Paleo Hearty Seafood Stew
Dive into a bowl of comfort with this Paleo Hearty Seafood Stew, a nourishing medley of tender white fish, succulent shrimp, and buttery scallops simmered in a flavorful fish stock base. Packed with vibrant vegetables like sweet potatoes, red bell pepper, and carrots, this wholesome, grain-free stew gets its irresistible depth from aromatics such as garlic, thyme, and bay leaf. Perfect for a cozy dinner, this one-pot dish comes together in just an hour, offering a warm and satisfying meal that pairs beautifully with a side of fresh greens. Whether you're following a paleo lifestyle or simply craving a hearty seafood classic, this naturally gluten-free stew is a delicious, nutrient-dense choice!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 large red bell pepper, diced
- 400 grams diced tomatoes (canned with juice)
- 4 cups fish stock (or seafood stock)
- 2 medium sweet potatoes, peeled and diced
- 1 leaf bay leaf
- 1 teaspoon thyme
- 2 tablespoons parsley, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 450 grams white fish fillets (such as cod or halibut), cut into 2-inch pieces
- 225 grams shrimp, peeled and deveined
- 225 grams scallops
Instructions
Heat olive oil in a large pot over medium heat.
Add onions and cook until softened, about 5 minutes, stirring occasionally.
Add garlic, carrots, celery, and red bell pepper. Cook for an additional 5 minutes until vegetables begin to soften.
Stir in the diced tomatoes with their juice and pour in the fish stock.
Add the diced sweet potatoes, bay leaf, thyme, half of the parsley, sea salt, and black pepper to the pot. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for about 20 minutes, or until the sweet potatoes are tender.
Add the white fish pieces, shrimp, and scallops to the pot.
Gently stir and cook for another 7-10 minutes, or until the seafood is cooked through and opaque.
Remove the bay leaf and discard.
Taste the stew and adjust seasoning with salt and pepper if needed.
Garnish with the remaining chopped parsley before serving.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 6372 mg | 277% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 43.9 g | ||
| Protein | 236.1 g | 472% | |
| Vitamin D | 26.5 mcg | 132% | |
| Calcium | 624 mg | 48% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 5862 mg | 125% | |
*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.
