seafood stew recipe
The Best seafood stew recipe
What I love most about this stew is how balanced it is—it’s got protein from the fish and shrimp, fiber from the vegetables, and healthy fats from the olive oil and garlic. My kids have grown up eating it, and they’ll still ask for seconds, even when they’re older. It’s not just a meal; it’s something that brings people together, whether it’s a weekend family dinner or a cozy night in. Plus, it’s easy to customize—swap in whatever seafood you have on hand, add extra herbs or a splash of wine if you like, or even make it vegetarian if you’re feeling lighter. It’s the kind of dish that feels like a hug in a bowl, and that’s something I’ve always valued.
Creamy Seafood Stew with Lemon and Herbs
A rich and comforting seafood stew featuring tender shrimp, mussels, and white fish in a velvety tomato-cream sauce, finished with fresh herbs and a squeeze of bright lemon. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 lb (450g) mixed mussels and clams, cleaned
- 1 lb (450g) white fish fillets (cod, halibut, or haddock), cut into chunks
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup fish or vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped
- Fresh dill, chopped
- Lemon wedges
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. -
2
Stir in crushed tomatoes, thyme, rosemary, smoked paprika, bay leaf, salt, and pepper. Bring to a simmer and let it cook for 5 minutes. -
3
Add heavy cream and fish or vegetable broth. Simmer for another 5 minutes, allowing the flavors to meld. -
4
In a separate bowl, melt butter over low heat. Add shrimp, mussels, and clams. Cook for 2-3 minutes until mussels and clams open. Remove and set aside. -
5
In the same pot, add white fish fillets. Cook for 4-5 minutes on each side or until fully cooked and flaky. Remove fish and set aside. -
6
Return mussels and clams to the pot with their liquid. Discard any unopened mussels or clams. Stir in lemon juice. Simmer for 2 more minutes. -
7
Gently fold the shrimp and fish back into the stew. Simmer for 2-3 minutes to warm through. Discard the bay leaf. -
8
Taste and adjust seasoning if needed. Garnish with chopped parsley and dill. Serve with lemon wedges.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Slotted spoon
- Chef’s knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter version, replace heavy cream with half-and-half or coconut milk.
- Use a mix of seafood for variety—try adding scallops or lobster chunks.
- Ensure all mussels and clams open during cooking; discard any that remain closed.
- Make ahead: The stew can be prepared up to 2 days in advance and reheated gently before serving.
Variations
- Add a splash of white wine while sautéing the onions for extra depth.
- Include a handful of spinach or kale in the last 2 minutes of cooking for extra greens.
Watch Video Of How Creamy Seafood Stew with Lemon and Herbs Works
❓ Frequently Asked Questions About Creamy Seafood Stew with Lemon and Herbs
1. What is the best type of seafood to use for this stew, and how do I choose the best quality?
The best seafood for this stew typically includes a mix of firm white fish (like cod, haddock, or halibut), shrimp, mussels, or clams, and sometimes scallops or lobster for extra richness. For quality, look for fresh, firm seafood with bright colors and minimal odor. Avoid any that smell fishy or have a slimy texture. If buying frozen, ensure it’s thawed completely and still retains its shape and color.
2. Can I substitute any of the ingredients in the recipe, and what are some good alternatives?
Yes, you can make substitutions! For example:
– White fish → Swap cod for tilapia or flounder.
– Shrimp → Use scallops, crab meat, or even more mussels or clams.
– Potatoes → Replace with sweet potatoes, parsnips, or even cauliflower for a lighter version.
– Onions & garlic → If needed, use shallots or a garlic-infused oil instead.
– Lemon → Substitute with extra white wine or a splash of vinegar for brightness.
3. How long should I simmer the stew, and what temperature should I maintain?
Simmer the stew gently over medium heat for about 20–25 minutes (or until the seafood is fully cooked and the broth thickens slightly). Use a thermometer to check—fish should reach 145°F (63°C), and shellfish should be opaque and easily flaked. Avoid boiling, as it can make the seafood rubbery or cause the broth to break.
4. Can I make this stew ahead of time, and how should I store and reheat it?
Yes, this stew tastes even better the next day! You can prepare it 1–2 days in advance and store it in an airtight container in the fridge. When reheating, gently warm it on the stove over low to medium heat, stirring occasionally, until steaming hot (about 10–15 minutes). Avoid boiling again to prevent seafood from overcooking. If reheating leftovers, check the temperature reaches 165°F (74°C) to ensure safety.
5. Why is my stew too watery, and how can I fix it?
A watery stew often happens when ingredients like potatoes or onions break down too much or when the broth evaporates too quickly. To fix it:
– Reduce the broth by simmering uncovered for 5–10 minutes to thicken.
– Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir in slowly.
– Strain the broth if needed to remove excess liquid from vegetables.
– Use a roux (butter + flour) to thicken the sauce before adding seafood.
– Add a splash of cream or butter for richness if desired.
