Spicy Seafood Stew
Dive into the bold and briny flavors of this Spicy Seafood Stew, a hearty and aromatic dish that’s perfect for seafood lovers. This vibrant recipe combines a medley of fresh shrimp, scallops, mussels, and tender white fish simmered in a rich, spiced tomato broth infused with garlic, paprika, and a touch of cayenne for an irresistible kick. Enhanced with dry white wine and fresh herbs like thyme, this stew achieves a perfect balance of depth and freshness. Ready in just an hour, it’s an impressive yet approachable meal that’s perfect for weeknight dinners or special occasions. Serve it steaming hot, garnished with parsley and a squeeze of lemon, alongside crusty bread to soak up every savory drop. Whether you’re searching for cozy comfort food or an elevated seafood recipe, this stew delivers on every level.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 large Red bell pepper, diced
- 2 stalks Celery stalks, chopped
- 14 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 4 cups Fish stock or chicken broth
- 1 cup Dry white wine
- 2 teaspoons Paprika
- 0.5 teaspoons Cayenne pepper
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 sprigs Fresh thyme
- 2 leaves Bay leaves
- 1 pound Fresh shrimp, peeled and deveined
- 0.5 pounds Sea scallops
- 1 pound Mussels, scrubbed and de-bearded
- 0.5 pounds White fish fillet (such as cod or halibut), cut into chunks
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, diced bell pepper, and chopped celery. Sauté for 5-7 minutes until the vegetables are tender.
Stir in the canned diced tomatoes, tomato paste, fish stock, and white wine. Mix well to combine.
Add the paprika, cayenne pepper, salt, black pepper, thyme sprigs, and bay leaves. Bring the mixture to a simmer.
Reduce the heat to low and let the stew simmer uncovered for 20 minutes to allow the flavors to meld.
Add the shrimp, scallops, mussels, and chunks of white fish to the pot. Cover and cook for 5-7 minutes until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
Remove the thyme sprigs and bay leaves from the stew.
Taste the stew and adjust the seasoning with additional salt or pepper if necessary.
Serve hot, garnished with chopped parsley and a squeeze of fresh lemon juice. Accompany with crusty bread or rice, if desired.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.3 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 273 mg | 21% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1944 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.
