Seafood Stew

This seafood stew is hearty, flavorful, and comforting. It’s packed with tender fish, mussels, prawns, and a fragrant tomato-based broth that has just the right balance of richness and freshness. I love how it feels both rustic and elegant, making it perfect for a cozy family meal or an impressive dinner for guests.

Why You’ll Love This Recipe

I love this seafood stew because it comes together in one pot with layers of flavor from fennel, onion, garlic, and wine. The broth is deeply satisfying without being heavy, and the seafood cooks quickly, keeping everything tender and juicy. I also like that it’s versatile I can swap in different shellfish or fish depending on what I have on hand. It’s a simple recipe that tastes like it took hours to prepare.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 cups finely diced fennel (one large bulb)
1 cup finely diced onion (half a large onion)
4 garlic cloves, smashed and roughly diced
2 tablespoons tomato paste
1 cup dry white wine
4 cups Chicken Stock (or a good fish stock)
1 teaspoon fish sauce (leave out if using fish stock)
2 medium tomatoes- diced (or one canned tomatoes, diced and juices)
8 oz firm white fish like halibut, sea bass, mahi mahi, or black cod
1 lb mussels (or sub clams)
1 lb large prawns, raw, peeled and deveined (or sub scallops)
1/2 teaspoon red pepper flakes or cayenne
salt and black pepper to taste
1/2 cup chopped flat-leaf parsley
1 lemon

Directions

1. I start by heating some oil in a large pot and sautéing the fennel and onion until they turn soft and fragrant.
2. I add the garlic and cook for another minute, then stir in the tomato paste to deepen the flavor.
3. I pour in the white wine and let it simmer until it reduces by about half.
4. Next, I add the stock, fish sauce (if using chicken stock), and tomatoes, then bring everything to a gentle simmer.
5. I season the broth with red pepper flakes, salt, and black pepper, letting it simmer for about 10–15 minutes so the flavors meld.
6. I add the fish and cook for 2–3 minutes before adding the mussels and prawns. I cover the pot and cook until the mussels open and the prawns turn pink, about 5 minutes.
7. I finish the stew with parsley and a good squeeze of lemon juice.
8. I taste and adjust seasoning as needed before serving hot with crusty bread.

Servings and Timing

This recipe serves 4 people generously. It takes about 20 minutes to prep and 35 minutes to cook, so I can have it on the table in under an hour.

Variations

I like to switch things up by using clams instead of mussels or scallops instead of prawns. Sometimes I’ll add chunks of salmon or even squid for extra variety. If I want a richer stew, I stir in a splash of cream at the end. For a spicier kick, I increase the red pepper flakes or add a touch of chili paste.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I do it gently on the stovetop over low heat so the seafood doesn’t get tough. I avoid freezing this stew since seafood can lose its texture after thawing.

FAQs

Can I use frozen seafood?

Yes, I often use frozen seafood, but I make sure to thaw it completely and pat it dry before cooking.

What’s the best fish for this stew?

I like using firm white fish like halibut, cod, or sea bass since they hold their shape well.

Can I make this without wine?

Yes, I sometimes skip the wine and use more stock instead. A splash of lemon juice helps brighten the flavors.

How do I clean mussels properly?

I scrub them under cold water and pull off the beards. Any mussels that stay open after tapping, I discard.

Can I make this ahead of time?

I prefer making the broth ahead and adding the seafood just before serving so it stays fresh and tender.

What can I serve with seafood stew?

I like serving it with crusty bread, rice, or even pasta to soak up the flavorful broth.

How can I make it less spicy?

I simply reduce or leave out the red pepper flakes if I want a milder version.

Can I use shrimp instead of prawns?

Yes, shrimp work perfectly in place of prawns.

What type of stock works best?

I prefer a good fish stock, but chicken stock with a splash of fish sauce is a great alternative.

How do I thicken the broth?

If I want a thicker consistency, I let the stew simmer uncovered a bit longer, or I mash some of the tomatoes into the broth.

Conclusion

This seafood stew is one of my favorite dishes to make when I want something that feels special yet comes together easily. The combination of fresh seafood, aromatic vegetables, and a savory broth creates a meal that’s both comforting and impressive. I love serving it with crusty bread and a squeeze of lemon for a dish that never fails to satisfy.

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