Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients
Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1/2 cup chopped leek (optional, adds a subtle sweetness)
- Salt and black pepper to taste
Flavor Enhancer
- 1 teaspoon dried thyme (or substitute Italian seasoning)
Tomato Base
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup clam juice, seafood stock, or vegetable broth
Thickener (Optional)
- 1 medium potato, peeled and diced OR 1-2 tablespoons cornstarch dissolved in a bit of cold water
Seafood
- 1.5 pounds mix of your favorite seafood like:
- Cod, halibut, or other firm white fish, cut into chunks
- Shrimp, peeled and deveined
- Scallops
- Mussels or clams (scrubbed and debearded)
Garnishes
- Fresh parsley, chopped
- Lemon wedges
Instructions
1. Sauté the aromatics
- In a large Dutch oven or pot, heat the olive oil over medium heat.
- Add the onions and leeks (if using). Cook, stirring occasionally for 5-7 minutes, until softened and starting to turn golden.
- Add garlic and cook for 1 minute more, stirring constantly.
2. Build the flavor base
- Stir in the dried thyme, diced tomatoes (with their juices), and clam juice or broth.
- Season with salt and pepper. Bring to a simmer.
3. Add potatoes (if using)
- If you want a thicker stew, stir in the diced potatoes now.
- Simmer, partially covered, for about 20 minutes, or until the potatoes are tender.
4. Cook the seafood: Gently add your chosen seafood to the pot. Here’s a rough guide for cooking times:
- Fish chunks: 3-5 minutes
- Shrimp: 3-5 minutes
- Scallops: 3-5 minutes
- Mussels/clams: 5-8 minutes (discard any that don’t open)
5. Thicken the stew (Optional)
- If you didn’t use potatoes and want a thicker consistency, whisk the cornstarch slurry into the simmering stew.
- Cook until it thickens slightly.
6. Final Touches
- Taste the broth and adjust seasoning with salt and pepper if needed.
- Stir in chopped parsley and remove from heat.
7. Serve
- Ladle the stew into bowls, top with additional parsley if desired and serve with a squeeze of lemon and crusty bread for dipping.
Tips
Customize it: Make this stew your own with additions like chopped bell peppers, celery, or a splash of white wine.
Spice it up: Add a pinch of red pepper flakes for a bit of heat.
Get creative with your seafood: The best part of this recipe is its versatility. Use whatever fresh or frozen seafood looks good to you.
