There’s something magical about a steaming bowl of seafood stew.
This dish captures the flavors of the ocean with tender fish, sweet shrimp, and briny shellfish all simmered in a fragrant tomato broth.
It’s hearty yet light, perfect for special gatherings or cozy nights at home.
Why You’ll Love This Recipe
This seafood stew is layered with rich, savory flavors from wine, herbs, and seafood stock.
The combination of white fish, shrimp, and mussels creates both variety and balance.
It feels elegant enough for entertaining but is simple enough for a weeknight meal.
Pair it with crusty bread, and you’ve got a complete, soul-warming dish.
What You’ll Need (Ingredient Highlights)
White fish such as cod or halibut offers tender, flaky texture.
Shrimp brings natural sweetness and cooks quickly.
Mussels or clams add a briny depth of flavor.
Seafood stock or fish broth forms a rich base that enhances the ocean flavors.
Tomatoes and wine create a tangy, slightly acidic background to balance the richness.
Pro Tips Before You Start
Use the freshest seafood you can find for the best flavor.
Don’t overcook the fish or shrimp—add them last to keep them tender.
Discard any mussels or clams that don’t open after cooking.
Taste the broth before serving and adjust with salt, pepper, or even a squeeze of lemon.
Serve immediately for the freshest seafood taste.
How to Make Seafood Stew with Ocean Flavors
Step 1 – Sauté the vegetables
Heat olive oil in a large pot. Add onion, celery, and carrot.
Cook 5–7 minutes until softened, then add garlic and cook 1 more minute.
Step 2 – Build the base
Stir in diced tomatoes with their juices. Let simmer for a few minutes.
Add white wine and simmer 5 minutes until slightly reduced.
Step 3 – Add broth and seasonings
Pour in seafood stock, then add bay leaf, thyme, red pepper flakes, salt, and black pepper.
Simmer uncovered 15–20 minutes.
Step 4 – Cook the seafood
Add fish and cook 5 minutes. Stir in shrimp and cook 3 minutes more.
Finally, add mussels or clams, cover, and cook 5–7 minutes until shells open.
Step 5 – Finish and serve
Remove bay leaf. Sprinkle with parsley.
Taste and adjust seasoning. Serve hot with bread or salad.
What to Serve It With
A loaf of crusty bread for dipping into the broth.
A light green salad to keep the meal balanced.
Roasted potatoes for a heartier side.
Variations / Substitutions
Swap mussels for scallops or crab for a different twist.
Use vegetable broth and extra vegetables for a pescatarian-friendly option.
Add fennel or leeks for extra aromatic flavor.
Try saffron threads for a Spanish-style seafood stew.
Storage & Leftovers
Store cooled stew in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove; avoid boiling to keep seafood tender.
It’s best enjoyed fresh—shellfish don’t freeze well, but the broth can be frozen separately.
FAQs
Can I make this stew ahead of time?
You can prepare the broth in advance, but add the seafood just before serving.
What type of fish works best?
Firm white fish like cod, halibut, or sea bass hold up well in stew.
Can I use frozen seafood?
Yes, just thaw completely and pat dry before adding.
Do I have to use wine?
No, you can substitute extra broth or a splash of lemon juice.
Why did my mussels not open?
Discard any mussels or clams that remain closed after cooking—they are not safe to eat.
Can I make this spicy?
Yes, increase the red pepper flakes or add fresh chili.
What’s the best bread to serve with it?
Sourdough or French baguette is perfect for soaking up the broth.
Can I add potatoes to the stew?
Yes, add diced potatoes during the simmering stage before the seafood.
Is this stew gluten-free?
Yes, as long as you serve it with gluten-free bread or omit bread entirely.
Can I double the recipe for a crowd?
Absolutely—just use a larger pot and adjust seasoning to taste.
Final Thoughts
This seafood stew celebrates the essence of the ocean in every bite.
It’s flavorful, nourishing, and versatile, making it perfect for family dinners or gatherings with friends.
Once you try it, you’ll come back to it whenever you crave the taste of the sea.
