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–+ servings
Cozy One-Pot Seafood Stew

Cozy One-Pot Seafood Stew That Warms Your Soul

This Cozy One-Pot Seafood Stew is a delightful blend of seafood and spices, perfect for warming your soul on chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Coastal, Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil opt for extra virgin for enhanced flavor
  • 1 medium chopped onion substitute shallots for a milder taste
  • 2 stalks chopped celery can replace with diced bell peppers
  • 1 medium diced carrot leeks can be used as an alternative
  • 3 cloves minced garlic fresh cloves are preferred
  • 1 14-ounce can canned diced tomatoes fresh tomatoes can work if cooked down first
  • 1 cup white wine substitute with additional seafood stock for a non-alcoholic version
  • 4 cups seafood stock or fish broth vegetable broth can be used for a vegetarian version
  • 1 leaf bay leaf use thyme as a substitute if needed
  • ½ teaspoon red pepper flakes adjust to taste
  • 1 teaspoon fresh thyme use dried thyme as a substitute, but use less
For the Seafood
  • 1 pound white fish (e.g., cod or haddock) any firm-fleshed fish works well
  • ½ pound peeled shrimp can replace with diced scallops or crab
  • 1 pound mussels or clams if unavailable, use additional shrimp or fish
For Garnish
  • ¼ cup fresh parsley can use cilantro for a different herbal note

Equipment

  • large heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add 1 chopped onion, 2 chopped celery stalks, and 1 diced carrot. Sauté for 5-7 minutes until soft.
  2. Stir in 3 minced garlic cloves and cook for an additional minute. Add one 14-ounce can of diced tomatoes and let it simmer for 3-4 minutes.
  3. Pour in 1 cup of white wine, stirring to deglaze the pot. Allow to simmer gently for 5 minutes.
  4. Add 4 cups of seafood stock, 1 bay leaf, ½ teaspoon of red pepper flakes, and a pinch of fresh thyme. Bring to a steady simmer for 15-20 minutes.
  5. Gently add 1 pound of white fish to the pot, cooking for 5 minutes until opaque. Then add ½ pound of peeled shrimp, simmering for another 3 minutes.
  6. Toss in 1 pound of mussels or clams, cover the pot, and cook for 5-7 minutes until shells open.
  7. Remove bay leaf, sprinkle with freshly chopped parsley, adjust seasoning, and serve hot. Enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 36gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Freshness matters, and the stew stores well for leftovers. Avoid overcooking seafood for the best texture.

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