Seafood Stew
Dive into the rich, briny flavors of this hearty Seafood Stew, a comforting one-pot dish perfect for seafood lovers. Featuring a medley of tender cod, succulent shrimp, and plump mussels, this stew is simmered in a savory broth made with fish stock, dry white wine, and aromatic herbs like thyme and bay leaf. Fresh vegetables, including onion, celery, and carrot, add depth and balance to the dish, while crushed tomatoes lend a mildly tangy base. With just 20 minutes of prep and a quick 35-minute cook time, this flavorful stew is an elegant yet approachable option for weeknight dinners or special gatherings. Serve it piping hot with lemon wedges for brightness and crusty bread to soak up every last drop of the delicious broth. Perfectly satisfying and packed with complex flavors, this seafood stew is sure to become your new favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 2 chopped Celery stalks
- 1 medium, peeled and diced Carrot
- 1 28-ounce can Crushed tomatoes (canned)
- 4 cups Fish stock
- 1 cup Dry white wine
- 1 Bay leaf
- 2 teaspoons, chopped Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 pound, cut into 1-inch pieces Cod fillet
- 1 pound, peeled and deveined Large shrimp
- 1 pound, scrubbed and debearded Mussels
- 2 tablespoons, chopped Fresh parsley
- 1 large, cut into wedges for serving Lemon
- 1 loaf, for serving Crusty bread
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the garlic, celery, and carrot, cooking for an additional 3-4 minutes until softened.
Add the crushed tomatoes, fish stock, and white wine to the pot. Stir well to combine.
Toss in the bay leaf, fresh thyme, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
Add the cod fillet pieces to the pot, gently submerging them in the broth. Let cook for 5 minutes.
Add the shrimp and mussels to the stew. Cover the pot with a lid and simmer for an additional 5-7 minutes, or until the shrimp are pink and opaque and the mussels have opened. Discard any mussels that do not open.
Remove the stew from heat and sprinkle with fresh parsley.
Serve hot in bowls with lemon wedges on the side and crusty bread for dipping.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.9 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 230 mg | 18% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1937 mg | 41% | |
*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.
