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Seafood Stew

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A hearty and flavorful seafood stew with fish, mussels, prawns, and a tomato-based broth, perfect for both cozy family meals and elegant dinners.

Ingredients

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 fish stock)

1 teaspoon fish sauce (optional, leave out if using fish stock)

2 medium tomatoes, diced (or 1 can diced tomatoes with juices)

8 oz firm white fish (halibut, sea bass, mahi mahi, or black cod)

1 lb mussels (or clams)

1 lb large prawns, raw, peeled and deveined (or scallops)

1/2 teaspoon red pepper flakes or cayenne

Salt and black pepper, to taste

1/2 cup chopped flat-leaf parsley

1 lemon

2 tablespoons olive oil (for sautéing)

Instructions

  1. Heat olive oil in a large pot and sauté the fennel and onion until soft and fragrant.
  2. Add garlic and cook for 1 minute, then stir in tomato paste to deepen the flavor.
  3. Pour in the white wine and simmer until reduced by half.
  4. Add stock, fish sauce (if using chicken stock), and tomatoes. Bring to a gentle simmer.
  5. Season with red pepper flakes, salt, and black pepper. Simmer for 10–15 minutes to meld flavors.
  6. Add fish and cook for 2–3 minutes. Then add mussels and prawns. Cover and cook until mussels open and prawns turn pink, about 5 minutes.
  7. Stir in parsley and squeeze in lemon juice.
  8. Taste, adjust seasoning, and serve hot with crusty bread.

Notes

Swap mussels for clams or prawns for scallops.

Add salmon, squid, or cream for variation.

Reheat gently on the stovetop; avoid freezing.

Reduce or omit red pepper flakes for a milder version.

Serve with bread, rice, or pasta.

Nutrition

Find it online: https://justsosavory.com/seafood-stew/