Seafood Stew with Cabbage and Carrots Recipe

Name: Seafood Stew with Cabbage and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups bottled clam juice; 1 cup chopped onion; 1/2 cup Riesling wine; 1 tablespoon minced garlic; 1 tablespoon minced fresh thyme or 1 teaspoon dried; 12 clams, scrubbed; 10 ounces orange roughy fillets, cut into 1-inch pieces; 6 large uncooked shrimp, peeled, deveined; 6 large sea scallops; 1/3 cup whipping cream; 3 tablespoons unsalted butter; 4 cups thinly sliced green cabbage (about 1/2 medium head); 1 large carrot, peeled, grated

Servings: persons

1 1/2 cups bottled clam juice
1 cup chopped onion
1/2 cup Riesling wine
1 tablespoon minced garlic
1 tablespoon minced fresh thyme or 1 teaspoon dried
12 clams, scrubbed
10 ounces orange roughy fillets, cut into 1-inch pieces
6 large uncooked shrimp, peeled, deveined
6 large sea scallops
1/3 cup whipping cream
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (about 1/2 medium head)
1 large carrot, peeled, grated

1
Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes.
2
Add clams.
3
Cover and cook until clams open, about 6 minutes.
4
Using tongs, transfer clams to bowl.
5
Discard any clams that do not open.
6
Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes.
7
Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams.
8
Add cream and boil until liquid is reduced to 3/4 cup, about 25 minutes.
9
Meanwhile, melt butter in heavy large skillet over medium-high heat.
10
Add cabbage and carrot and saute until cabbage wilts, about 4 minutes.
11
Return shellfish mixture to Dutch oven and stir to heat through.
12
Divide cabbage mixture between 2 shallow soup bowls.
13
Ladle shellfish stew over.

369

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 cups bottled clam juice, 1 cup chopped onion, 1/2 cup Riesling wine, 1 tablespoon minced garlic, and more.

Yes, Seafood Stew with Cabbage and Carrots 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 with Cabbage and Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions