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Seafood Stew

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Seafood Stew
What’s more comforting than a rich broth? One brimming with cod, scallops, and shrimp. This seafood stew has it all—and our recipe makes it easy to bring together. Don’t forget a fresh loaf of New Seasons artisan bread to soak up every last bit of it!

  • Serving Size

    4

  • Total Time

    55 minutes

Ingredients

  • 4 tablespoons unsalted butter

  • 1 medium yellow onion, peeled and diced

  • 2 tablespoons tomato paste

  • 3 cloves garlic, peeled and minced

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1 bay leaf

  • 1/4 teaspoon crushed red pepper flakes

  • 1 cup dry white wine

  • 1 (28 oz) can diced tomatoes

  • 3 1/2 cups vegetable stock

  • 2 tablespoons fish sauce (or to taste)

  • Kosher salt and pepper, to taste

  • 1 pound cod, cut into 1-inch pieces

  • 1/2 pound medium shrimp, peeled and deveined

  • 8 scallops, shucked, muscle removed

  • Optional: 12 small clams and/or ½ lb mussels, scrubbed and debearded

  • Parsley, washed and chopped for garnish

Directions

  1. In a large pot over medium-high heat, melt butter and sauté onions until tender.
  2. Add in tomato paste, garlic, and red pepper flakes and stir for about a minute.
  3. Pour in wine, dried oregano, dried thyme, bay leaf, diced tomatoes, vegetable stock, and fish sauce. Bring to a boil, reduce heat and simmer for about 15 minutes. Add salt and pepper to taste.
  4. Optional: Add in clams and/or mussels and reduce heat to low. Cover and let clams and/or mussels cook until they begin to open, about 3 to 4 minutes
  5. Add in cod, shrimp, and scallops and let simmer for an additional 4 minutes or until fully cooked through (and clams/mussels have opened completely).
  6. Season with additional salt and pepper if needed and remove from heat.
  7. Serve in bowls garnished with parsley and enjoy!
Tags
Dinner Seafood Soup

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