Best Easy Seafood Stew Recipes

EASY SEAFOOD STEW

Easy Seafood Stew image

This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months.

Provided by Spartiechic

Categories Stew

Time 30m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 large yellow pepper, coarsely chopped
1 medium onion, chopped
2 garlic cloves, crushed with press
1 (14 1/2 ounce) can stewed tomatoes
1 cup spicy vegetable juice cocktail
1 lb skinless cod fish fillet, cut into 1-in . chunks
8 ounces shelled and deveined med. shrimp
1/2 cup water
1/4 teaspoon salt

Steps:

Heat oil in a 4 quart saucepan over medium heat.
Add pepper and onion. Cook until softened and lightly brown (about 5 mins), stirring frequently.
Stir in garlic and cook for another minute, stirring constantly.
Stir in tomatoes, juice, water, and salt. Cover and heat to boiling over high heat.
Reduce heat to low and simmer, covered, 10 minutes.
Stir in cod and shrimp. Cover & simmer until they turn opaque throughout (about 3 mins), stirring occasionally.

EASY MEDITERRANEAN SEAFOOD STEW

Easy Mediterranean Seafood Stew image

This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.

Provided by Tez @ Chile and Salt

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

1 ½ cups peeled and cubed potatoes
1 tablespoon olive oil, or as needed
1 medium onion, cut in half and thinly sliced
2 teaspoons crushed red pepper
2 cloves garlic, minced, or more to taste
1 (16 ounce) can whole peeled tomatoes, undrained
1 cup dry white wine
1 cup fish stock
10 ounces white fish, cut into small chunks
1 pound clams in shell, scrubbed
10 ounces uncooked medium shrimp, peeled and deveined
8 ounces cleaned calamari, sliced into thin rings
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ lemon, juiced
2 teaspoons lemon zest
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 16.4 g, Cholesterol 180.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 443.4 mg, Sugar 3.4 g

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