Spring Seafood Stew
Dive into the flavors of the season with this vibrant and comforting Spring Seafood Stew, a coastal-inspired dish that showcases the bounty of fresh seafood and tender spring vegetables. This one-pot wonder combines plump littleneck clams, juicy shrimp, buttery sea scallops, and flaky cod or halibut, all simmered in a luxurious broth of fish stock, white wine, and a touch of cream. Brightened with the sweetness of leeks, carrots, and asparagus, and seasoned with aromatic thyme and bay leaves, this stew strikes the perfect balance of hearty and light. With minimal prep and a cook time under an hour, it’s a great choice for weeknight dinners or special gatherings. Garnished with fresh parsley and a squeeze of lemon, this seafood stew pairs beautifully with crusty bread for soaking up every last drop of the savory broth. Your ultimate guide to springtime comfort, this stew is a celebration of fresh, seasonal brilliance!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 large leeks (white and light green parts only), thinly sliced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 1 cup dry white wine
- 4 cups fish stock (or seafood stock)
- 0.5 cup heavy cream
- 2 cups small red potatoes, diced
- 2 pieces bay leaves
- 4 pieces fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces littleneck clams, scrubbed
- 12 pieces jumbo shrimp, peeled and deveined
- 8 large sea scallops
- 0.5 pound cod or halibut fillet, cut into 2-inch chunks
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons fresh parsley, chopped
- 1 medium lemon, sliced for serving
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, leeks, carrots, and celery. Sauté for about 5–7 minutes, or until the vegetables are softened but not browned.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot.
Add the fish stock, heavy cream, diced red potatoes, bay leaves, thyme sprigs, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low and cook for about 15 minutes, or until the potatoes are tender.
Increase the heat to medium and add the clams to the pot. Cover and cook for 5–7 minutes, or until the clams open. Discard any clams that do not open.
Gently add the shrimp, scallops, cod (or halibut), and asparagus to the pot. Simmer for 5–6 minutes, or until the shrimp are pink and opaque, the scallops are cooked through, and the fish flakes easily with a fork.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves and thyme sprigs before serving.
Ladle the Spring Seafood Stew into bowls and garnish with fresh parsley. Serve with lemon slices on the side for a fresh, tangy finish.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 28.9 g | ||
| Protein | 309.5 g | 619% | |
| Vitamin D | 13.3 mcg | 67% | |
| Calcium | 979 mg | 75% | |
| Iron | 186.4 mg | 1036% | |
| Potassium | 8361 mg | 178% | |
*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.
