Dad's Favorite Seafood Stew
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Author Notes: Our family was in the retail fish and seafood business for almost 80 years and during the course of time hundreds of seafood recipes were collected, tested and developed. Dad came up with this one years ago and it's been a family favorite for those of us who love the fruits of the sea. An impressive, but easy, company dish for four to six....Serve it up with crusty bread ! - inpatskitchen
Food52 Review: WHO: inpatskitchen is an avid FOOD52-er and food blogger -- with fish and seafood retail in her blood.
WHAT: A bright, pure seafood stew that comes together in just 20 minutes.
HOW: Simmer tomatoes, stock, and wine, add seafood, simmer some more, and garnish. (That's it!)
WHY WE LOVE IT: This stew tastes of the sea -- if the sea was delicately perfumed with tomatoes, aromatics, and herbs. Plus, the broth was so good that we drank it on it's own.
- A&M
Serves 4 to 6
- 1/3 cup extra virgin olive oil
- 4 crushed garlic cloves
- 6 peeled and seeded roma tomatoes cut into thin strips
- 1 cup homemade fish stock, purchased seafood stock or clam juice
- 1/2 cup dry white wine
- 1 pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks
- 16 large peeled and deveined raw shrimp
- 16 sea scallops
- 1/2 cup finely shredded fresh basil leaves
- 1/2 cup chopped flat leaf parsley
- Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.
- Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood)
- Add the fish and seafood and simmer for about 5 minutes until just done (Don't over cook!). Stir in the parsley and basil and serve immediately ( with that crusty bread!!)
- This recipe is a Wildcard Contest Winner!
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25 days ago Michael A. LaMarca
Made thi dish for Easter dinner and it was a smash! Used all fresh, no frozen seafood and what a hit. Used canned San Marzano tomato's and a real good bottle ($9.00) of white wine. People still talk about the Zuppa da Pesce (Seafood Stew)
25 days ago inpatskitchen
So glad you enjoyed this Michael! I'm actually making this for my Dad on Tuesday when he's due to come home from a three week hospital stay.
2 months ago Rochelle Woods
Pat can you post your recipe for your fish broth? I cannot wait to make this!
2 months ago inpatskitchen
Hi Rochelle! Scroll down the comments below and find an easy broth recipe that I posted. It starts out with "2 pounds of fish frames...". And drbabs has a shrimp stock posted if you scroll down even further. I do hope you enjoy..please let me know!
4 months ago Michele Campbell
This is my first time on the site and there are some great recipes here. I want to fix dad's favorite Seafood Stew and wanted to know if anyone had added onions and peppers to this recipe?
4 months ago SKK
Welcome! I have made Pat's recipe quite a few times and it is always a hit. In my opinion onions and peppers would overpower the delicacy of the fish. That being said, you never know until you try!
4 months ago inpatskitchen
Hi Michele! Welcome to Food52! I agree with SKK here..I think this one is all about the seafood and fresh basil, but if you do decide to add onion and pe paper ple a se let me know how it turns out.
5 months ago hst1950@yahoo.com
Will leftovers be good the next day?? Just wondering. I will be making for only two people.
5 months ago inpatskitchen
I have gently reheated leftovers, but maybe a better option would be to hold back on half the seafood and broth for your dinner. The next day reheat the broth and add the remaining seafood. That would ensure tender shrimp, scallops and fish.
5 months ago denise&food
Made it tonight. Added calamari and was delicious. The tomatoes are not great this time of year so may have been better to use canned plum tomatoes. We loved it and will make again! Served with some rice, toasted bread on the side.
5 months ago inpatskitchen
Oh I love calamari! Use san marzano tomatoes if you can. So glad you enjoyed...Thanks so much!
9 months ago TheWimpyVegetarian
This looks fantastic, Pat!! Many congrats on the wild card pick!!!!
9 months ago inpatskitchen
Thanks so much susan! It really is quite good.
9 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats on the Wild card Pat! This looks like a completely perfect weeknight supper. Can't wait to try it!
9 months ago inpatskitchen
Thanks Emily! LOVING your Big feast!!
9 months ago GiGi26
Well done, Patti!!! Congratulations! So happy this was recognized! It IS the best and a favorite with our family too!!
9 months ago inpatskitchen
Thanks Pam! So surprised...but it is a wonderful stew isn't it? And Dad deserves the kudos!!
