Wonderful Seafood Stew
Dive into a bowl of warmth and flavor with this Wonderful Seafood Stew, a coastal-inspired delight packed with tender shrimp, succulent scallops, flaky white fish, and briny clams and mussels. This hearty stew features a rich, aromatic broth made with a base of sautéed vegetables, dry white wine, and seafood stock, enhanced with vibrant herbs, paprika, and a hint of red pepper flakes for subtle heat. Perfectly simmered to meld the layers of flavor, this one-pot seafood stew is both comforting and elegant, ideal for a special dinner or a cozy family meal. Serve it piping hot with crusty bread for dipping, and savor the taste of the sea in every briny, buttery bite. Whether you're craving a light seafood dinner or searching for an impressive dish to wow your guests, this easy-to-make, restaurant-quality stew is sure to satisfy.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium carrot, diced
- 2 stalks celery stalk, diced
- 1 cup dry white wine
- 14.5 ounces canned diced tomatoes
- 4 cups fish or seafood stock
- 0.5 teaspoons red pepper flakes
- 1 leaf bay leaf
- 1 teaspoons paprika
- 1 teaspoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 pound shrimp, peeled and deveined
- 1 pound sea scallops
- 1 pound firm white fish (e.g., cod or halibut), cut into 1-inch pieces
- 12 pieces clams, scrubbed
- 12 pieces mussels, scrubbed and debearded
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Stir in the diced tomatoes, fish or seafood stock, red pepper flakes, bay leaf, paprika, and thyme.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to develop flavor.
Add the clams to the pot, cover with a lid, and cook for 5 minutes until they begin to open.
Add the mussels, shrimp, scallops, and white fish to the pot. Stir gently and cover. Cook for an additional 7-10 minutes, or until the seafood is cooked through and the mussels and clams are fully opened. Discard any that remain closed.
Season the stew with salt and black pepper to taste.
Sprinkle with fresh parsley before serving.
Serve hot with crusty bread for dipping and enjoy!
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 275 mg | 21% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1823 mg | 39% | |
*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.
