- Prep time 25 minutes
- Cook time 20 minutes
- Serves 4 to 6
Our family was in the retail fish and seafood business for almost 80 years, and during the course of that 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
Test Kitchen Notes
The developer of this recipe, inpatskitchen, is an avid Food52er and food blogger—with fish and seafood retail in her blood. With over 400 (!) recipes on Food52, many of them contest winners, inpatskitchen is one of our go-to community members for reliably delicious, simple-to-follow recipes, like this one. This recipe is a bright, pure seafood stew that comes together in just 20 minutes. It's chock-full of scallops, shrimp, and any kind of saltwater fish fillets—mild-mannered snapper, halibut, cod, or sole, cut into 2-inch chunks.
Simply simmer some tomatoes, stock, and wine, add the seafood, simmer some more, and garnish. (That's it!) When you're cooking the stew, there are a few things to note: You can make the seafood stock yourself (try out this recipe), buy your favorite kind from the store, or hover somewhere in between with this Genius little trick for near-instant, super-flavorful broth that tastes like the sea. Second, you can make the stewing liquid together the day before—simmering together the stock, wine, and tomatoes—and refrigerating it overnight to let the flavors mingle beautifully. Third, when you're adding in the seafood, keep a close eye on it—shrimp; scallops; and fishes like halibut, cod, snapper, and sole all cook really quick. Shrimp and scallops will be tender to the touch and opaque in color; any of the saltwater fish you use should also be completely opaque in color and flake if prodded with a fork. Last, don't forget that crusty bread! It's essential here, to help sop up all of that extra-flavorful stock.
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 its own. It's equally good during the summer, when tomatoes are at their finest, as it is during the winter, when you're looking to round out your Feast of Seven Fishes with a hearty-but-light stew. —The Editors
extra-virgin olive oil
garlic cloves, crushed
Roma tomatoes, peeled, seeded, and cut into thin strips
homemade fish stock, store-bought seafood stock, or clam juice
dry white wine
skinned saltwater fish fillets (snapper, sole, halibut, cod), cut into 2-inch chunks
large shrimp, peeled and deveined
chopped flat-leaf parsley
finely shredded basil leaves
Crusty bread, for serving
- In a 4- to 6-quart Dutch oven or pot over very low heat, heat the oil. Cook the garlic, stirring occasionally, for about 2 minutes, until fragrant but not browned.
- Add the tomatoes, stock, and wine, and simmer over medium-low heat for about 10 minutes. (At this point, you can cool and refrigerate the mixture if you want to prep a day ahead—just reheat before adding the seafood.)
- Add the fish, shrimp, and scallops and simmer for about 5 minutes, until the seafood is just cooked through (be sure not to overcook!). Stir in the parsley and basil.
- Divide the stew among bowls. Serve with the bread alongside.