One-Pot Wonders
Dad's Favorite Seafood Stew
Popular on Food52
220 Reviews
Jean
January 28, 2024
I made this on a Sunday, but I did make some changes since I didn’t have scallops, I added crab meat and clams; I also forgot to put in the tomatoes. When the soup was done I tasted and enjoyed every spoonful
Gamble H.
January 17, 2024
I've made this quite a few times and it just amazes me how simple it is, yet totally delicious. You would never guess it by the simplicity. This just confirmed to me that all the recipes I've tried from this site tend to be wonderful.
kelseyandthekats
January 4, 2023
I’ve made this a few times now and keep making new variations that my husband and friends love as well. I use Argentinian Red Shrimp (straight from the freezer) and scallops (also straight from the freezer), we usually add Rockfish but I’ve also made it without and it’s still delicious. I love adding celery and a bit of yellow onion and reducing the tomato. I also find that I add the whole container of seafood stock (maybe cause the shrimp and scallops are jumbo and it needs more broth). Anyway, I’m not a super experienced cook and I don’t think you can really mess this one up! It’s so yummy!
Marsh
November 1, 2021
Two questions before I make this:
1) Can leftovers be frozen? Not there may be any :-)
2) I'm allergic to bivalves/mollusks (e.g. scallops) so I'm assuming I would just use more shrimp and fish? Other suggestions?
Thanks Pat!
1) Can leftovers be frozen? Not there may be any :-)
2) I'm allergic to bivalves/mollusks (e.g. scallops) so I'm assuming I would just use more shrimp and fish? Other suggestions?
Thanks Pat!
Marsh
November 1, 2021
I posted here before I saw the Questions link-- sorry!
One commenter recommended lobster as a sub. YUM!
One commenter recommended lobster as a sub. YUM!
jd
November 3, 2023
I have successfully frozen this and then used leftover broth to add new fish when reheating...I probably would remove any 'soft' fish before freezing however
Les C.
January 1, 2021
Delicious and easy, but due to the 16 (!!) large sea scallops it is also VERY expensive.
inpatskitchen
January 1, 2021
I know that this is a bit pricey but I find it's worth it for a splurge. I'm sure glad you liked it! Thanks!!
day F.
January 1, 2021
I'm sorry this recipe made no sense. With 1 cup stock and 1/2 cup wine...there is like 12 oz TOTAL of liquid...So 3 oz per person??? I had to doctor this a lot. Trippled the liquid - seafood stock and wine, and used canned tomatoes for more liquid.
inpatskitchen
January 1, 2021
Sorry you weren't happy but I find that the seafood itself gives up quite a bit of liquid....and remember, it's a stew, not a soup.
Les C.
January 1, 2021
The serving size is small, for sure, but the amount of liquid was always sufficient when I have made it for two. It’s an extravagance, though, and I’ll never be able to be one of the “Oh, we love it so much we make it every week” set.
inpatskitchen
January 2, 2021
I only make this when we have my brother up from Baton Rouge. It certainly is not something that is on the weekly rotation. And I think 4 shrimp, 4 sea scallops and 1/4 pound of fish makes up an adequate serving size even though I will admit that I'm always good for "more".
tbalx
October 30, 2021
Oic--the tab says seafood soup but the recipe is seafood stew. Totally confusing
ginny
December 13, 2023
It says seafood stew on my link? Maybe there was an error and they’ve fixed it. Either way, it sounds delicious
Jennifer
June 13, 2020
Every time I make this I wonder "is that really all there is to it? Is it going to turn out good?" Yep.
inpatskitchen
June 13, 2020
I know! It's an amazingly simple recipe and so easy to make for a weeknight meal or for guests. Thanks so much for enjoying! My Dad would be so happy to see all the compliments this recipe has received!
Carol
January 21, 2020
Tasty. Simple. Quick. Found lobster stock at an unbelievable deal. Added Aldi’s frozen mixed seafood w calamari and mussels. Husband has nightshade allergy so doubled wine and added Bit of anchovy
paste. Otherwise Followed recipe. What a triumph in taste with crust bread as suggested. Wonderful!!!
paste. Otherwise Followed recipe. What a triumph in taste with crust bread as suggested. Wonderful!!!
Kathy K.
