Tomato Seafood Stew with Pasta
Dive into a comforting bowl of Tomato Seafood Stew with Pasta, a delightful fusion of robust flavors and hearty textures that will transport your taste buds straight to the coast. This recipe combines a rich tomato-based broth infused with aromatic garlic, onion, celery, and carrots, enhanced by a splash of dry white wine and a gentle kick of red pepper flakes. The stew is brimming with tender shrimp, scallops, and briny mussels, perfectly balanced by the al dente pasta that soaks up all the savory goodness. Finished with a sprinkle of fresh parsley, this dish is a seafood lover's dream and ideal for cozy weeknight dinners or elegant entertaining. Easy to prepare in under an hour, this one-pot wonder is sure to become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 2 diced celery stalks
- 1 peeled and diced carrot
- 28 ounces crushed tomatoes
- 4 cups seafood or chicken broth
- 1 cup dry white wine
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 12 ounces, peeled and deveined shrimp
- 8 ounces scallops
- 1 pound, cleaned mussels or clams
- 12 ounces dry pasta (spaghetti, fettuccine, or linguine)
- 1 cup (for adjusting broth consistency, if needed) water
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion, garlic, celery, and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Pour in the crushed tomatoes, seafood (or chicken) broth, and white wine. Stir to combine.
Add the bay leaf, dried thyme, red pepper flakes, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
While the stew is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
After the stew has simmered, taste and adjust the seasoning as needed. Add the shrimp, scallops, and mussels or clams to the pot.
Cover the pot and cook for 6-8 minutes, or until the seafood is cooked through and the mussels or clams have opened. Discard any mussels or clams that do not open.
If the stew is too thick, add up to 1 cup of water to adjust the consistency to your preference.
Stir in the chopped parsley just before serving.
To serve, place a portion of cooked pasta in a bowl and ladle the seafood stew over the top. Garnish with additional chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1914 mg | 83% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1222 mg | 26% | |
*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.
