Seafood Stew (serves 4-6)

Prep Time: 5 mins Cook Time: 30 mins

egg free

nut free

dairy free

gluten free


  • 1 tablespoon oil
  • 1 large onion, diced
  • 6 garlic cloves, minced
  • 1 cup dry white wine
  • 1 28-ounce can diced tomatoes
  • 1 cup clam juice
  • 1 bay leaf
  • 1 teaspoon 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


In a large stock pot, heat oil over medium high heat.

Add the onions and cook for 3-4 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.

Garnish with parsley if desired and serve immediately

Note: Discard any mussels or clams that haven't opened after 5-7 minutes.