Skip to main content

Mixed Seafood Stew Recipes For Winter

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

mixed-seafood-stew-recipes-for-winter

Seafood Stew Recipe

Ingredients:

Gluten free

Seafood
6 cups: Fish stock
1 1/2 lbs: Littlenecks clams
1 lb: Shrimp, large wild
3/4 lb: Squid

Produce
1: Bay leaf
1/2 cup: Celery
1: Corn
1: Fennel, bulb
2 cloves: Garlic
1: Onion
3: Shallots, large
1: Tarragon, Fresh
1 can: Tomatoes in, juice

Canned goods
2 tbsp: Tomato paste

Baking & spices
1 tsp: Fennel seeds
1 tsp: Red pepper flakes, dried
2 tsp: Salt

Oils & vinegars
3 tbsp: Olive oil

Beer, wine & spirits
1 1/2 cups: White wine, dry

Instructions:

  • Heat the oil in a large pot over medium heat.
  • Add the fennel, onion, shallots, celery, fennel seeds and salt, sauté until the onion is translucent, about 8-10 minutes.
  • Add the garlic and red pepper flakes, sauté 2 minutes. Stir in the tomato paste, stir to combine, and cook for 1 minute. Add wine and cook for 2 minutes. Add tomatoes with their juices, fish stock and bay leaf.
  • Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  • Add the corn and the clams to the pot. Cover and cook until the clams just begin to open, about 5 minutes. Add the shrimp and squid. Simmer gently until the shrimp & squid are just cooked through, and the clams are completely open, about 5 minutes more.
  • Season the soup, to taste, with more salt, pepper and red pepper flakes. Ladle the soup into bowls, sprinkle with tarragon leaves and serve with fresh bread or toast.
mixed-seafood-stew-recipes-for-winter

Traditional Seafood Stew Recipe

Ingredients:

Gluten free

Seafood
1 lb: Bay scallops
1 lb: Clams, small
1/2 lb: Cod
2 lbs: Crab
5 cups: Fish or seafood stock
1 lb: Mussels
1 lb: Shrimp, large

Produce
1 tbsp: Basil, dried
1: Basil and parsley, Fresh
2: Bay leaves
1: Fennel, bulb
4 cloves: Garlic
1: Onion
1/2 tsp: Oregano, dried
1/2 bunch: Parsley, fresh
1/2 tsp: Thyme, dried
1 1/2 28 ounce can: Tomato

Baking & spices
1 tsp: Kosher salt
1/2 tsp: Red pepper flakes

Dairy
1/2 cup: Butter

Beer, wine & spirits
1 1/2 cups: White wine

Instructions:

  • Melt the butter over medium heat in a large stock pot, then add the onion, fennel, garlic, parsley, sauteing until the onions are soft, about 10 minutes. Add the garlic, basil, salt, thyme, oregano, and red pepper flakes and saute 2 minutes longer.
  • Add the white wine, crushed and diced tomatoes, fish stock, and bay leaves, then cover and reduce the heat to medium-low. Simmer for 30 minutes so the flavors can blend. While the meat simmers, prepare the crab by removing the crab legs from the body and using a nutcracker to crack the shells (leave the meat in the shell) so that the meat can be easily removed once the cioppino is served.
  • Increase the heat to medium and add the clams and mussels to the broth and cook for 5 minutes until they start to open. Then add the crab legs and cook for another minute, followed by the shrimp and scallops. Finally, lay the chunks of cod on top of the broth and cover and cook for 3-5 minutes until the mussels and clams are open, the shrimp curl and the scallops are just firm.
  • Ladle the cioppino into large bowls garnish with chopped fresh parsley and basil.
mixed-seafood-stew-recipes-for-winter

Easy Seafood Stew Recipe

Ingredients:

Gluten free

Scroll to Continue

Meat
12: Little neck clams, small

Seafood
1 lb: Fish fillets, firm white
4: Lobster tails
12: Mussels
6: Scallops
4 cups: Seafood stock, home made
1 lb: Shrimp, large

Produce
1 tbsp: Basil, dried
4: Bay leaf
2: Carrots
2: Celery, ribs
1/2 cup: Celery
4 cloves: Garlic
1/2 tsp: Oregano, dried
3 sprigs: Parsley
1/4 cup: Parsley
1/2: Red bell pepper
1 28-ounce can: San marzano tomatoes, whole
1/2: Thyme, dried
1/2: Yellow onion
2: Yellow onions, medium

