Fresh Seafood Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Creamy seafood stew image

A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too

Provided by Good Food team

Categories     Soup

Time 30m

Number Of Ingredients 11

1 tbsp olive oil
1 onion , chopped
2 celery sticks, chopped
1 garlic clove , crushed
175ml white wine
300ml chicken stock
1 tbsp cornflour , mixed to a paste with 1 tbsp cold water
400g bag frozen seafood mix , defrosted
small bunch dill , chopped
5 tbsp half-fat crème fraîche
garlic bread, to serve


  • Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
  • Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
  • Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium


Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems


  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.


Seafood Stew image

Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
3 tablespoons chopped sweet red pepper
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 cup canned diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons dry red wine or chicken broth
4-1/2 teaspoons minced fresh oregano
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
3/4 cup drained canned whole baby clams
6 ounces uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops


  • In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.


Slow-Cooker Seafood Stew image

Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h5m

Yield 8

Number Of Ingredients 18

2 cups chopped onions
2 medium stalks celery, finely chopped (1 cup)
5 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
1 (8-oz.) bottle clam juice
1 (6-oz.) can tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons dried Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 lb. firm-fleshed white fish, cut into 1-inch pieces
3/4 lb. shelled deveined uncooked medium shrimp, tails removed
1 (6 1/2-oz.) can chopped clams with juice, undrained
1 (6-oz.) can crabmeat, drained
1/4 cup chopped fresh parsley


  • In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
  • Cover; cook on High setting for 4 hours.
  • Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
  • Just before serving, remove and discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 610 mg, Sugar 5 g


Tuscan Seafood Stew image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 Tbsp. olive oil
1 large onion, chopped
1 large orange or red bell pepper, chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine or clam juice
1 bottle (8 oz.) clam juice
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
12 small clams, well scrubbed
1 lb. uncooked large shrimp, peeled and deveined
1 lb. scallops
2 Tbsp. chopped flat-leaf parsley


  • Heat olive oil in 3-quart saucepot over medium heat and cook onion and orange pepper, stirring occasionally, 2 minutes or until vegetables are tender. Stir in garlic and wine and cook 4 minutes. Stir in clam juice and Sauce. Bring to a boil over high heat. Stir in seafood. Cook covered over medium heat 10 minutes or until clams open and shrimp turn pink. (Discard any unopened shells.) Sprinkle with parsley and serve, if desired, with crusty bread.;


Easy Mediterranean Seafood Stew image

This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.

Provided by Tez @ Chile and Salt

Time 1h

Yield 6

Number Of Ingredients 17

1 ½ cups peeled and cubed potatoes
1 tablespoon olive oil, or as needed
1 medium onion, cut in half and thinly sliced
2 teaspoons crushed red pepper
2 cloves garlic, minced, or more to taste
1 (16 ounce) can whole peeled tomatoes, undrained
1 cup dry white wine
1 cup fish stock
10 ounces white fish, cut into small chunks
1 pound clams in shell, scrubbed
10 ounces uncooked medium shrimp, peeled and deveined
8 ounces cleaned calamari, sliced into thin rings
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ lemon, juiced
2 teaspoons lemon zest
salt and ground black pepper to taste


  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
  • Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
  • Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
  • Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
  • Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g


Summer Seafood Stew image

Categories     Soup/Stew     Herb     Tomato     Stew     Cod     Clam     Scallop     Shrimp     Summer     Bon Appétit

Yield Serves 12

Number Of Ingredients 17

1/4 cup olive oil
5 cups chopped onions
3 tablespoons minced garlic
2 28-ounce cans diced tomatoes in juice
3 cups dry white wine
3 8-ounce bottles clam juice
3/4 cup tomato paste (about 1 1/2 six-ounce cans)
3 bay leaves
2 tablespoons chopped fresh thyme
2 1/2 teaspoons grated orange peel
2 1/2 teaspoons fennel seeds, crushed
3/4 teaspoon dried crushed red pepper
24 littleneck clams, scrubbed
2 3/4 pounds cod fillets, cut into 2-inch pieces
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound bay scallops
Chopped fresh basil


  • Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.)
  • Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper.
  • Ladle stew into bowls. Sprinkle with basil and serve


Mediterranean Seafood Stew - Zarzuela de Pescado image

Provided by Albert Bevia @ Spain on a Fork

Time 45m

Number Of Ingredients 18

2 Cloves of Garlic
1 Onion
1/2 Red Bell Pepper
1 1/2 Cups of Tinned Diced Tomatoes
1 Tube of Squid
1 Fillet of Hake (can be substituted for Halibut/Seabass/Tilapia)
10 Jumbo Shrimp (peeled and deveined)
8 Fresh Mussels
1 Tsp Dried Thyme
1 Tsp Smoked Paprika
1 Pinch of Saffron in Powder Form
1/2 Tsp White Sugar
1 1/2 Cups Fish Broth
1/4 Cup Water
10 Blanched Almonds
4 Tbsp Extra Virgin Spanish Olive Oil
Sea Salt
Fresh Parsley


  • Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice 1/2 of a red bell pepper, cut a cleaned tube of squid into small squares and chop a fillet of hake into 6 pieces
  • Heat a large non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
  • Once the oil get´s hot, season it with sea salt and add the squid squares, cook for about 2 minutes, remove from the pan and set aside
  • Add the diced onion to the pan and cook for about 3 minutes, then add the 2 minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes
  • Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, a pinch of sea salt and mix everything together
  • Next add 1 1/2 cups of tinned diced tomatoes, a pinch of white sugar, a pinch of sea salt and mix everything together
  • After cooking the tomatoes for 5 minutes, add 1 1/2 cups of fish broth to the pan, 1/2 cup of water, a pinch of saffron in powder form and gently mix all the ingredients in the pan and turn up the heat to a medium-high
  • Once it begins to boil, lower the heat to a LOW heat
  • Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix
  • After about 10 minutes, add the 6 pieces of hake to the pan, add the cooked squid you set aside, about 10 jumbo shrimp, 8 fresh mussels and cover the pan
  • After about 5 minutes remove the lid and all the mussels should be open and the fish perfectly cooked, remove from the heat
  • Garnish with some fresh parsley and serve straight from the pan
  • Enjoy!

More about "fresh seafood stew recipes"

tangy-seafood-stew-recipe-lovefoodcom image
Tangy seafood stew recipe. Recipes. loveFOOD 0 Comments. Share the love. Refreshing and loaded with seafood, vegetables and herbs, canh chua is a classic that evokes the bounty and easy-going rhythm of the Mekong Delta region. It's a bit like a …

2019-02-26 Turn heat to high then, once the stew is bubbling, add the seafood and parsley and cook for 2-3 minutes or until seafood is barely cooked through - remember that the seafood will continue …
5/5 (5)
User Interaction Count 20
Servings 4-6
Estimated Reading Time 7 mins
  • Melt butter and extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add leeks and shallot, season with salt and pepper, then saute until leeks are tender and beginning to turn golden brown, 15 minutes. Add garlic then saute until very fragrant, 2-3 minutes.
  • Add Red Gold tomato products, seafood stock, chicken stock, dried thyme, and bay leaf then turn heat up to bring to a bubble. Turn heat back down to medium-low then simmer for 10 minutes. Add potatoes then place a lid partially on top and simmer until potatoes are tender, 20-30 minutes, stirring occasionally. Taste then add salt and pepper if necessary.
  • Turn heat to high then, once the stew is bubbling, add the seafood and parsley and cook for 2-3 minutes or until seafood is barely cooked through - remember that the seafood will continue to cook from the heat of the soup/pot, so don’t overcook! Remove pot from heat then add a drizzle of fresh lemon juice (start with a little as you can always add more.) Scoop into bowls then serve immediately.

2013-12-07 In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes.
Total Time 30 mins
Servings 4
  • In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
  • Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.

2016-09-21 Yummy Recipe for Seafood Stew with Turmeric and Fresh Herbs by brat_h_ Seafood Stew with Turmeric and Fresh Herbs. share. Rate ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (53) "Fish stew with …
3.5/5 (53)
Servings 6
  • Heat oil and sauté onions until soft but not browned, about 5 minutes, then add garlic and stir for a minute. Sprinkle turmeric and red pepper flakes over onions and fry for a couple of minutes, making sure they don’t burn. Add tomatoes and simmer until they reduce and thicken. Stir in the wine and let the alcohol evaporate, then add stock, thyme and bay leaves. Season with salt and pepper (you will need less salt if stock is salted). Simmer for 15-20 minutes.
  • Add fish, pour in the heavy cream, bring to boil and lower the heat to simmer until fish is just cooked through, shaking the pan instead of giving it a stir if needed, so not to break up the fish, about 3-5 minutes.
  • Stir in carefully the fresh herbs just before serving and adjust seasoning to taste. Serve in deep bowls with a grating of lemon zest, extra fresh herbs and a squeeze of lemon juice over the top. Serve with crusty bread or rice, if desired.

2018-10-19 Instructions. Saute onion, carrots and celery in 2-3 tablespoons of olive oil for about 3-5 minutes until vegetables softened. Add, broth, potatoes, bay leaf, wine and salt and pepper. Bring to …
4.8/5 (4)
Total Time 35 mins
Category Dinner Recipes
Calories 423 per serving
  • Saute onion, carrots and celery in 2-3 tablespoons of olive oil for about 3-5 minutes until vegetables softened.

