Scallop Fish Stew
Dive into the comforting warmth of this Scallop Fish Stew, a hearty and flavorful seafood dish that's perfect for cozy dinners or special occasions. Featuring tender sea scallops, chunks of white fish, and a medley of fresh vegetables simmered in a rich, tomato-based broth, this dish strikes the perfect balance of elegance and simplicity. Infused with aromatic thyme, paprika, and a splash of dry white wine, every spoonful is brimming with layers of savory depth. The addition of russet potatoes lends a satisfying heartiness, while a squeeze of lemon and a sprinkle of fresh parsley brighten the flavors just before serving. Ready in just an hour, this one-pot stew is a show-stopping way to highlight delicate seafood and wholesome ingredients—all with minimal cleanup. Don’t forget crusty bread on the side for soaking up every last drop!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 4 minced garlic cloves
- 2 chopped celery stalks
- 2 chopped carrots
- 28 ounces crushed tomatoes
- 4 cups fish stock
- 1 cup dry white wine
- 1 large, peeled and diced russet potato
- 1 whole bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper
- 1 pound sea scallops
- 1 pound, cut into chunks white fish fillets (such as cod or halibut)
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 2 tablespoons, freshly chopped parsley
- 4 for serving lemon wedges
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion, minced garlic, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the crushed tomatoes, fish stock, and dry white wine. Bring the mixture to a gentle simmer.
Add the diced potato, bay leaf, thyme sprigs, paprika, and cayenne pepper. Allow the stew to cook for about 20 minutes, until the potatoes are tender.
Season the scallops and fish chunks with salt and black pepper.
Gently add the scallops and white fish to the pot. Simmer for 5-7 minutes, or until the seafood is opaque and cooked through.
Remove and discard the bay leaf and thyme sprigs from the stew.
Taste the stew and adjust seasoning with additional salt and pepper, if necessary.
Ladle the stew into serving bowls and garnish with freshly chopped parsley.
Serve warm with lemon wedges on the side for squeezing over the stew.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 15.5 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2188 mg | 47% | |
*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.
