Dad's Favorite Seafood Stew

By • October 16, 2011 • 100 Comments

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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
  1. 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.
  2. 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)
  3. 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!
Jump to Comments (100)

Tags: fish, scallops, shirmp

Comments (100) Questions (1)

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8 days ago Susan

My 14 year old daughter asked for seafood soup, so going to try this tonight!! So excited. Adding little neck clams & mussels instead of scallops, along with cod & shrimp. Will have to go with canned tomatoes and I just used up all my fresh garden heirloom tomatoes. Also adding fresh corn on cob, 2-3 inch size pieces as its still available here in Iowa. Also fresh thyme instead of basil because she loves that flavor. Also will make stock from the shrimp shells. Thanks-so glad I found this site. I love that its your dad's favorite and that I can modify to fit our needs!

Dscn3274

8 days ago inpatskitchen

Your version sounds wonderful Susan and good canned tomatoes work perfectly! Thanks for trying this and welcome to Food52!!

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20 days ago Debbie

Hi! Okay this was delicious! it made a lot too- granted I added more stock and the liquid I steamed the muscles in- just amazingly yummy. Even heard "best soup I've ever had"(it looked like more like a soup than a stew when all was said and done) which is quite a statement in a house that doesn't typically eat a lot of seafood. My question is- how long can this be in the fridge though? I don't know the rules since I don't cook seafood often :)Thank you for the recipe!!! It was awesome!!

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19 days ago inpatskitchen

Hi Debbie! So happy you enjoyed. I've kept it a couple of days in the fridge and then gently reheated it.

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29 days ago Carole

Thanks for the fish stock recipe; really excited to do it all!

Dscn3274

29 days ago inpatskitchen

Thank YOU Carole! Please let me know how it goes..

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29 days ago Carole

This looks fantastic! I would like to try to make my own fish stock since what I can buy at our local fish store is too heavily salted for my taste. Could you please recommend a method (ingredients and technique) so that I can have a great base for your seafood stew?

Dscn3274

29 days ago inpatskitchen

Hi Carole! If you scroll down through the comments you can find my recipe for fish stock. It involves fish frames, onion, celery, bay leaf and butter. I sure hope you enjoy!

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about 1 month ago Andrew

Hi, thanks for posting this recipe. I have never made seafood anything before, and decided to try this since it seems simple. I used defrosted bagged cod, jumbo shrimp, and bay scallops. I put in the correct amount of everything except there was a little less wine because the bottle ran out (not too much less though), and I used refridgerated minced garlic (a little over a tablespoon probably) cause I did not have garlic cloves. I deveined and peeled the shrimp and also peeled and deseeded the tomatos (tedious!). I just have some questions:
1) my broth came out kind of yellow. Any idea why it is not red like the picture?
2) it is a bit bland to me, but obviously a ton of people like it, so I am wondering if it's because I did not use the cloves of garlic? Or perhaps I should just experiment with spices?

Thanks for your time and response. Overal it did taste good though, I am proud of my first seafood stew attempt! Thanks for providing this recipe for me.

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about 1 month ago inpatskitchen

Hi Andrew! Welcome to Food52! I'm flattered that you tried this but sorry to hear you thought it a bit bland. Maybe it was the garlic (I've never used the bottled) and the tomatoes really need to be at their peak. If you make it again try substituting a 15 ounce can of really good San Marzano tomatoes if very ripe fresh ones aren't available. Some have said they add a little crushed red pepper also. But do make sure you stir in the fresh parsley and basil right at the end. Hope you give it another try!

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28 days ago Andrew

Thanks for the advice, I definitely will try this again!

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about 1 month ago Starmade

I love how quick and simple this is. It is irresistible to mess with it, a bit, if you have other good veg in the fridge, so I fried some small fresh whole okra from the farmers market with the garlic, then added potato diced in about half inch cubes, with the liquids. Added fish when potato was almost done. The broth is a little bit clouded by the potato starch, not clear like the picture, but still pink and fresh and flavorful.

Dscn3274

about 1 month ago inpatskitchen

Thanks so much Claire! Your version sounds wonderful!

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about 1 month ago aargersi

Abbie is a trusted source on General Cooking.

Yay congratulations! Friday dinner is decided!

Dscn3274

about 1 month ago inpatskitchen

Sure hope you enjoy this Abbie! It really is a family favorite!

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3 months ago Kaede Sullivan

I just made this for dinner. It is delightful and perfect with crusty baguette! I added some mussels and finished it off with a pinch of red pepper flakes.

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3 months ago inpatskitchen

Thanks so much Kaede! Love the mussels and red pepper flakes! So happy you enjoyed!

Stringio

4 months ago Heather Diamond-Guzzi

Should you add yukon gold potatoes to make it heartier or no?

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4 months ago inpatskitchen

I've never thought of putting potatoes in this stew but I have added pasta to stretch it out a bit. If you try potatoes please let me know how it goes.

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6 months ago Lisa

Made it for the second time tonight. Accidentally used red wine instead of white...still came out delicious. Served it over brown rice & grains. Also added asparagus...worked nicely.

Dscn3274

6 months ago inpatskitchen

Thanks Lisa! So happy you enjoyed!

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7 months ago chris

Can you add wild rice to the stew?

Dscn3274

6 months ago inpatskitchen

Hi Chris!
I've never thought of rice of any kind for this stew.....pasta maybe....but you sure could give it a shot. Just make sure to cook the wild rice separately since it requires a long cooking time.

Stringio

8 months ago Gillian McKnight- Tutein

Good googly moogly that was DELICIOUS!!!! So simple, wholesome, hearty, and and and. I could go on and on about this one. Thank you!

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8 months ago inpatskitchen

Thank YOU Gillian!

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8 months ago anotherfoodieblogger

I just stumbled upon this recipe browsing the wildcards. YUM! I'm saving this to surprise my husband with, he adores sea food dishes!

Dscn3274

8 months ago inpatskitchen

Thanks! Hope you both enjoy...it's definitely one of our favorites!

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8 months ago Petite fee

awesome flavor! merci!

Dscn3274

8 months ago inpatskitchen

Thank you! So happy you enjoyed!

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9 months ago Lakelivingmom

Love your recipes! Living on a lake, my frig. Is well stocked with fresh water fish! Do you think I can substitute fresh water for salt water fish?

Dscn3274

9 months ago inpatskitchen

Thanks so much Lakelivingmom! I think you can use freshwater fish as long as it's firm and relatively mild. And welcome to Food52!

Stringio

9 months ago Sara Gould Farthing

We made this twice this week. The first batch was so good that we made a second just so we could have the leftovers. We are lucky enough to live in Seattle and have seafood at its finest! Thank you!

Dscn3274

9 months ago inpatskitchen

Wow! I'm so happy you enjoyed this! And I'm so jealous that you have access to fresh seafood! Thanks so much and welcome to Food52!

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9 months ago Kathy K

This is my new traditional Christmas Eve recipe (year two!)I forgot to bookmark it last year and I am so glad I found it again. I have a big family so I add a bit more shrimp and also mussels (in the shell because they look so happy). What is your favorite wine to use in this dish? I am using chardonnay this year because I have it on hand.

Dscn3274

9 months ago inpatskitchen

So happy you found it again! I often add mussels or clams or even squid when I'm making it for a crowd...and I usually use chardonnay or sauvignon blanc because that's what I drink. Have a wonderful Christmas!!

Dscn3274

9 months ago inpatskitchen

And welcome to food52!!

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10 months ago Osiris

I am making this for Xtmas eve. What would be a good side ditch for it?

Dscn3274

10 months ago inpatskitchen

I usually serve a tossed green salad and crusty bread with this. I sure hope you enjoy!

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10 months ago DamonO

I'm looking forward to trying this recipe, but I have a question. The recipe calls for 1/2 cup dry white wine and 1 cup of fish stock. Is this enough liquid to cook the other ingredients? Doesn't seem like a lot, but I just want to be sure there's not a typo in there. Thanks!

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11 months ago Carolyn

Made this recipe the other night and loved it. I only made minor changes.
1. Used a bag of smaller sized scallops, bite sized.
2. Added fresh spinach at the end with the herbs.
3. Used some of the juice from the thawed seafood during the simmer stage. (I did not have a fresh fish and seafood option in my little Missouri town)
4. Added more wine, (rarely a bad thing, LOL)
By adding spinach, I felt like I provided plenty of vegetables with the meal as well.
I plan to make this for guests soon!

Dscn3274

11 months ago inpatskitchen

Thank you Carolyn! I'm so happy you enjoyed... the spinach is a terrific idea!