2018-08-29 Best 20 Seafood Stew Recipes. Looking for the Seafood Stew Recipes? Best 20 Seafood Stew Recipes is one of my favored points to prepare with. When you need incredible suggestions for this recipes, look no more than this checklist of 20 best recipes to feed a crowd.
Estimated Reading Time 5 mins

2020-11-24 Alaska Seafood Stew. Favorite Email Print Copy Link . Link copied! Serve up a medley of Alaska seafood with this comforting and flavorful stew. Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 4; Ingredients. 3 Tbsp olive oil 2 tablespoons sliced garlic ; 1 cup diced white onion ; 1 1/2 cup sliced fennel bulb; 1 cup sliced celery ; 1 teaspoon tarragon, fresh or ...
Category Cook It Frozen Recipes
Total Time 40 mins

2021-09-24 STEP 2: The second step is to thaw, and rinse any frozen and fresh shellfish. Then allow them to drain in a colander. Transfer them into pasta bowls or a small plate. Now, you are ready to start the cooking process. Ingredients for Mixed Seafood Stew… (*full recipe card below) To make the SAUCE for this stew, you will need: 1/4 cup extra virgin olive oil; 1 large yellow onion- sliced; 4 ...
Servings 6
Total Time 41 mins
Category Seafood Recipes
Calories 415 per serving

Fisherman’s Stew consists of fresh seafood mixed with amazing herbs and spices. Pair it with a nice Irish Whiskey on the side – you can’t go wrong! The recipe is pretty simple and easy to prepare. You basically create a delicious broth, throw in the seafood and serve hot with a side of crusty bread. Pro- Tip: It’s important to use fresh seafood if possible – it’s just not the same ...
Estimated Reading Time 3 mins

2021-11-15 Turn to high heat then, once the stew is bubbling, add the seafood and parsley and cook for 2-3 minutes or until the seafood is just barely done – remember the fruit seafood will continue to cook due to the heat of the soup / pot, so do not overcook! Remove the pan from the heat then add a squeeze of fresh lemon juice (start with a little because you can always add more.) Pour into bowls and ...

2021-10-07 Seafood Stew Recipe Notes and Considerations. Don't get hung up on the seafood ingredients. Choose what you like and try to buy the freshest available. Pretty much all seafood works including fish and clams/mussels. Allspice and Paprika are part of a base spice mix I use for most recipes. The allspice is in line with the Caribbean vibe, but don't feel wed to it. If there are other …

red onion, Italian seasoning, paprika, fresh basil, pepper, seafood and 6 more Slow Cooker Seafood Stew Salu Salo Recipes vegetable broth, salt, seafood, cayenne …

While these seafood soup and stew recipes can stand on their own, here are some of our go-to appetizers to accompany your savory creation. In particular: Green salad – A leafy green salad rounds out a meal of seafood soup by adding texture and crunch as well as fiber and antioxidants. Crusty artisan bread – Mop up the broth or creamy stock with a piece of crusty baguette or ciabatta ...

2021-10-18 Instructions. Heat a large deep fry pan or a stock pot with a medium heat and add in 3 tbsp extra virgin olive oil, after 2 minutes add in 10 raw blanched almonds and 4 cloves of garlic, sauté for 3 to 4 minutes or until golden fried all around, then remove from the pan and transfer into a mortar.

2021-10-26 The Best Fresh Salmon Stew Recipes on Yummly | Spanish Seafood Stew, Indian Vegetable Stew, Pecos Red Stew

Fresh seafood stew recipe. Learn how to cook great Fresh seafood stew . deliver fine selection of quality Fresh seafood stew recipes equipped with ratings, reviews and mixing tips. Get one of our Fresh seafood stew recipe and prepare delicious and …

6. Stirring is the most important thing in this masterpiece, otherwise it will curdle. According to experts on fine Maine cookery, the important steps to success in creating the perfect lobster stew are, first, this partial cooling before ever so gently adding the milk - a mere trickle at a time.

This a simple white oyster stew recipe. Ingredients: 1 pint oysters with liquor 1 stick butter 1 cup fish stock or chicken stock 1 medium onion, chopped 1 potato, diced 3/4 cup dry white wine 2/3 cup heavy cream 1 tsp. parsley. Instructions: Simmer the butter, stock, wine, and vegetables until the vegetables begin to get tender. Add the oysters and cream, and simmer until the edges of the ...

Cioppino (Seafood Tomato Stew) Recipe by Tasty new In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 ...

Cook seafood stew recipes like Cioppino, Oyster Stew, Shrimp Gumbo, and more to make tonight special. Cioppino 75 mins Ratings. Bouillabaisse 80 mins Ratings. Oyster Stew 30 mins Ratings. Manhattan Clam Chowder 55 mins Ratings. Asopao de Camarones y Gandules (Puerto Rican Rice Stew With Shrimp and Pigeon Peas) 90 mins Ratings. Brothy Clams with Chorizo, Tomatoes, and Grilled …

Related Search