- 4
Ingredients
- 1/3 cup extra virgin olive oil
- 4 crushed garlic cloves
- 6 peeled and seeded roma tomatoes cut into thin strips
- 1 cup homemade fish stock, purchased seafood stock or clam juice
- 1/2 cup dry white wine
- 1 pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks
- 16 large peeled and deveined raw shrimp
- 16 sea scallops
- 1/2 cup finely shredded fresh basil leaves
- 1/2 cup chopped flat leaf parsley
Preparation
Step 1
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HOW: Simmer tomatoes, stock, and wine, add seafood, simmer some more, and garnish. (That's it!)
Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.
Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood)
Add the fish and seafood and simmer for about 5 minutes until just done (Don't over cook!). Stir in the parsley and basil and serve immediately ( with that crusty bread!!)
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My 14 year old daughter asked for seafood soup, so going to try this tonight!! So excited. Adding little neck clams & mussels instead of scallops, along with cod & shrimp. Will have to go with canned tomatoes and I just used up all my fresh garden heirloom tomatoes. Also adding fresh corn on cob, 2-3 inch size pieces as its still available here in Iowa. Also fresh thyme instead of basil because she loves that flavor. Also will make stock from the shrimp shells. Thanks-so glad I found this site. I love that its your dad's favorite and that I can modify to fit our needs!
Hi! Okay this was delicious! it made a lot too- granted I added more stock and the liquid I steamed the muscles in- just amazingly yummy. Even heard "best soup I've ever had"(it looked like more like a soup than a stew when all was said and done) which is quite a statement in a house that doesn't typically eat a lot of seafood. My question is- how long can this be in the fridge though? I don't know the rules since I don't cook seafood often :)Thank you for the recipe!!! It was awesome!!
Hi Debbie! So happy you enjoyed. I've kept it a couple of days in the fridge and then gently reheated it.
This looks fantastic! I would like to try to make my own fish stock since what I can buy at our local fish store is too heavily salted for my taste. Could you please recommend a method (ingredients and technique) so that I can have a great base for your seafood stew?
Hi Andrew! Welcome to Food52! I'm flattered that you tried this but sorry to hear you thought it a bit bland. Maybe it was the garlic (I've never used the bottled) and the tomatoes really need to be at their peak. If you make it again try substituting a 15 ounce can of really good San Marzano tomatoes if very ripe fresh ones aren't available. Some have said they add a little crushed red pepper also. But do make sure you stir in the fresh parsley and basil right at the end. Hope you give it another try!
I love how quick and simple this is. It is irresistible to mess with it, a bit, if you have other good veg in the fridge, so I fried some small fresh whole okra from the farmers market with the garlic, then added potato diced in about half inch cubes, with the liquids. Added fish when potato was almost done. The broth is a little bit clouded by the potato starch, not clear like the picture, but still pink and fresh and flavorful.
I just made this for dinner. It is delightful and perfect with crusty baguette! I added some mussels and finished it off with a pinch of red pepper flakes.
Heather Diamond-Guzzi
Should you add yukon gold potatoes to make it heartier or no?
I've never thought of putting potatoes in this stew but I have added pasta to stretch it out a bit. If you try potatoes please let me know how it goes.
Made it for the second time tonight. Accidentally used red wine instead of white...still came out delicious. Served it over brown rice & grains. Also added asparagus...worked nicely.
Can you add wild rice to the stew?
I've never thought of rice of any kind for this stew.....pasta maybe....but you sure could give it a shot. Just make sure to cook the wild rice separately since it requires a long cooking time.
This is my new traditional Christmas Eve recipe (year two!)I forgot to bookmark it last year and I am so glad I found it again. I have a big family so I add a bit more shrimp and also mussels (in the shell because they look so happy). What is your favorite wine to use in this dish? I am using chardonnay this year because I have it on hand.
So happy you found it again! I often add mussels or clams or even squid when I'm making it for a crowd...and I usually use chardonnay or sauvignon blanc because that's what I drink. Have a wonderful Christmas!!
2. Added fresh spinach at the end with the herbs.
3. Used some of the juice from the thawed seafood during the simmer stage. (I did not have a fresh fish and seafood option in my little Missouri town)
4. Added more wine, (rarely a bad thing, LOL)
By adding spinach, I felt like I provided plenty of vegetables with the meal as well.
I plan to make this for guests soon!
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