Description
A comforting and hearty stew filled with a mix of fresh seafood, vegetables, and savory broth. This rich, aromatic dish is the perfect way to enjoy the flavors of the sea in a warming, satisfying stew.
Ingredients
For the Seafood Stew:
- 1 lb (450g) shrimp, peeled and deveined
- 1 lb (450g) firm white fish (such as cod or haddock), cut into chunks
- 1 lb (450g) scallops (optional)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium tomatoes, diced (or 1 can (14 oz) diced tomatoes)
- 1 cup (240ml) fish stock or vegetable broth
- 1 cup (240ml) dry white wine
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
- 1 tablespoon fresh basil (optional, for garnish)
For Serving:
- Crusty bread or toasted baguette slices (optional)
- Steamed rice or couscous (optional)
Instructions
Start by prepping your seafood. If the shrimp is not already peeled and deveined, do so and set them aside. Cut the firm white fish into bite-sized chunks. If you’re using scallops, rinse them and pat them dry with a paper towel.
Dice the onion, bell pepper, and tomatoes. Mince the garlic and set all your ingredients aside for easy access when cooking.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté the vegetables for about 5-7 minutes, or until the onion becomes translucent and the bell pepper softens.
Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent the garlic from burning. The garlic will infuse the oil, adding a wonderful fragrance to the dish.
Once the vegetables are softened, add the diced tomatoes (or canned tomatoes if using) to the pot. Stir to combine and cook for another 3-4 minutes. This will help the tomatoes break down and release their juices, creating the base for the stew.
Add the smoked paprika, thyme, oregano, red pepper flakes (if using), and a pinch of salt and pepper to the pot. Stir well to coat the vegetables and tomatoes with the spices. Let the mixture simmer for another 5 minutes to allow the flavors to meld together.
Pour in the fish stock or vegetable broth, followed by the dry white wine. Stir everything together and bring the liquid to a simmer. Let the stew cook for about 10-12 minutes, allowing the flavors to develop and the broth to reduce slightly.
Once the broth has simmered, add the shrimp, fish chunks, and scallops (if using) to the pot. Stir gently to incorporate the seafood into the broth. Cover the pot and let it simmer for 5-7 minutes, or until the seafood is cooked through. The shrimp should turn pink, the fish should be opaque, and the scallops should be tender.
Be careful not to overcook the seafood, as it can become tough and rubbery. Once the seafood is cooked, the stew is ready to serve.
Once the seafood is fully cooked, stir in the lemon juice to brighten the flavors. Taste the stew and adjust the seasoning with additional salt, pepper, or red pepper flakes as needed.
Garnish the seafood stew with freshly chopped parsley and basil for a burst of freshness and color. The herbs complement the rich, savory broth and add a touch of brightness to the dish.
Ladle the seafood stew into bowls, ensuring each portion has a generous amount of broth and seafood. Serve the stew with crusty bread or toasted baguette slices for dipping, or alongside steamed rice or couscous to soak up the flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250-350 kcal
- Fat: 10-15g
- Carbohydrates: 15-20g
- Protein: 25-30g