Description
A hearty and flavorful seafood stew made with a medley of fresh seafood simmered in a rich tomato and white wine broth, perfect for a cozy meal or entertaining guests.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup dry white wine
- 2 cups seafood or fish stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound firm white fish (like cod or halibut), cut into chunks
- 1/2 pound mussels or clams, cleaned
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and red pepper flakes, and cook for 1 more minute.
- Stir in diced tomatoes, white wine, seafood stock, salt, pepper, and paprika. Bring to a simmer and cook for 10 minutes to let the flavors blend.
- Add the fish and scallops; cook for 3 minutes.
- Add shrimp and shellfish. Cover and simmer for another 5-7 minutes, or until shellfish open and shrimp are opaque.
- Discard any unopened shellfish. Stir in chopped parsley.
- Serve hot with lemon wedges and crusty bread if desired.
Notes
- You can substitute the seafood with what’s fresh and available locally.
- Add a splash of cream at the end for a richer version.
- Make it spicier with extra red pepper flakes or hot sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg