Dad's Favorite Seafood Stew

By • October 16, 2011 • 131 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.
The Editors

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!
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Tags: fish, scallops, shirmp

Comments (131) Questions (1)

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25 days ago sandi

Anyone try adding a bit of cream or milk to this?

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25 days ago inpatskitchen

I never have sandi, but maybe others will chime in.

Amen

about 1 month ago Soleil

Yes, I did add saffron to my soup and it was absolutely a lovely addition and added to the seductive color

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about 1 month ago betsyl

Do you think it would be ok to add a bit of saffron?

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about 1 month ago inpatskitchen

A little would be wonderful!

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about 1 month ago Petite fee

Thanks for the garlic ideas!

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about 1 month ago anna

I am in Australia and use Italian diced tomatoes or home grown tomatoes. It is difficult to find tasty local shop bought ones. Re Garlic - dice finely on a little salt on a board to soak up the garlic juice. A peeled Fresh head will keep for weeks if submerged in a small jar of olive oil. And finely, cook each type of seafood gently and for a few seconds so that it is tender and just cooked. love this website! Enjoy! ps Use only raw green shrimps which will change colour to orange and white stripes when cooked. (We call them prawns)

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about 1 month ago inpatskitchen

I use canned San Marzanos when they're not straight out of the garden also. And the salt diced garlic is a great idea! I don't have access to your shrimps, but Gulf of Mexico wilds are my go to...... Thanks so much !

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about 1 month ago Ramesh

Great dish. Simple yet delicious. Made me look like a pro.

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about 1 month ago inpatskitchen

Thank you Ramesh!

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2 months ago NotTooSweet

What a wonderfully easy, quick and delicious stew! Still can't believe something made that quickly could have such a great depth of flavor. I used canned fish stock and canned San Marzanos (small size). Added crusty bread as advised and it was a perfect meal. Can't wait to try this in the summer with fresh tomatoes and my own basil.

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2 months ago inpatskitchen

Thanks so much! I am so happy you enjoyed!

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3 months ago MaryFrancesCooks

This reminds me so much of my own Fish & Vegetable Stew (well, minus the shellfish). There's just something so good and comforting about a hot fish stew on a cold winter night! http://wp.me/p3Gq0g-1uM

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3 months ago inpatskitchen

Yes...fish stews are the BEST! Yours looks lovely! I have another one posted here. Take a look:
https://food52.com/recipes...

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about 1 month ago icharmeat

shameless, Mary Frances. simply shameless.

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3 months ago VB

Added a bit of chicken stock, some smoked paprika and red pepper flakes to the broth, and a bit of butter for richness. Store was out of scallops so doubled the shrimp (frozen shell-on, so brined to defrost, saved the shells for the next fish stock I make, threw into freezer). I made Peruvian cilantro rice and it was a great combo. Thank you!

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3 months ago inpatskitchen

Thank YOU VB!

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3 months ago Christina

Can this recipe be doubled?

Dscn3274

3 months ago inpatskitchen

Absolutely! And if your fresh tomatoes aren't the best, use canned San Marzanos...about a 28 ounce can if you're doubling. Sure hope you enjoy!

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4 months ago Janice Robinson

I have gathered all the ingredients for this recipe and will be making a special dinner. I am not an experienced cook. My question is will there be enough broth with only a cup of clam juice and a 1/2 c of wine? Thank you. Janice

Dscn3274

4 months ago inpatskitchen

The seafood will give off some liquid but if you're concerned, instead of fresh tomatoes (since they're not in season around here) use a 15 ounce can of really good Roma tomatoes like San Marzano and their juice. I find this works best in winter. Hope you enjoy!

Amen

4 months ago Soleil

Here in Dubai, we have the day off tomorrow with it being our UAE National Day. This soup is on the menu for tomorrow, however, I will be adding some scallops and kalamari to this beautiful recipe! I cannot wait! Sahteeen!

Dscn3274

4 months ago inpatskitchen

Sounds great! Enjoy your Holiday!

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5 months ago Lynn Frost

What coud I substitute for the clam juice(but still will add flavor) as I have a severe allergy

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5 months ago inpatskitchen

You might try a shrimp broth or a fish broth. Chicken broth could sub but won't give you as much seafood flavor.

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5 months ago PlainCheesecake

Made this dish last night and it was such a hit at the table. As per some of the comments, I used canned San Marzano tomatoes, just cod, added in sliced baby Dutch Gold potatoes (I'd soaked them earlier to remove some of the starch), and a pinch of crushed red pepper. The broth IS the best part. It's incredibly adaptable and looking forward to making it again.

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5 months ago inpatskitchen

Totally agree with you about the broth! Thanks so much!!

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5 months ago Spencer Dylan Smith

I have been making this for years. An addition I have added is that I make a sauce of mayo, rice wine vinegar, and cayenne. You whisk them all together and refrigerate for an hour or so. Drizzle this on top of the soup and then the parsley on top of that. It adds a good acidic zing and a little spicy kick.

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5 months ago inpatskitchen

Sounds wonderful!!

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6 months ago Romney Lewis

This has been my go to recipe for quite a while. Just thought I would stop by to say thanks.

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6 months ago inpatskitchen

Thanks so much Romney! Thrilled it's your "go to"

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6 months 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!

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6 months 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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7 months 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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7 months 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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7 months ago Carole

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

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7 months ago inpatskitchen

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

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7 months 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

7 months 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!