by Patti Estep 8 Comments
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This easy seafood stew recipe is perfect for lunch or brunch, and hearty enough for dinner. Keep it light and healthy, or add a little cream to make it extra rich and creamy.
Seafood Stew Made Easy
I've been trying to incorporate more and more seafood into our diet. It's healthy, and we really like seafood. Unfortunately it's not always easy to get good, fresh seafood where we live. However, I found that when you are making soups and casseroles, you can get away with frozen items, that taste just as good. Case in point is this easy seafood stew, which I made with frozen cod, shrimp and canned clams.
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The shrimp was also frozen and pre-cooked. These are items that you should be able to buy at any supermarket.
Of course you can change it up and use different types of fish. I like cod because it's readily available, a little on the meatier side, and has a very light taste.Onions, carrots and celery typical to many soups and stews make up the base.
I also used fingerling potatoes in this stew. Mainly because they are so cute, but also because they are easily rinsed off and sliced up skin and all. You could use any thinned skin potato, such as white or red new potatoes. Just make sure that you chop them into bite sized pieces. If you use russet potatoes, I'd suggest peeling the skins first.
If you'd like, you can make this more of a bisque or chowder, by adding 1/2 cup of heavy cream at the end, but it really doesn't need it.
Serve with lemon wedges, a nice side salad, or a crusty baguette and you have a great healthy and delicious meal.
Easy Seafood Stew
Light and healthy seafood stew make a wonderful dinner or lunch filled with fish, shrimp, clams and vegetables for a great one pot meal.
4.50 from 8 votes
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Dinner Recipes
Cuisine American
Servings 6
Calories 423 kcal
Ingredients
- 1 pound cod fillets - frozen or fresh- sliced into 1 1/2 inch pieces
- 1 pound medium shrimp- frozen pre-cooked
- 6.5 ounce canned clams
- 1 quart seafood broth or vegetable broth
- 1/2 cup onion diced
- 3 carrots sliced
- 2 celery ribs diced
- 1/2 pound fingerling potatoes sliced
- 1/2 cup white wine
- 1 bay leaf
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
- pinch red pepper flakes
- lemon wedges
Instructions
Saute onion, carrots and celery in 2-3 tablespoons of olive oil for about 3-5 minutes until vegetables softened.
Add, broth, potatoes, bay leaf, wine and salt and pepper.
Bring to boil, then reduce heat and simmer for 10 minutes or until potatoes are tender.
Add fish. Simmer for 5 minutes or until the fish is nice and opaque.
Add shrimp, clams and parsley. Cook for 2-3 minutes
Remove bay leaf and serve with lemon wedges.
Nutrition
Serving: 1gCalories: 423kcalCarbohydrates: 21gProtein: 64gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 291mgSodium: 1316mgFiber: 2gSugar: 4g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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About Patti Estep
Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.
Reader Interactions
Comments
Julie Briones
This is a great Weight Watchers stew! Thanks, Patti!
Reply
Patti Estep
I hope you love it Julie!
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Christine
Oh my goodness, your stew looks so YUMMY, Patti! We are also trying to eat healthier these days and eating more seafood is definitely part of that. I can't wait to try your recipe! And the tip on adding the cream...OVER THE TOP!! Thank you for sharing!
Reply
Patti Estep
I hope you like it. A little cream sure wouldn't hurt.
Reply
Carole
This looks amazing and I love seafood. My dad was a fisherman and had his own market so it was very normal to eat seafood for dinner at least three times a week. This is a great combo, I believe we have very similar taste buds.
Reply
Patti Estep
Well you know what they say, "Great minds think alike." I love that your dad was a fisherman. You probably are spoiled with having the best and freshest seafood ever from him.
Reply
Denise
Oh that looks so light and flavorful! I'm always looking for more seafood dishes. Can't wait to give this a try!Reply
Patti Estep
I was surprised at how easy and how good frozen seafood could be. I have no idea why I don't cook with it more.
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