Soy-Free Hearty Seafood Stew
Dive into the rich, comforting flavors of this Soy-Free Hearty Seafood Stew, a delicious ocean-inspired dish perfect for cozy dinners or special gatherings. Packed with fresh seafood—plump mussels, tender clams, succulent shrimp, and flaky cod—this stew is simmered in a savory fish stock base infused with fragrant garlic, onions, and thyme. Hearty vegetables like potatoes, carrots, and red bell peppers add a wholesome touch, while a splash of crushed tomatoes brings balance and depth. Quick to prepare and naturally soy-free, this recipe is ideal for those seeking an allergy-conscious option without compromising on taste. Garnished with fresh parsley and served with a squeeze of lemon, this vibrant stew pairs wonderfully with crusty bread or a light salad. Perfect for seafood enthusiasts, it’s a warm, satisfying meal that delivers bold flavors in every bite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 3 medium Garlic cloves, minced
- 2 medium Celery stalks, diced
- 1 large Carrot, diced
- 1 medium Red bell pepper, diced
- 2 medium Potatoes, peeled and cubed
- 1 whole Bay leaf
- 1 teaspoon Dried thyme
- 14 ounces Canned crushed tomatoes
- 4 cups Fish stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Fresh mussels, cleaned and debearded
- 1 pound Clams, scrubbed
- 0.5 pound Shrimp, peeled and deveined
- 0.5 pound Cod fillet, cut into chunks
- 2 tablespoons Chopped fresh parsley
- 1 whole Lemon, cut into wedges
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced celery, carrot, and red bell pepper, cooking for another 5 minutes until the vegetables begin to soften.
Add the cubed potatoes, bay leaf, dried thyme, and crushed tomatoes to the pot. Stir to combine.
Pour in the fish stock, increase the heat to high, and bring to a boil.
Once boiling, reduce the heat to low and let it simmer for 15 minutes or until the potatoes are tender.
Season the stew with salt and black pepper.
Gently add the mussels, clams, shrimp, and cod to the simmering stew.
Cover the pot and cook for about 5-7 minutes until the mussels and clams open and the shrimp and cod are cooked through.
Discard any mussels or clams that remain closed.
Sprinkle the stew with chopped fresh parsley.
Serve hot with lemon wedges on the side for squeezing over the stew.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 7259 mg | 316% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 35.8 g | ||
| Protein | 320.1 g | 640% | |
| Vitamin D | 17.6 mcg | 88% | |
| Calcium | 1123 mg | 86% | |
| Iron | 93.2 mg | 518% | |
| Potassium | 9923 mg | 211% | |
*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.
