balances the savory elements of the stew, while their acidity helps to enhance the overall taste.

When using fresh tomatoes, it’s important to choose ripe ones that are firm but not hard. Just like when making Homemade Vegetable Soup, Roma tomatoes are a great choice because they have fewer seeds and a meaty texture, which works well in stews.

If you’re short on time, you can blanch the tomatoes briefly in boiling water to remove the skins before chopping them.

Canned tomatoes can still work in a pinch, but try to use high-quality brands with minimal added salt or preservatives. If using canned whole tomatoes, crush them by hand or with a spoon before adding them to the pot.

Dry White Wine Options For Seafood Stew

When choosing a dry white wine to add to seafood stew, it’s important to pick one that compliments the delicate flavors of the fish and enhances the dish without overpowering it. A crisp, light white wine like Sauvignon Blanc is a great choice.

Pinot Grigio is another excellent option, offering a slightly milder flavor that works well in recipes where you want a more subtle wine flavor. Avoid sweet or overly oaky wines, as they can clash with the stew’s savory and briny elements.

For those who prefer to skip the wine, you can easily substitute the 1/2 cup of dry white wine with more clam juice or shellfish stock. Then add a splash of lemon juice or a small amount of white wine vinegar to the stew. It will add a hint of acidity that mimics the brightness wine brings to the stew.

Seafood Stew Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 6 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 3 large cloves garlic, minced
• 2/3 cup fresh parsley leaves, chopped
• 1 1/2 cups fresh chopped tomatoes
• 2 teaspoons tomato paste
• 1 cup clam juice
• 1/2 cup dry white wine
• 1 1/2 pounds firm white fish fillets such as cod, sea bass, or halibut, cut into 2-inch pieces
• 1 teaspoon salt, more to taste
• 1/8 teaspoon freshly ground black pepper, more to taste
• 1/8 tsp. dried oregano
• 1/8 tsp. dried thyme
• 1/8 tsp. hot sauce, more to taste

INSTRUCTIONS – Seafood Stew

1. Heat olive oil in a large, thick-bottomed pot over medium-high heat. Once the oil is hot add the onion and sauté 4 minutes.
2. Add the garlic to the pot and cook for 30-60 seconds or until fragrant.
3. Add parsley, diced tomatoes and tomato paste, and reduce heat to medium and cook for 10 more minutes or until the tomatoes break down.
4. Pour the clam juice and dry white wine into the pot. Then add the fish and increase the heat to medium-high and bring to a simmer. Simmer for 3-5 minutes or until the fish is cooked through and easily flakes apart with a fork.
5. Add salt, pepper, oregano, thyme, and hot sauce to the pot and stir. Continue to simmer for 3-4 minutes.
6. Taste and adjust the salt, pepper and hot sauce to taste. Serve warm.

Serving Suggestions

Seafood Stew is best served warm and can be enjoyed on its own or with a side dish. Here are some serving ideas to make the meal more complete:

• Bread: Serve with slices of toasted baguette or sourdough bread. The bread is perfect for soaking up the flavorful broth in the bottom of the bowl
• Rice: Spoon the stew over a bed of steamed white or brown rice for a heartier meal.
• Pasta: Serve the stew over cooked linguine or spaghetti for a seafood pasta twist.
• Salad: Pair the stew with a simple green salad dressed with olive oil and lemon juice to balance the richness of the dish.

Storing and Reheating Leftovers

Seafood Stew can be stored and reheated, but it’s important to handle it carefully to maintain its flavor and texture. Here are some tips:

1. Refrigerating: Allow the stew to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 2 days. The fish may break apart slightly when reheated, but the flavors will still be delicious.
2. Freezing: If you’d like to freeze the stew, do so without the fish. Prepare the base of the stew, cool it, and store it in a freezer-safe container. When ready to serve, thaw the base, bring it to a simmer, and add fresh fish to cook.
3. Reheating: Reheat the stew gently on the stovetop over low heat, stirring occasionally to prevent the fish from breaking apart. Avoid using the microwave, as the fish can become rubbery.

This Seafood Stew recipe is simple, flavorful, and quick to make. Whether served with bread, rice, or pasta, this stew is sure to become a favorite in your recipe rotation.

ENJOY!

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