December 9, 2019
I forget how many years ago I found this recipe, but I have been making it for Christmas Eve every year since. I have a huge family so I make a lot all at once! I adjust the ingredients by the sales that are going on, and scallops are now a must. 😊 I use the shrimp shells to make my stock and usually go with cod as the fish. I also like adding an in-shell mollusk for the added depth in flavor. Sadly, I have to skip the tomatoes because of a new nightshade allergy, so I just add extra wine. Cheers!
Amy F.
December 16, 2021
Hi Kathy!
I have made this recipe countless times and this year I am going to make it for a big Xmas Eve dinner. I’m wondering what have you served with it when you serve it for Xmas Eve? I’m assuming bread but maybe some side dishes too? Thank you!
I have made this recipe countless times and this year I am going to make it for a big Xmas Eve dinner. I’m wondering what have you served with it when you serve it for Xmas Eve? I’m assuming bread but maybe some side dishes too? Thank you!
Scott S.
December 9, 2019
So I have freezer full of snapper and amber jack, and I figured I'd try something different than our normal grilling. A quick google hit turned this up, and off to the races I went. So I suck at following directions...had more fish and shrimp than it called for, pot was a little bigger than needed, and I ended up modifying the recipe slightly. I doubled the stock and wine, doubled (ok...maybe a little more than doubled) the garlic, and added a teaspoon of White Pepper Slap your Momma to give it a bit more kick. Used Amber jack, shrimp, and lacking scallops....imitation crab meat. Amber jack went in first, two minutes later shrimp, two minutes later crab-meat. Pulled from heat, added Basil (finely cut) (was missing parsley!!), and served! Surprised the missus, who loved it! And my son heated up French bread in the oven so it was toasty warm and soft.... Two thumbs up from all who ate it.... My wives only comment, other than "DELICIOUS!", was this would go great over linguine:)
Scott S.
December 9, 2019
Forgot to mention...my son is getting ready to head off to college next spring, and he likes to add dishes to his repertoire....this was a "Must add" from him....
Scott S.
January 4, 2023
So after reading some of the reviews (dine laughing now), I figured I would add to this….
We make this pretty regularly over pasta…. Shrimp, 1 pound large cut in half, bay scallops (1 bag frozen), and 1 pound of fresh fish cubed. I add basil in when I add seafood, then have some more for people to top off with if desired. I also add a black pepper, oregano, a little slap your momma, and its heavily with garlic:)
Pretty amazing and quick recipe and flexible to suit your tastes…i do add more liquid since it is going over pasta…
But I appreciate this for what it is…quick and easy, yet delicious:)
We make this pretty regularly over pasta…. Shrimp, 1 pound large cut in half, bay scallops (1 bag frozen), and 1 pound of fresh fish cubed. I add basil in when I add seafood, then have some more for people to top off with if desired. I also add a black pepper, oregano, a little slap your momma, and its heavily with garlic:)
Pretty amazing and quick recipe and flexible to suit your tastes…i do add more liquid since it is going over pasta…
But I appreciate this for what it is…quick and easy, yet delicious:)
Mary L.
September 4, 2019
Outstanding recipe! We're making this for the third time and will try it tonight with snapper and heirloom tomatoes tonight. We always add more garlic and a few threads of saffron. We make our own fish stock with shrimp shells, bones from the fish and fresh thyme, There are just two of us, so we add just half of the fish and seafood the first night, the rest the second night. Thank you for a delightful splurge!
inpatskitchen
September 4, 2019
Thanks so much Mary!! we're making this twice this month when our son comes in from San Francisco and then again when my brother visits from Baton Rouge. I'm always adding extra garlic and I love your saffron addition!
Anna F.
December 1, 2018
This looks beautiful! Found this recipe while searching for something to make with homemade seafood stock. Can't wait to try it. One question-- would it be sacrilege to finish it with a little pan seared andouille? Only because I have it to use up too :p
inpatskitchen
December 1, 2018
Oh Anna I'm so glad you found this. Not sure about the andouille. The stew might be a little too delicate but if you think it will work, I certainly have no objection. Thanks!
smccassell
October 8, 2018
Taught my non-cook husband how to make this tonight. Yum. We will make it a few more times before he can make it on his own. I give him a glass of wine and a kiss for effort!
inpatskitchen
October 8, 2018
YAY! So glad you liked it and sooo impressed that your husband wants to make it too!
Jason
October 23, 2018
A few more times? He's really milking you on this...it's a simple recipe......just print it out and let him go to town.
Amelia
September 15, 2018
Simple, quick, and absolutely delicious! Already make this dish often in my house.
Kim K.
