Dad's Favorite Seafood Stew
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
- 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!
Showing out of comments
4 months ago grkmama
I made this for New Year's Eve. It really is surprisingly delicious! The best part is that is so easy to make! I made it as written, not wanting to play around with it the first time, but it seems easily adaptable to anything. I would serve it with pasta the next time because it really does make a lot of liquid for not being a soup. Perfect for company and easily doubles. It's a keeper!
4 months ago inpatskitchen
Pat is a trusted home cook.
I'm so happy you enjoyed this! And yes, we've served it over pasta also. Feel free to use good canned San Marzano tomatoes when fresh aren't at their best.
about 1 month ago ziba
when you add noodle does is become like a soupy pasta (like chicken noodle). I was thinking of adding cream and some noodles to this recipe... cant wait to try!
about 1 month ago inpatskitchen
Pat is a trusted home cook.
Hi ziba! Yes ..adding noodles is a great idea! Not sure about the cream but it sure can't hurt to try! I hope you enjoy..
12 months ago Tigi
Excellent. Simple, flavorful. Will add some pasta when I serve the left overs. Easy meal to serve for company.
12 months ago inpatskitchen
Pat is a trusted home cook.
Thanks so much Tigi!!
over 1 year ago Eva Vooijs
Tried this last night and I can see why its "Dad's favorite". As the person doing the cooking its moved to my Top Recipes. Elegant, versatile and full of flavour but easy and quick to prepare, what's not to like!?
Thank you for sharing!
over 1 year ago inpatskitchen
Pat is a trusted home cook.
Oh I'm so glad you enjoyed Eva. Thank you!!!
over 1 year ago Charlotte Stone
This was fantastic! I added a dry red wine and used cilantro instead of parsley. So simple and delicious!
over 1 year ago inpatskitchen
Pat is a trusted home cook.
Thanks Charlotte! So happy you enjoyed!
over 1 year ago Lisa
I'm a bit confused on the low liquid amount (1 1/2 cups in all, not counting oil); this doesn't seem like much when divided 4, or even 6, ways. Has anyone added more stock? Thank you.
over 1 year ago inpatskitchen
Pat is a trusted home cook.
Hi Lisa! The seafood will give off much more liquid when cooked, however I have often added more tomatoes and/or stock in the past. Remember, it's a stew, not a soup....
about 2 years ago Manhattan Tart
What a fabulous recipe and a great springboard from which to start! The modifications made were minimal and mostly just because of the flavor profile I like with seafood. I used much less oil (about 3 Tbs) and sweated minced garlic with a few finely diced, leafy stalks of celery & half an onion; next time I'll add a bit of leek, too. Added some mussels & saffron as well. I used New Zealand Ling, a sustainable, firm-fleshed white fish, with tasty results. Can't stop talking about how terrific it was w/ crusty bread & big salad. And so pretty, too!
about 2 years ago inpatskitchen
Pat is a trusted home cook.
Thanks so much Manhattan Tart! Love your modifications..
over 2 years ago Juliebell
We stay in on New Year's Eve so I try to fix something special for dinner. This was wonderful. So quick and easy and so delicious. I subbed the fresh tomato with a can of fire roasted tomatoes which made perfect sauce. Thanks Pat for another great recipe!
over 2 years ago inpatskitchen
Pat is a trusted home cook.
Thank YOU Juliebell! I think canned tomatoes are a must during the winter months (I usually use San Marzano). I'm so happy you celebrated the New Year with my dad's stew.. he would have been pleased as punch!
over 2 years ago Bob
Not only dad's favorite seafood stew. It is mine as well. And it also looks great.
over 2 years ago inpatskitchen
Pat is a trusted home cook.
Thank you Bob! We just love it! My Dad would have been tickled pink to hear this. Happy Thanksgiving!
over 2 years ago John
You made beautiful recipes. And most of all easy to make.
over 2 years ago inpatskitchen
Pat is a trusted home cook.
Thanks so much John!
over 2 years ago mcdenver
Hi! We love your recipes. If I need a substitute for the wine, what do you recommend? I saw one comment on veg broth? More clam juice? Something else? Thanks so much - hoping to stay true as possible to your recipe.
over 2 years ago inpatskitchen
Pat is a trusted home cook.
Thanks so much mcdenver! I'd sub clam juice or chicken broth if you can't use the wine.
over 2 years ago Erika Mayo
Nice and simple! I only added some salt and extra garlic to taste. I will definitely make this again, and plan to try this broth with mussels and some squid ink pasta next week.
over 2 years ago inpatskitchen
Pat is a trusted home cook.
Oh yes! Extra Garlic!!! Thanks so much!
over 2 years ago Kate Lamberson
Absolute hit in our household...lovely, and simple!
over 2 years ago inpatskitchen
Pat is a trusted home cook.
Thanks Kate! It's a hit here also!
almost 3 years ago Dolores Davis
I like hot and spicy. So I added a handful of crushed red pepper flakes and three shots of Tabasco and this recipe was to die for. I usually wind up throwing away uneaten food. I barely had to wash the bowl from this stew, it was bowl licking great.
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
So happy you enjoyed and "spicing" it up sounds great! Thanks!
almost 3 years ago Cara
Made this for dinner this evening and (oh my gosh) it was delicious. I didn't have any wine so I substituted it with vegetable stock (I know they're not close in flavour but it was the best I could do), and I'm think it's now my Dad's favourite fish stew now as well.
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
So happy you enjoyed! Thanks so much!!
almost 3 years ago CorrynandAllison Bass
Made this last night it was delisioso !! I added fresh mushrooms after sauting the garlic!!
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
So happy you enjoyed! Thanks!
almost 3 years ago Eva Yakutis
Can you recommend a good clam juice or are they all pretty good from the store?
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
I've heard that Bar Harbor is a good brand but it's not always available in the Detroit area. I keep clam base in my fridge so I can control the salt in my broth. Hope you give this a try!
almost 3 years ago Burger
Also decided it would be astounding over orzo or another preferred pasta. Naturally you would have to increase the broth content. Also decided to integrate lobster into the ingredients as it is readily in our area. Mussels, clams and oysters an option as well. So much to cook and so little time. This was a memorable dish, AS IS ! On to the next level. I see many viable options ..... All good. Thank you for the inspiration.
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
Thank YOU Burger!
almost 3 years ago MiLo
Made this for our closest friends for dinner this evening and they loved it! I wasn't able to add saffron but it was still yummy.
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
I don't use saffron when I make this either...So happy all enjoyed! Thanks! It certainly is a wonderful tribute to my Dad!
almost 3 years ago Burger
Thought it needed some lemon juice, a little red pepper and is clearly better with clam juice vs store bought seafood stock. I also added two tablespoons of butter.... made a difference. Also used vermouth vs other white wines. Definitely a KEEPER! and OBTY saffron would be amazing!
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
Thanks so much burger! My mom always used vermouth in seafood stews and saffron is always a good idea. I have another recipe on this site for Mediterranean Fish Stew that uses saffron.
almost 3 years ago Burger
Would you share it with me?
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
Here you go: ood52.com/recipes/21452-mediterranean-fish-stew
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
Sorry: https://food52.com/recipes...
almost 3 years ago inpatskitchen
Pat is a trusted home cook.
Boy am I screwing up today! I think this is right:
https://food52.com/recipes...
almost 3 years ago Burger
Got it. Looks amazing! I will on the coast this summer and will be sure to try it with fressh seafood including shellfish as well as lobster.
almost 3 years ago sandi
Saffron sounds awesome too.
Showing 46 out of 179 comments