Monterey Seafood Stew
Transport your taste buds to the sun-soaked shores of California with this Monterey Seafood Stew, a vibrant medley of ocean-fresh flavors and hearty vegetables. Brimming with tender cod, succulent shrimp, and briny clams, this one-pot wonder pairs perfectly with a rich tomato-based broth infused with aromatic garlic, onions, and herbs. The addition of dry white wine and a touch of paprika creates a symphony of flavors that’s both comforting and sophisticated. Ready in just an hour, this seafood stew is ideal for cozy gatherings or elegant weeknight dinners. Serve it with lemon wedges and crusty bread for a meal that feels like a seaside escape. Perfect for seafood lovers, this rustic recipe is a flavorful celebration of the catch of the day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 28 ounces crushed tomatoes
- 4 cups fish stock or seafood stock
- 1 cup dry white wine
- 2 bay leaves
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 2 sprigs fresh thyme
- 1 pound cod or halibut, cut into 2-inch chunks
- 0.5 pound shrimp, peeled and deveined
- 1 pound fresh clams, scrubbed
- 0.25 cup fresh parsley, chopped
- 4 lemon wedges (for serving)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic, celery, carrot, and red bell pepper. Cook for another 5-7 minutes until the vegetables are softened.
Add the crushed tomatoes, fish stock, white wine, bay leaves, paprika, red pepper flakes, thyme sprigs, salt, and black pepper. Stir well and bring the mixture to a simmer.
Lower the heat to medium-low and let the stew simmer for 20 minutes, allowing the flavors to meld together.
Gently add the chunks of cod or halibut to the pot, ensuring they are submerged in the broth. Simmer for 5 minutes.
Add the shrimp and clams to the pot. Cover and cook for 5-7 minutes, or until the shrimp are pink and opaque and the clams have opened. Discard any clams that do not open.
Remove the pot from heat and discard the bay leaves and thyme sprigs.
Ladle the stew into bowls and garnish with chopped fresh parsley.
Serve hot with lemon wedges on the side for a bright finishing touch. Optional: pair with crusty bread for dipping.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.5 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 290 mg | 22% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2414 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
