Seafood Stew

1 medium onion, diced
3 stalks celery, diced
3 tablespoons extra-virgin olive oil, plus extra for drizzling on top
4 cloves fresh garlic, chopped
1 teaspoon dried thyme
1/2 teaspoon dried hot red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 cup dry white wine
1 (8 ounce) bottle clam juice
3 cups chicken broth
2 pounds assorted uncooked seafood, like cod or haddock, cut in chunks, uncooked shrimp, mussels, and scallops
1/4 cup fresh chopped Italian parsley
Crusty bread

Heat 3 tablespoons olive oil in a heavy pot. Saute onion and celery for a few minutes until soft. Add garlic, thyme, red pepper flakes, salt and black pepper. Add tomatoes with juice, wine, chicken broth, and clam juice. Bring to a boil. Turn down and simmer for about 5 minutes. Stir in seafood and cook, uncovered, until seafood is cooked through. Serve in big bowls with a little olive oil drizzled on top. Sprinkle with parsley. Serve with crusty bread.

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Show Comments (4)

  1. Reply

    joan juchemich

    March 6th, 2012 at 8:33 AM

    how would it taste without the tomatoes and tomato products?

    • Reply

      Amy Hanten

      March 10th, 2012 at 3:13 PM

      Hi Joan, I’m not sure but give it a try. I think with all that seafood and stock it would still be very good. You may need more stock to make up for tomatoes. Thanks! -Amy

  2. Reply


    March 6th, 2012 at 7:57 AM

    Seafood stew looks great, however to make it for Lent I would use vegetable broth instead of chicken broth.
    Thanks for the great recipes!

    • Reply

      Amy Hanten

      March 6th, 2012 at 8:30 AM

      Good point, Linda. Seafood stock would work too! Thanks! -Amy

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