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Cozy One-Pot Seafood Stew Bursting with Ocean Flavors

Cozy One-Pot Seafood Stew Bursting with Ocean Flavors Delight

Experience the warmth of my Cozy One-Pot Seafood Stew Bursting with Ocean Flavors, a comforting and straightforward dish perfect for cool evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Avocado oil is a lighter substitute.
  • 1 medium Onion Use shallots for a milder flavor.
  • 2 stalks Celery Diced.
  • 1 medium Carrot Peeled and sliced.
  • 3 cloves Garlic Minced.
  • 14 ounces Canned Diced Tomatoes Fresh tomatoes can be used if in season.
  • 1 cup White Wine Substitute with vegetable broth for a non-alcoholic option.
  • 4 cups Seafood Stock/Fish Broth Vegetable broth can be used for a vegetarian option.
  • 1 leaf Bay Leaf Remove before serving.
  • 1/2 teaspoon Red Pepper Flakes Adjust according to spice preference.
  • 1 teaspoon Thyme Swappable for oregano.
For the Seafood
  • 1 pound White Fish (e.g., cod or haddock) Any firm white fish will do.
  • 1 pound Shrimp Peeled.
  • 1 pound Mussels or Clams Omit if there’s a shellfish allergy.
For Garnishing & Serving
  • to taste Fresh Parsley Basil can be a substitute.
  • to taste Crusty Bread Gluten-free bread is a good alternative.

Equipment

  • large heavy-bottomed pot

Method
 

Cooking Steps
  1. Pour 2 tablespoons of olive oil into a large pot over medium heat. Heat for about 2 minutes until shimmering but not smoking.
  2. Add 1 chopped onion, 2 stalks of diced celery, and 1 peeled, sliced carrot. Sauté for about 5-7 minutes until softened and fragrant.
  3. Stir in 3 minced garlic cloves and sauté for another minute.
  4. Incorporate a 14-ounce can of diced tomatoes and simmer for about 2-3 minutes.
  5. Pour in 1 cup of white wine, stirring to lift any stuck bits from the bottom. Cook for about 5 minutes.
  6. Add 4 cups of seafood stock, 1 bay leaf, 1/2 teaspoon of red pepper flakes, and 1 teaspoon of dried thyme. Simmer for 15-20 minutes.
  7. Introduce 1 pound of cubed white fish and cook for about 5 minutes until opaque.
  8. Add 1 pound of peeled shrimp and 1 pound of mussels or clams. Cover and cook for an additional 5-7 minutes.
  9. Remove the bay leaf and adjust seasoning with salt and pepper. Optionally stir in a tablespoon of lemon juice.
  10. Ladle into bowls, garnishing with freshly chopped parsley and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 27gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 850mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 18mgCalcium: 80mgIron: 3mg

Notes

Feel free to mix and match seafood based on availability. Consider blending a portion of the stew for a creamy texture if desired.

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