August 24, 2018
Thank you for this wonderful recipe, Pat! I made it a couple of nights ago using 6 oz. of my own slow-roasted tomatoes. My husband and I just loved it! The broth was rich and flavorful enough (after the addition of some salt and pepper), but the cod and scallops remained decidedly bland. They were better the next day, as often happens with a good soup or stew!
It was such an easy dish that I'd love to make it again. Any suggestions for upping the flavor factor when serving right away?
It was such an easy dish that I'd love to make it again. Any suggestions for upping the flavor factor when serving right away?
inpatskitchen
August 24, 2018
So happy you enjoyed this Kim..thanks! I don't have a sub for the scallops but maybe a more assertive fish like snapper or grouper would help. Also I've been known to add a pinch of saffron to the broth now and then.
Kim K.
August 24, 2018
Thank you, Pat! I adore scallops, so I wouldn't want to replace those. Great idea, though, to use snapper. And I'll try saffron too. Really, it was so yummy. Looking forward to a "next time."
Joeyman9
May 12, 2018
Made this last weekend, according to recipe, with one addition. Added a can of fire roasted dice tomatoes along with the Plum tomatoes. Figured the Jersey tomatoes are a long way from being in season. So delicious, easy peezey to make and such pure flavor. So good, wife asked for another round for Mother’s Day
inpatskitchen
May 12, 2018
So glad you enjoyed and yes I substitute canned Marzano tomatoes in the off season also. My dad would have loved that you are making it for Mother's Day!
grkmama
January 2, 2018
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!
inpatskitchen
January 2, 2018
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.
ziba
March 16, 2018
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!
inpatskitchen
March 16, 2018
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..
Tigi
April 24, 2017
Excellent. Simple, flavorful. Will add some pasta when I serve the left overs. Easy meal to serve for company.
Eva V.
January 17, 2017
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!
Thank you for sharing!
Charlotte S.
October 23, 2016
This was fantastic! I added a dry red wine and used cilantro instead of parsley. So simple and delicious!
Lisa
August 5, 2016
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.
inpatskitchen
August 6, 2016
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....
Manhattan T.
February 20, 2016
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!
Juliebell
January 4, 2016
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!
inpatskitchen
January 4, 2016
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!
Bob
November 25, 2015
Not only dad's favorite seafood stew. It is mine as well. And it also looks great.
inpatskitchen
November 25, 2015
Thank you Bob! We just love it! My Dad would have been tickled pink to hear this. Happy Thanksgiving!
Mary
November 15, 2020
This my Xmas dinner every year & on special family occasions I always make this!
We just love it,thank you
We just love it,thank you
mcdenver
November 3, 2015
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.
inpatskitchen
November 3, 2015
Thanks so much mcdenver! I'd sub clam juice or chicken broth if you can't use the wine.
Erika M.
October 12, 2015
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.
Dolores D.
July 5, 2015
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.
Cara
June 18, 2015
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.
CorrynandAllison B.
June 18, 2015
Made this last night it was delisioso !! I added fresh mushrooms after sauting the garlic!!
Eva Y.
June 17, 2015
Can you recommend a good clam juice or are they all pretty good from the store?
inpatskitchen
June 17, 2015
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!
Burger
May 19, 2015
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.
MiLo
May 19, 2015
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.
inpatskitchen
May 20, 2015
I don't use saffron when I make this either...So happy all enjoyed! Thanks! It certainly is a wonderful tribute to my Dad!
Burger
May 17, 2015
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!
inpatskitchen
May 17, 2015
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.
inpatskitchen
May 17, 2015
Boy am I screwing up today! I think this is right:
https://food52.com/recipes/21452-mediterranean-fish-stew
https://food52.com/recipes/21452-mediterranean-fish-stew
Burger
May 17, 2015
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.
sandi
March 7, 2015
Anyone try adding a bit of cream or milk to this?
Shellybean
April 28, 2015
I've+added+butter+to+the+recipe+(about+2+Tbsps).++Comes+out+very+well;+adds+a+bit+of+richness
Soleil
February 22, 2015
Yes, I did add saffron to my soup and it was absolutely a lovely addition and added to the seductive color
anna
February 13, 2015
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)
inpatskitchen
February 13, 2015
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 !
NotTooSweet
January 17, 2015
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.
VB
January 4, 2015
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!
Christina
December 31, 2014
Can this recipe be doubled?
inpatskitchen
December 31, 2014
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!
Janice R.
