Indulge in a culinary journey with our delectable seafood stew recipes, a symphony of flavors that will tantalize your taste buds. Dive into a hearty Seafood Stew with Tomatoes and Basil, where succulent shrimp, calamari, mussels, and fish are harmoniously united in a vibrant tomato broth, infused with the aromatic essence of basil. Experience the rustic charm of Portuguese Seafood Stew, a delightful medley of seafood treasures simmered in a flavorful broth enhanced by the smoky paprika and piquant piri piri. Transport yourself to the vibrant streets of New Orleans with a zesty Seafood Stew, a vibrant fusion of shrimp, crab, andouille sausage, and okra, all bathed in a rich, flavorful broth. Satisfy your cravings for a creamy delight with our Creamy Seafood Chowder, a luscious blend of seafood, vegetables, and a creamy broth, perfect for a cozy meal. Embark on a culinary adventure with our diverse seafood stew recipes, each offering a unique culinary experience.
Here are our top 10 tried and tested recipes!
SEAFOOD STEW
Steps:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
SEAFOOD STEW
Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.
Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.
EASY MEDITERRANEAN SEAFOOD STEW
This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.
Provided by Tez @ Chile and Salt
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
- Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
- Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g
TOMATO SEAFOOD SOUP
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
CIOPPINO (SEAFOOD TOMATO STEW) RECIPE BY TASTY
Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 30
Steps:
- In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
- Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
- Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
- Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
- Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
- Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
- Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
- Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
- Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
- Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
- Serve with grilled sourdough bread and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1096 calories, Carbohydrate 63 grams, Fat 69 grams, Fiber 7 grams, Protein 46 grams, Sugar 16 grams
SEAFOOD STEW WITH TOMATOES AND BASIL
Make and share this Seafood Stew With Tomatoes and Basil recipe from Food.com.
Provided by Phil Franco
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large pot over medium heat.
- Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
- Add tomatoes, clam juice, white wine and liquid reserved from clams.
- Increase heat and boil until slightly thickened, about 15 minutes.
- Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes.
- Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer.
- Season stew to taste with cayenne, salt and pepper. Makes 4 servings.
- That's it!
Nutrition Facts : Calories 424, Fat 16.9, SaturatedFat 2.4, Cholesterol 223.8, Sodium 899.6, Carbohydrate 12.6, Fiber 1.7, Sugar 2.8, Protein 43.3
SEAFOOD STEW WITH TOMATOES AND BASIL
Steps:
- Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.
SEAFOOD STEW WITH TOMATOES AND BASIL
Steps:
- Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.
SPICY SEAFOOD STEW WITH TOMATOES & LIME
John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 18
Steps:
- Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.
Nutrition Facts : Calories 347 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.1 milligram of sodium
GREEK FISHERMAN'S STEW
It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season complement a piece of fish, so much the better. Consider a kakavia, something Greek fishermen may assemble right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot also called a kakavia. It's a dish that welcomes wines that are clean-cut but with lip-smacking acidity balanced by sunny suggestions of melon and tropical fruit, like Austrian rieslings.
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.
- Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
- Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.
- When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 442 milligrams, Sugar 4 grams
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your stew. Choose fresh seafood, ripe tomatoes, and fragrant basil.
- Don't overcrowd the pan: When searing the seafood, make sure to do it in batches so that the pieces don't steam and become rubbery. Give them enough space to brown properly.
- Cook the seafood until it's just opaque: Overcooking seafood will make it tough and chewy. Cook it just until it's opaque and flaky.
- Use a variety of seafood: Feel free to mix and match different types of seafood in your stew. Some good options include shrimp, mussels, clams, and scallops.
- Add vegetables for extra flavor and nutrition: In addition to tomatoes, you can add other vegetables to your stew, such as onions, celery, carrots, or zucchini.
- Use a flavorful broth: The broth is the backbone of your stew, so make sure to use a flavorful one. You can use seafood stock, chicken stock, or vegetable stock.
- Season to taste: Don't forget to season your stew with salt, pepper, and other herbs and spices to taste.
- Garnish with fresh herbs: Before serving, garnish your stew with fresh herbs like basil, parsley, or cilantro for an extra pop of flavor.
Conclusion:
Seafood stew with tomatoes and basil is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy seafood dinner, give this recipe a try. You won't be disappointed!
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