Easy Seafood Stew Recipe

Introduction

This easy seafood stew is a flavorful and comforting dish that brings together shrimp, cod, and clams in a rich tomato and vermouth broth. Perfect for a cozy night in, it’s simple to prepare yet impressive in taste.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 very large garlic cloves, chopped
• 3/4 cup finely chopped parsley
• 2 medium tomatoes, diced
• 2 tablespoons tomato paste
• 1/2 cup white vermouth or white wine
• 1 can whole baby clams, juice drained and reserved
• 1 jar (236 ml) clam juice
• 1 lb shrimp
• 0.5 lb cod fillets (about 227g), cut into bite-sized pieces
• Salt
• Pepper
• Tabasco sauce

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven or deep sauté pan over medium heat. Add the chopped onion and sauté until fragrant and tender, about 4 minutes. Stir in the garlic and parsley, and cook for another 2 minutes. If the onions begin sticking, add a splash of reserved clam juice or white wine to loosen.
2. Step 2: Stir in the tomato paste and cook it into the vegetables until fully incorporated. Add the diced tomatoes, clam juice, white vermouth or wine, and the reserved clam juice from the canned clams. Bring the mixture to a boil, then reduce heat and simmer gently for about 10 minutes.
3. Step 3: Increase heat to medium-high and add the cod pieces. Cook for about 5 minutes, then add the shrimp and clams. Maintain a strong simmer (not boiling vigorously), and cook until the shrimp are pink and fully cooked—about 5 more minutes. Avoid simmering for more than 10 minutes after adding the seafood to prevent overcooking.
4. Step 4: Season the stew with salt, pepper, and Tabasco to taste. Serve hot for a delicious, hearty meal.

Tips & Variations

• Use fresh tomatoes in season for the best flavor, or substitute with canned diced tomatoes if unavailable.
• If you prefer a bit more heat, add extra Tabasco or a pinch of red pepper flakes.
• Feel free to swap cod with other firm white fish like halibut or haddock.
• Serve with crusty bread to soak up the flavorful broth.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove to avoid overcooking the seafood. This stew is best enjoyed fresh, as seafood can become tough if reheated multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood?

Yes, you can substitute cod with other firm white fish like halibut or haddock. Shrimp can be replaced with scallops or chunks of lobster depending on preference and availability.

Is it okay to use wine instead of vermouth?

Absolutely. White wine is a great substitute for vermouth and will still lend a lovely depth of flavor to the stew.

Easy Seafood Stew Recipe

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4.5 from 668 reviews

A delicious and easy-to-make seafood stew featuring tender cod, shrimp, clams, and a flavorful tomato-based broth enhanced with white vermouth, garlic, and fresh parsley. Perfect for a comforting meal that comes together quickly on the stovetop.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Seafood Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood Stew Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 very large garlic cloves, chopped
• 3/4 cup finely chopped parsley
• 2 medium/small tomatoes, diced
• 2 tablespoons tomato paste
• 1/2 cup white vermouth or white wine
• 1 can whole baby clams, juice drained and reserved
• 1 (236ml) jar clam juice
• 1 lb shrimp, peeled and deveined
• 0.5 lb cod fillets (227g package, frozen), cut into bite-sized pieces
• Salt, to taste
• Pepper, to taste
• Tabasco sauce, to taste

Instructions

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large Dutch oven or deep sauté pan over medium heat. Add the chopped onion and cook until fragrant and tender, about 4 minutes. Add the chopped garlic and parsley, sautéing for an additional 2 minutes. If onions begin to stick to the pan, add a splash of reserved clam juice or white wine to deglaze.
2. Incorporate Tomato Base: Stir in the tomato paste, cooking to fully incorporate it into the vegetables. Then add the diced tomatoes, jarred clam juice, white vermouth or wine, and the reserved clam juice from the canned clams. Bring the mixture to a boil, then reduce to a simmer. Let it simmer gently for about 10 minutes to develop the flavors.
3. Add Seafood and Simmer: Increase heat to medium-high and add cod pieces, cooking for about 5 minutes. Next, add the shrimp and clams. The stew should simmer steadily but not boil vigorously. Continue cooking until shrimp turn pink and fish is just cooked through, about 5 minutes. Avoid simmering for more than 10 minutes after adding seafood to prevent overcooking.
4. Season and Serve: Season the stew with salt, pepper, and Tabasco sauce according to taste. Stir well and serve immediately, enjoying the hearty and flavorful seafood medley.

Notes

• Use fresh parsley for the best flavor, but dried can be substituted if necessary.
• White vermouth adds a unique flavor; if unavailable, use dry white wine or additional clam juice.
• Be careful not to overcook the seafood to maintain its tenderness and prevent it from becoming rubbery.
• Serve with crusty bread or over rice to soak up the flavorful broth.

Keywords: seafood stew, cod, shrimp, clams, easy seafood recipe, tomato stew, stovetop seafood