Seafood Stew Recipe

Name: Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 1/2 cups yellow onions, chopped (2 small); 2 cups small white potatoes, large-diced; 2 cups fennel, chopped (1 large bulb); 2 teaspoons kosher salt; 1 teaspoon black pepper, freshly ground; 2 cups good white wine; 1 (28 ounce) can plum tomatoes, chopped; 1 quart seafood stock or 1 quart fish stock; 1 tablespoon garlic, chopped (3 cloves); 1 teaspoon saffron thread; 1 lb large shrimp, shelled and deveined (reserve the shells for the stock); 1 lb halibut, cut in large chunks; 1 lb bass fillet, cut in large chunks; 24 mussels, cleaned; 3 tablespoons Pernod; 1 teaspoon orange zest, grated; toasted baguette, sliced, buttered, and rubbed with garlic

Servings: persons

3 tablespoons olive oil
1 1/2 cups yellow onions, chopped (2 small)
2 cups small white potatoes, large-diced
2 cups fennel, chopped (1 large bulb)
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 cups good white wine
1 (28 ounce) can plum tomatoes, chopped
1 quart seafood stock or 1 quart fish stock
1 tablespoon garlic, chopped (3 cloves)
1 teaspoon saffron thread
1 lb large shrimp, shelled and deveined (reserve the shells for the stock)
1 lb halibut, cut in large chunks
1 lb bass fillet, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon orange zest, grated
toasted baguette, sliced, buttered, and rubbed with garlic

1
Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown.
2
Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
3
Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open.
4
Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 1/2 cups yellow onions, chopped (2 small), 2 cups small white potatoes, large-diced, 2 cups fennel, chopped (1 large bulb), and more.

Yes, Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions