If you’re craving a dish that’s hearty, flavorful, and feels like a warm hug on a chilly evening, this Seafood Stew is just what you need. Packed with fresh seafood in a flavorful tomatoey broth with a touch of spice, it’s the kind of meal that any seafood lover couldn’t get enough of!

Seafood stew in serving bowl.Pin
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At our favorite family run Italian restaurant, Aroma, they created a dish long ago called the “Catherine Special”. It’s a take on a bouillabaisse/Cioppino with tons of chunky tomatoes, garlic and hunks of seafood. While Chef Ed’s is a more old world red sauce version, my Seafood Stew has more of a soup consistency made in a big stock pot (which my middle daughter has been known to slurp up till the last drop.)

Why I Love This Recipe

  • Easy to Make: This dish is ready in under an hour, and has very little hands on time – perfect for a weeknight dinner, but impressive enough for a special gathering!
  • Nutritious and Light: This stew is a meal you can feel good about serving to your whole family. It’s filled with lean protein and fresh ingredients.
  • Versatile: This Seafood Stew is highly adaptable. Swap calamari for scallops, add chunks of firm white fish, or mix in a little cream for a touch of richness. The options are endless!
  • Kid-Friendly Introduction to Seafood: The mild, flavorful broth makes it an inviting way to get kids to try seafood. Looking for more kid-friendly seafood recipes? Try Coconut Baked Shrimp, Maple Soy Salmon or One Sheet Pan Shrimp and Vegetable Dinner.

The Ingredients

Ingredients needed for seafood stew.Pin
  • Oil, Onion, and Garlic: The aromatic base for all the delicious flavors.
  • White Wine: Adds depth and brightness—just make sure it’s a wine you’d enjoy sipping!
  • Diced Tomatoes and Clam Juice: For a rich, flavorful broth.
  • Seafood Medley: Mussels, clams, shrimp, and calamari bring a variety of textures and tastes.
  • Seasonings: Bay leaf, kosher salt, and optional crushed red pepper for that extra zing.
  • Fresh Parsley: A finishing touch that adds freshness and color.

How to Make Seafood Stew

Onions and garlic sautéing in stock pot. Pin

Step 1: In a large stock pot, heat oil over medium high heat. Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.

Seafood stew base simmering in pot.Pin

Step 2: Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.

Seafood stew in stock pot. Pin

Step 3: Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes. Note: Discard any mussels and clams that haven’t opened after the 5-7 minutes.

Seafood stew in bowl topped with parsley.Pin

Step 4: Garnish with parsley if desired and serve immediately.

Tips and Tricks

  • Fresh is Best: Use the freshest seafood you can find for the best flavor.
  • Don’t Overcook the Seafood: Keep an eye on your pot—seafood cooks quickly and can become rubbery if overdone.
  • Check Your Shellfish: Before cooking, discard any mussels or clams with cracked shells. After cooking, throw away any mussels or clams that haven’t opened.
  • Customize Your Stew: Add a handful of spinach or diced potatoes for extra heartiness if you’d like!
Seafood stew in serving bowl.Pin

FAQs

How do you store leftover seafood stew?

Transfer the cooled stew to an airtight container and refrigerate for up to 2 days. When ready to enjoy, gently reheat the stew on the stovetop over medium heat until warmed through. Avoid boiling, as it can make the seafood rubbery.

What can I serve with seafood stew?

This dish pairs beautifully with crusty bread (perfect for soaking up the broth!), a fresh side salad, crispy broccoli, or a simple bowl of steamed rice.

More Seafood Mains

There’s nothing quite like a warm bowl of seafood stew to make any meal feel special. Whether you’re cooking for a crowd or treating yourself, this recipe is sure to impress. Give it a try and let me know how it turns out by leaving a comment and rating below!

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Seafood Stew

This Seafood Stew is filled with your favorite seafoods in a delicious tomato sauce.
No ratings yet
Course: Main Dish
Cuisine: American
Servings: 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients  

  • 1 tablespoon oil
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 cup dry white wine
  • 1 28-ounce can diced tomatoes
  • 1 cup clam juice
  • 1 bay leaf
  • 1 1/2 teaspoons kosher salt
  • 1/2 pound mussels
  • 1/2 pound clams
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound calamari, sliced into rings
  • 1/4 cup minced parsley, for garnish, optional
  • 1/2 teaspoon crushed red pepper (optional)

Instructions 

  • In a large stock pot, heat oil over medium high heat.
  • Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.
  • Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
  • Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes. Note: Discard any mussels or clams that haven't opened after 5-7 minutes.
  • Garnish with parsley if desired and serve immediately

Notes

  • Fresh is Best: Use the freshest seafood you can find for the best flavor.
  • Don’t Overcook the Seafood: Keep an eye on your pot—seafood cooks quickly and can become rubbery if overdone.
  • Check Your Shellfish: Before cooking, discard any mussels or clams with cracked shells. After cooking, throw away any mussels or clams that haven’t opened.

Nutrition

Calories: 299kcal | Carbohydrates: 24g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 234mg | Sodium: 1.297mg | Potassium: 953mg | Fiber: 3g | Sugar: 9g | Vitamin A: 804IU | Vitamin C: 36mg | Calcium: 160mg | Iron: 5mg
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I made this and it was absolutely amazing!!! Nothing left over at all!! Even my picky daughter had seconds

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