Canned goods
1 tbsp: Tomato paste

Baking & spices
1: Kosher salt
1/2 tsp: Kosher salt
1/2 tsp: Peppercorns, black
1/2 tsp: Red pepper

Oils & vinegars
2 tbsp: Olive oil
1: Olive oil

Dairy
2 tbsp: Butter

Beer, wine & spirits
1 cup: White wine, dry

Instructions:

  • Bring a large pot of salted water to a boil and prepare an ice bath. Add lobster tails to boiling salted water and cook for 4 minutes. Remove lobster with tongs to ice bath, keep water in the pot simmering on stove. On cutting board, snip down lobster backs with kitchen shears and devein as you would shrimp. Remove shells to a bowl, do not discard. Cut lobster meat into large chunks and refrigerate. Peel and devein shrimp, saving shells in bowl with lobster shells. Refrigerate shrimp.
  • To the boiling lobster water add lobster shells and shrimp shells, chopped carrots, chopped celery, ½ cup diced onion, 2 bay leaves, parsley sprigs and peppercorns. Cover and simmer for 2 - 3 hours, stirring occasionally until a nice, rich stock has developed. Strain stock and reserve, you want at least 4 cups.
  • In a large oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the 2 chopped onions, garlic, red pepper, celery and chopped parsley. Sprinkle with salt and sauté until softened, about 5 or 6 minutes. Add the bay leaves, basil, oregano, thyme, crushed red pepper, salt and tomato paste. Stir to combine well and fragrant. Add the wine and boil and stir for about 4 - 5 minutes until reduced by half.
  • Add 4 cups of the reserved seafood stock and the hand-crushed tomatoes and their juices to the pot. Stir and bring to a boil and then simmer for 30 minutes to one hour to develop the broth. Add the cod, clams and scallops to the pan and sear cod for 5 minutes undisturbed.
  • In shallow bowls, place a portion of cod and scallops and ladle the seafood stew over the top. Sprinkle with some chopped parsley and serve immediately.

Classic Seafood Stew Recipe

Ingredients:

Seafood
2 lbs: Cod, fresh or frozen skinless fillets
12 oz: Mussels in shells, fresh
12 oz: Shrimp in shells, fresh or frozen large

Produce
1: Garlic, bulb
5 cloves: Garlic
1 tbsp: Parsley, fresh
2 cups: Tomatoes

Canned goods
1 tbsp: Tomato paste, no-salt-added

Baking & spices
1/4 tsp: Black pepper, freshly ground
1/2 tsp: Red pepper

Oils & vinegars
10 tsp: Olive oil

Bread & baked goods
6 1-ounce slices: Italian or sourdough bread, whole-wheat

Beer, wine & spirits
1 cup: White wine, dry

Liquids
1 cup: Water

Instructions:

  • Preheat oven to 400 degrees F. Cut off top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 tsp. oil. Bring foil up around bulb and fold edges together to loosely enclose.
  • Peel and devein shrimp, leaving tails intact if desired. Rinse fish and shrimp; pat dry. Cut fish into 2-inch pieces. Scrub mussels under cold running water. Using your fingers, pull out beards that are visible between the shells.
  • In an oven, heat oil over medium. Add parsley and minced garlic; cook and stir 30 seconds. Add tomato paste; cook and stir 1 minute more. Add wine. Cook over high 5 minutes or until wine is evaporated, stirring frequently. Add tomatoes, crushed red pepper and black pepper. Cook 5 minutes or until tomatoes are softened, stirring occasionally. Stir in the water.
  • Layer fish, shrimp, and mussels on tomato mixture. Cook, covered, without stirring 5 to 7 minutes or until fish flakes easily, shrimp are opaque and mussel shells open.
  • Place bread on a baking sheet. Bake 3 to 5 minutes or until toasted. Squeeze garlic bulb from bottom of paper husk so cloves pop out. Spread bread with roasted garlic.
mixed-seafood-stew-recipes-for-winter

Seafood Stew Recipe

Ingredients:

Gluten free

Seafood
1 lb: Littleneck clams
1 lb: Mussels
1 lb: Shrimp, Large Raw
1: {2 pound} cooked dungeness crab, whole Cooked

Produce
6 cloves: Garlic
1 bunch: Parsley and basil, Leaves
1 can: Tomatoes
1: Yellow onion, large

Canned goods
4 cups: Fish stock or vegetable stock
2 tbsp: Tomato paste

Baking & spices
1/2 tsp: Kosher salt
1 tsp: Kosher salt and ground black pepper
1 pinch: Red pepper flake
2 tsp: Red pepper flake

