This incredibly rich and comforting Seafood Stew Recipe is the perfect dish to add to your weekly dinner rotation.
To me, nothing screams the end of summer more than a bubbling pot of seafood stew, and this recipe is the perfect way to ring in September. A few years ago, I spent a full summer on the coast in the beachside town of Quiberon in the Morbihan region of France. The town was situated on a peninsula pointing out into the Bay of Biscay, where the long summer days were painted with trips down the rugged coastline, sipping on local wines, boat trips, and most importantly, delicious food. The French simply know how to cook everything right, and if there’s one restaurant in town that proves that statement true, it is Bistrot du Port. This no-frills establishment served some of the best French-style seafood fare you’ll find on the peninsula, from mussels and frites to bourride. However, there was one dish in particular that I couldn’t stop ordering and that was their legendary seafood stew or bouillabaisse. Flavored with saffron and filled whole prawns, this stew changed my life, and I’ve been craving it ever since.
After another summer in Italy, I didn’t get to go to France this year. Needing to reminisce about my summer spent in that tiny seaside town, I tried whipping up this delicious seafood stew recipe. I made some alterations, like adding a bit of saffron alongside the minced garlic and only opting to use fresh king prawns instead of a mixture of seafood, and it turned out great! Top off each bowl with freshly chopped parsley, lemon wedges, and serve it alongside a crusty baguette.
There are three things I love about this recipe: it’s easy to prepare, uses mostly pantry ingredients, and it transports me back to the wooden tables at Bistrot du Port. If you’re looking to end your summer deliciously, then you should definitely try making this seafood stew recipe.
Do I have to use a mix of different seafood?
You can totally use one type of seafood instead of a mixture. Whether it’s shrimp, fish, mussels, clams, or scallops, the stew will still be delicious. Last time I made this recipe, I only used fresh king prawns, and the stew turned out beautiful with a richer and more nuanced flavor. Pro tip: If you’re using shrimp, use the shells to make a quick shrimp stock for the recipe instead of using store-bought stock.
How do I store leftovers?
If you have any leftover seafood stew, you can store it in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 2 months. To defrost it, I recommend leaving it in the fridge until it’s completely thawed. You can reheat it on the stovetop in a pot over medium heat until it’s warmed through. Garnish with some chopped parsley and a squeeze of lemon juice to refresh the flavor.
Serving suggestions
While this seafood stew is absolutely delicious on its own, it tastes even better when served with a few side dishes. I whipped up this seafood stew the other day, and I served it alongside a crusty baguette to soak up that delicious broth and this Spring Salad. It was simple, satisfying, and the perfect way to end the month of August. If you want a few more side dishes on the table, I recommend serving it with some Grilled Corn On The Cob, Grilled Asparagus, and this lovely Caesar Salad.
Seafood Stew
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion chopped
- Salt and pepper to taste
- 4 cloves garlic minced
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can crushed tomatoes
- 2 1/4 cups seafood stock
- 1 1/4 cups chicken stock
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 cups peeled and chopped russet potatoes
- 20 ounces mixed seafood such as shrimp, scallops, fish, and clams or mussels
- 3 tablespoons fresh parsley chopped (plus more for garnish)
- Juice of 1/2 lemon
Instructions
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Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, then season with salt and pepper. Sauté until the onion is tender. Stir in the minced garlic and cook for an additional 2-3 minutes until fragrant.
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Add the diced tomatoes, crushed tomatoes, seafood stock, chicken stock, dried oregano, dried thyme, and bay leaf. Increase the heat to bring the mixture to a simmer, then reduce to medium-low and cook for 10 minutes.
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Add the chopped potatoes, partially cover the pot, and continue to simmer until the potatoes are tender, about 20-30 minutes. Taste and adjust the salt and pepper as needed.
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Increase the heat to medium-high and add the mixed seafood and chopped parsley to the pot. Cook for 2-4 minutes, or until the seafood is just cooked through. Remove the pot from the heat, stir in the lemon juice, and serve immediately. Garnish with additional parsley.
Nutrition
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