9 months ago SKK
Well deserved, Pat! I have enjoyed this recipe since you first posted it!
9 months ago inpatskitchen
Thanks so much! So glad you've been enjoying it!
9 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations Pat, what a delicious stew.
9 months ago inpatskitchen
Thanks suzanne...I'm so surprised and happy!
9 months ago healthierkitchen
This sounds just delicious. Congrats!
9 months ago inpatskitchen
It really is hk...thank you very much!
9 months ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations--I love this stew!
9 months ago inpatskitchen
Oh my! I saw your "congrats" in my e-mail and couldn't figure out what was going on...thank you so much! My Dad will be so proud!!
over 1 year ago lapadia
Yum., yum, I can taste it already, similar to the White Fish Stew I posted...yum!!
over 1 year ago inpatskitchen
Thanks so much lapadia!....your White Fish Stew reminds me of one my mom used to make ...she always used dry vermouth!!
over 1 year ago inpatskitchen
To SKK: I'm posting this for the second time so I apologize if it comes ups twice: Did you fry the alligator...I'll have to dig up my mom's recipe for alligator piquant for our smackdown! (LOL)
over 1 year ago inpatskitchen
Did you fry any of the alligator? My mom used to make an alligator piquant...I'll have to search for her recipe!!
over 1 year ago SKK
IPS, I love the simplicity of this. Can't wait try it - this recipe is now in the line-up. Do you have a recipe for your favorite home-made fish stock? Never made it.
over 1 year ago inpatskitchen
Thanks so much SKK...it is easy, but that's what I'm known for...and yes I have a recipe that's very easy if you can scrounge some fish bones from your fish guy:
2 pounds fish frames, washed (use ocean fish such as snapper, flounder, fluke, halibut = NO salmon)
1 onion, sliced
2 celery stalks, finely sliced
1 bay leaf
2 tablespoons butter
Heat the butter in a 4 qt sauce pan . Add the onions and celery and gently saute until translucent and fragrant but not browned. Add the bones and bay leaf and cover with cold water. Bring to a boil and then gently simmer for 10 minutes. Skim off the foam that rises to the top and continue to simmer for 40 minutes. Strain through a fine sieve and freeze extra in half pint containers. Add a lot of water to the pot when covering the bones. When you thaw the stock it will be very gelatinous, but that's a good thing!!
drbabs posted a recipe for stock in this comments section earlier which looks very good also!
And again, Thanks...and please report back if you make this...I love the input!
over 1 year ago SKK
Wonderful! Thank you. I have my fish guys here in Seattle and can get the fish frames. Also you answered my question without asking - yes it can be frozen. Thanks for the tip on drbabs.
By the way, when are we going to have that alligator contest?
over 1 year ago Niknud
I love a good seafood stew. This one sounds like a definite keeper - would it be at all adviseable to use a fresh-water fish, like trout, instead of salt water? I have an abundance of trout and am reaching my limits on grilling/roasting. Hadn't thought to try it in a stew. Think it would work?
over 1 year ago inpatskitchen
I think it would be fine as long as the fillets are skinned...just add it in at the very last minutes so it doesn't fall apart on you..and thanks!!
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Yum, I love this, too. My husband is allergic to bivalves (i.e., clams and scallops), so when I make a fish soup or stew, I peel the shrimp and make a stock with the shrimp shells covered with water, a little salt, half a lemon and a smashed garlic clove. Simmer it all together for about 10-15 minutes and strain out the solids. Add water or white wine to make up any additional liquid. It's quick and easy and I like it a lot better than bottled clam juice.
over 1 year ago inpatskitchen
I agree drbabs!! Homemade is so much better....If I'm able to get heads and frames I make a large pot and then freeze in 1/2 pint containers...it was extremely easy when we had the market...now I have to beg!!
over 1 year ago GreenChef
My Dad would have loved this. This is a genuine keeper. Excellent photo!
over 1 year ago inpatskitchen
Oh thank you so much GreenChef...my dad hasn't cooked in quite a while but when he did make this he would insist that everyone (even the non seafood lovers) try a bit...he did convert a few!!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Wow does this sound delicious, love this definitely saving this and making it!! BTW all your ingredients are there now.
over 1 year ago inpatskitchen
Thanks sdebrango! I wrote to foodpickle about it and then magically the missing ingredients appeared! This really is a good and easy seafood dish!