December 14, 2014
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
inpatskitchen
December 14, 2014
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!
Soleil
December 1, 2014
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!
Lynn F.
November 12, 2014
What coud I substitute for the clam juice(but still will add flavor) as I have a severe allergy
inpatskitchen
November 13, 2014
You might try a shrimp broth or a fish broth. Chicken broth could sub but won't give you as much seafood flavor.
PlainCheesecake
November 5, 2014
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.
Spencer D.
November 1, 2014
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.
Romney L.
October 18, 2014
This has been my go to recipe for quite a while. Just thought I would stop by to say thanks.
Susan
September 24, 2014
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!
inpatskitchen
September 24, 2014
Your version sounds wonderful Susan and good canned tomatoes work perfectly! Thanks for trying this and welcome to Food52!!
Debbie
September 12, 2014
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!!
inpatskitchen
September 13, 2014
Hi Debbie! So happy you enjoyed. I've kept it a couple of days in the fridge and then gently reheated it.
Carole
September 3, 2014
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?
inpatskitchen
September 3, 2014
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!
Andrew
September 1, 2014
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.
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.
inpatskitchen
September 2, 2014
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!
Starmade
August 21, 2014
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.
Kaede S.
July 13, 2014
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.
inpatskitchen
July 14, 2014
Thanks so much Kaede! Love the mussels and red pepper flakes! So happy you enjoyed!
Heather D.
May 30, 2014
Should you add yukon gold potatoes to make it heartier or no?
inpatskitchen
May 30, 2014
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.
Lisa
March 23, 2014
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.
chris
March 21, 2014
Can you add wild rice to the stew?
inpatskitchen
March 21, 2014
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.
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.
Gillian M.
February 17, 2014
Good googly moogly that was DELICIOUS!!!! So simple, wholesome, hearty, and and and. I could go on and on about this one. Thank you!
anotherfoodieblogger
February 16, 2014
I just stumbled upon this recipe browsing the wildcards. YUM! I'm saving this to surprise my husband with, he adores sea food dishes!
Lakelivingmom
January 5, 2014
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?
inpatskitchen
January 5, 2014
Thanks so much Lakelivingmom! I think you can use freshwater fish as long as it's firm and relatively mild. And welcome to Food52!
Sara G.
January 2, 2014
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!
inpatskitchen
January 3, 2014
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!
Kathy K.
December 24, 2013
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.
inpatskitchen
December 24, 2013
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!!
Osiris
December 15, 2013
I am making this for Xtmas eve. What would be a good side ditch for it?
inpatskitchen
December 16, 2013
I usually serve a tossed green salad and crusty bread with this. I sure hope you enjoy!
DamonO
November 23, 2013
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!
Carolyn
November 14, 2013
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!
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!
inpatskitchen
November 14, 2013
Thank you Carolyn! I'm so happy you enjoyed... the spinach is a terrific idea!
taylor S.
October 17, 2013
Do you ever add fennel or leaks?
inpatskitchen
October 17, 2013
Not with this one but I do have a fish stew posted on this site that does include fennel and leeks. It's called Mediterranean Fish Stew.
Emily
October 15, 2013
Made this for dinner tonight. Served with bread, of course. It was very good. The husband and young kids enjoyed it too. I understand about messing with the integrity of the fresh fish and herb flavors, but I can see adding a squeeze of lemon juice and a light sprinkling of grated parmesan as very yummy additions. I also think I will double the broth ingredients next time because it is so tasty. None of us could stop soaking it up with our bread. Great recipe!
John Z.
October 9, 2013
How can I make this recipe 'kick it up a notch' in the hot & spicy direction?
inpatskitchen
October 9, 2013
Hi John! You could try adding a few crushed red pepper flakes to the oil and garlic, but you don't want to overpower the lovely basil finish in this dish. Please let me know how it works out for you. I certainly hope you enjoy!
Les C.
August 28, 2013
Is 1 cup of stock and 1/2 cup of wine really enough liquid? Seems like that would hardly wet 16 scallops, 16 shrimp, and a pound of fish.
inpatskitchen
August 28, 2013
Hi Les Corbet! The tomatoes, shrimp and scallops will give off more liquid as they cook and remember..it's a stew, not a soup. You certainly can add a little more wine, stock and tomato if you like. If I make this in the winter when I can't get good tomatoes I use a 15 ounce can of San Marzanos, juice included and it's still wonderful. Please let me know how it turns out for you if you make it...and welcome to Food52!
Les C.
August 29, 2013
Thanks for responding so quickly. I'll happily take your word for it. Will be trying it out this week or next.
Eleanor
August 9, 2013
Just made this for a dinner party tonight..I added some fresh corn and a drop of orange zest...it was spectacular
Thanks
Thanks
inpatskitchen
August 10, 2013
So happy you enjoyed! The corn and orange zest sounds wonderful! Thanks!
Georgetown-DC
July 20, 2013
this was excellent. I made it today. I will note that there was no mention in either the fish stock or this recipe for salt and pepper. It was clearly missing on both fronts. But still this excellent. I have enough fish stock for the summer and will make again but with the addition of salt. I paired with tomato salad with truffle oil and balsamic with this fabulous cake for dessert.
http://food52.com/blog/7442-tarta-de-santiago-galician-almond-cake
http://food52.com/blog/7442-tarta-de-santiago-galician-almond-cake
inpatskitchen
July 20, 2013
Thanks so much! I think the amount of salt needed depends on the saltiness of your seafood. We just keep the salt and pepper mills on the table. And your menu sounds absolutely wonderful!
Veronica_Lytle
July 15, 2013
Made this last night (as I needed something tasty and light to combat the hot summer heat)... Brilliant, delicious and incredibly easy. Paired with crusty bread and white wine, this is now my go-to summer meal!
inpatskitchen
July 15, 2013
I'm so glad you enjoyed this! When the tomatoes are at their best it really is incredible...and you can sub with some San Marzano canned if we're off season. Thanks so much!
Lancealink
June 17, 2013
I made this dish for the first time three days ago. It was so good, I rehashed it two days later as a course for Father's Day. It was a huge hit. Used all fresh seafood, but clam juice. Cant wait to try it with homemade stock. This recipe will be a standard for me.
Michael A.
April 28, 2013
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)
inpatskitchen
April 28, 2013
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.
Rochelle W.
March 16, 2013
Pat can you post your recipe for your fish broth? I cannot wait to make this!
inpatskitchen
March 16, 2013
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!
Michele C.
January 20, 2013
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?
SKK
January 20, 2013
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!
inpatskitchen
January 20, 2013
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.
[email protected]
January 1, 2013
Will leftovers be good the next day?? Just wondering. I will be making for only two people.
inpatskitchen
January 1, 2013
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.
denise&food
December 11, 2012
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.
inpatskitchen
December 11, 2012
Oh I love calamari! Use san marzano tomatoes if you can. So glad you enjoyed...Thanks so much!
TheWimpyVegetarian
September 5, 2012
This looks fantastic, Pat!! Many congrats on the wild card pick!!!!
fiveandspice
August 31, 2012
Congrats on the Wild card Pat! This looks like a completely perfect weeknight supper. Can't wait to try it!
GiGi26
August 30, 2012
Well done, Patti!!! Congratulations! So happy this was recognized! It IS the best and a favorite with our family too!!
inpatskitchen
August 30, 2012
Thanks Pam! So surprised...but it is a wonderful stew isn't it? And Dad deserves the kudos!!
drbabs
August 30, 2012
Congratulations--I love this stew!
inpatskitchen
August 30, 2012
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!!
lapadia
October 18, 2011
Yum., yum, I can taste it already, similar to the White Fish Stew I posted...yum!!
inpatskitchen
October 18, 2011
Thanks so much lapadia!....your White Fish Stew reminds me of one my mom used to make ...she always used dry vermouth!!
inpatskitchen
October 17, 2011
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)
inpatskitchen
October 17, 2011
Did you fry any of the alligator? My mom used to make an alligator piquant...I'll have to search for her recipe!!
SKK
October 17, 2011
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.
inpatskitchen
October 17, 2011
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!
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!
SKK
October 17, 2011
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?
By the way, when are we going to have that alligator contest?
Niknud
October 17, 2011
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?
inpatskitchen
October 17, 2011
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!!
drbabs
October 17, 2011
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.
inpatskitchen
October 17, 2011
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!!
GreenChef
October 16, 2011
My Dad would have loved this. This is a genuine keeper. Excellent photo!
inpatskitchen
October 16, 2011
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!!
inpatskitchen
October 16, 2011
Note: Not all ingredients are coming up on this recipe...Please include 16 sea scallops and 1/2 cup chopped parsley..there must be a glitch in the system...I'll fix as soon as I can! Thanks
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