Oils & vinegars
2 tbsp: Olive oil

Dairy
2 tbsp: Butter

Beer, wine & spirits
2 cups: White wine, Dry

Instructions:

  • In a large heavy bottomed pot, heat the olive oil over medium high heat. Add shrimp and saute for 2 minutes until pink, season with kosher salt and a pinch of red pepper flakes. Remove shrimp with a slotted spoon to a plate and set aside.
  • In the same pot add butter and chopped onion. Turn heat down to medium and season with salt and pepper. Saute onions while stirring until slightly browned and tender, about 8 minutes. Add the minced garlic, red pepper flake, and tomato paste. Stir to combine and cook for 30 seconds until fragrant. Turn heat down and pour in white wine. Bring wine to a simmer to deglaze the pot and scrap any brown bits off the bottom. Add crushed tomatoes and stock, stir to combine. Bring to a boil and reduce to simmer for 10 more minutes. Season with kosher salt and ground black pepper pepper.
  • Add clams, and mussels to the pot. Cover and cook for 5 minutes until clams and mussels have opened. Add the crab legs and reserved shrimp to the pot and stir to combine and warm through, about 2 minutes. Serve into big bowls and garnish with chopped parsley and basil.
mixed-seafood-stew-recipes-for-winter

Simple Seafood Stew Recipe

Ingredients:

Seafood
1 lb: Crab legs
2 cups: Fish stock
1 lb: Manilla clams
1 lb: Mussels
8 oz: Squid

Produce
3 small diced stalks: Celery
4 finely minced cloves: Garlic
1: Green bell pepper
1: Red bell pepper
2 28- ounce cans: Tomatoes, whole
1: Yellow onion

Baking & spices
1: Parsley and crushed red pepper flakes
1: Sea salt and pepper

Oils & vinegars
2 tbsp: Olive oil

Other
8 ounces of large U-15 peeled (deveined tail-on shrimp)

Instructions:

  • In a large pot over medium heat, add in the olive oil.
  • Next, add in the onions, garlic, celery, and peppers and saute for 4 to 6 minutes or until lightly browned.
  • Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
  • In a large pot of boiling salted water, batch-cook the seafood from whatever takes the longest amount of time to cook to the shortest. Transfer the shellfish to the cioppino stew and mix in.
  • Next, add the shrimp and the crab legs and cook for 2 to 3 minutes and then add in the squid and cook for 1 to 2 more minutes or until done. Add this to the stew and stir. Let it simmer. Serve immediately.


Seafood Stew Recipe

Ingredients:

Seafood
1: (2 lb or more) cooked dungeness crab, large cooked
2 cups: Fish or shellfish stock
3 lbs: Halibut
2 lbs: Little neck clams and/or mussels
1 lb: Of large shrimp
1: Seafood

Produce
1 cup: Bell pepper
3 cloves: Garlic
1: Herb bouquet of bay leaf
1 1/2 cups: Onion
1/2 cup: Parsley
1 28-ounce can: Tomatoes

Canned goods
1: Broth from the mollusks

Condiments
1: Sauce

Baking & spices
1 tsp: Salt
1: Salt and pepper

Oils & vinegars
1/2 cup: Olive oil, extra virgin

Drinks
2 cups: Tomato juice

Beer, wine & spirits
2 cups: Red wine

Instructions:

  • Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Strain and reserve the cooking broth. Set aside.
  • Remove the crab legs from the body and use a nutcracker to crack the shells so the meat can be easily removed when eating.
  • Break the body in half, and then cut each half again into either halves or thirds. Split the shrimp shells down the back and remove the black vein.
  • In a deep, 8-quart pot, sauté onions and bell pepper on medium heat in olive oil until soft. Add the garlic, and sauté a minute more.
  • Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste.
  • Bring to a simmer and cook, uncovered, for 20 minutes. Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.
  • Add the steamed mollusks, crab meat, and shrimp. Dole out into large bowls, shells included. Sprinkle with minced fresh parsley.

Mixed Seafood Stew Origins

Bouillabaisse is a type of seafood stew that originated in Marseille, France. The name bouillabaisse comes from the Provencal Occitan word bolhabaissa.

The southern French city of Marseille on the Mediterranean Sea has long been famous for its spicy fish soup, known as bouillabaisse. The soup started as a poor man's meal, made with leftover fish scraps

Related Articles