Picture a steaming bowl of seafood stew, fragrant with the briny scent of mussels and the sweet aroma of garlic and herbs.
There’s something incredibly comforting about this Mediterranean classic, simmered to perfection with simple, fresh ingredients.
As the flavors meld together, each component transforms to create a rich, satisfying dish.
It’s a culinary journey from sea to table.
Let’s bring this delightful stew to life together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 chef’s knife
- 1 cutting board
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 can (14.5 ounces) diced tomatoes
- 1 cup fish stock
- 1/2 cup white wine
- 1 pound mussels, cleaned and debearded
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound cod, cut into chunks
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Seafood Stew, you can follow this detailed timeline:
Timeline:
- Preparation (0 – 20 minutes):
- 0 – 2 minutes: Gather all ingredients and equipment (large pot, wooden spoon, chef’s knife, cutting board, measuring cups, and spoons).
- 2 – 10 minutes: Dice the onion and red bell pepper, and mince the garlic.
- 10 – 15 minutes: Clean and debeard the mussels, peel and devein the shrimp, and cut the cod into chunks.
- 15 – 20 minutes: Measure out the olive oil, spices (paprika, thyme, crushed red pepper flakes), fish stock, white wine, and chopped parsley.
- Cooking (20 – 60 minutes):
- 20 – 25 minutes: Heat olive oil in the large pot over medium heat and cook the diced onions until softened.
- 25 – 27 minutes: Add the garlic and red bell pepper, cooking for another 2 minutes.
- 27 – 30 minutes: Stir in paprika, thyme, and red pepper flakes.
- 30 – 35 minutes: Pour in the diced tomatoes, fish stock, and white wine, then bring to a simmer.
- 35 – 45 minutes: Simmer for 10 minutes to allow flavors to meld.
- 45 – 50 minutes: Add the mussels, cover the pot, and cook until they open.
- 50 – 55 minutes: Stir in the shrimp and cod chunks, cooking until seafood is cooked through.
- 55 – 60 minutes: Season the stew with salt and pepper to taste.
- Resting and Serving (60 – 70 minutes):
- 60 – 70 minutes: Remove from heat and let the stew rest for 10 minutes.
- 70 minutes: Garnish with fresh parsley and serve with crusty bread and a glass of white wine, if desired.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic and red bell pepper, cooking for another 2 minutes.
Add paprika, thyme, and red pepper flakes, stirring to combine.
Pour in the diced tomatoes, fish stock, and white wine, then bring to a simmer.
Simmer for 10 minutes to allow flavors to meld.
Add the mussels, cover the pot and cook until they open, about 5 minutes.
Stir in the shrimp and cod chunks, cooking for an additional 5 minutes until the seafood is cooked through.
Season the stew with salt and pepper to taste.
Remove from heat and let rest for 10 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Perfect for soaking up the flavorful broth and adding a satisfying texture contrast.
- Steamed Rice: Offers a hearty accompaniment that absorbs the stew’s rich juices.
- Garlic Aioli: A dollop on top can enhance the stew with a creamy, garlicky touch.
- Lemon Wedges: Squeeze over the stew for a fresh, zesty finish that brightens the dish.
- Chilled White Wine: Complements the seafood flavors and adds elegance to your dining experience.
Storage
Store leftover seafood stew in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove to maintain texture and flavor, avoiding overcooking the seafood.
Freezing
To freeze seafood stew, cool it completely.
Then transfer to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
To reheat seafood stew, gently warm it in a pot over low heat.
Stir occasionally to prevent overcooking.
Avoid microwaving to preserve texture and flavor.
Enjoy with fresh bread.
Final Thoughts
The Seafood Stew is a delightful dish that brings the flavors of the Mediterranean to your table.
Its rich and aromatic broth, brimming with fresh seafood, is perfect for a satisfying meal.
Confirm that all the seafood is fresh and properly cleaned to enhance the overall texture and taste of the stew.
For an even richer flavor, consider adding a pinch of saffron threads while the stew simmers.
This dish pairs wonderfully with crusty bread, which is ideal for soaking up the savory broth.
Complete your dining experience with a glass of chilled white wine, which complements the stew beautifully.
Enjoy the medley of flavors and the warmth it brings to your dining table.
Frequently Asked Questions
Can I Substitute Fish Stock With Chicken or Vegetable Stock?
You can substitute fish stock with chicken or vegetable stock at a 1:1 ratio. Use 1 cup of chicken or vegetable stock instead of fish stock. Adjust seasoning to taste, ensuring to balance flavors for best results.
What Can I Use Instead of White Wine in the Stew?
You can substitute white wine with an equal amount of chicken broth or vegetable stock for a non-alcoholic option. Adjust acidity with 1 tablespoon lemon juice or white vinegar to maintain the stew’s balance and depth.
How Do I Clean and Debeard Mussels Properly?
To clean mussels, scrub shells under cold water, removing debris. To debeard, grasp the beard with your fingers or a knife, pulling it towards the hinge. Discard any mussels with broken shells or that don’t close when tapped.
Can I Make This Stew Spicier? if So, How?
To spice up the stew, increase crushed red pepper flakes to 1 teaspoon and add 1/4 teaspoon cayenne pepper. Guarantee even distribution by stirring thoroughly. Taste and adjust heat levels to your preference before serving. Enjoy!
What Are Some Good Side Dishes to Pair With Seafood Stew?
Pair your stew with a side of crusty baguette for soaking. For a fresh contrast, make a salad: 100g arugula, 50g cherry tomatoes, 20ml lemon vinaigrette. Or, serve 200g steamed jasmine rice for added texture.
Seafood Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 can (14.5 ounces) diced tomatoes
- 1 cup fish stock
- 1/2 cup white wine
- 1 pound mussels cleaned and debearded
- 1/2 pound shrimp peeled and deveined
- 1/2 pound cod cut into chunks
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic and red bell pepper, cooking for another 2 minutes.
- Add paprika, thyme, and red pepper flakes, stirring to combine.
- Pour in the diced tomatoes, fish stock, and white wine, then bring to a simmer.
- Simmer for 10 minutes to allow flavors to meld.
- Add the mussels, cover the pot and cook until they open, about 5 minutes.
- Stir in the shrimp and cod chunks, cooking for an additional 5 minutes until the seafood is cooked through.
- Season the stew with salt and pepper to taste.
- Remove from heat and let rest for 10 minutes.
- Garnish with fresh parsley before serving.
Notes
