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One Pot Spicy Seafood Stew

24 INGREDIENTS • 7 STEPS • 40MINS

One Pot Spicy Seafood Stew

Recipe

4.0

4 ratings
This light and flavorful Spicy Seafood Stew is perfect for a summer weekend dinner. Tomatoes give it some sweet and sour notes, basil and parsley bring freshness to balance the shellfish flavor, while a tiny bit of tabasco provides a smoky spice to the broth. This one-pot wonder is light and packed with healthy seafood.
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This light and flavorful Spicy Seafood Stew is perfect for a summer weekend dinner. Tomatoes give it some sweet and sour notes, basil and parsley bring freshness to balance the shellfish flavor, while a tiny bit of tabasco provides a smoky spice to the broth. This one-pot wonder is light and packed with healthy seafood.
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/

40MINS

Total Time

$8.13

Cost Per Serving

Ingredients

Servings
6
us / metric
Halibut Fillet
455 g
Halibut Fillets
cut into bite size pieces
Shrimp
285 g
Shrimp, peeled, deveined
keep tails
Fresh Mussels
225 g
Fresh Mussels
scrubbed and cleaned
Fresh Clams
225 g
Fresh Clams
scrubbed and cleaned
Diced Tomatoes
1 can
(14.5 oz)
Diced Tomatoes
Garlic
4 cloves
Garlic, chopped
Fennel Bulb
1
Fennel Bulb, diced
Celery
1 stalk
Celery, diced
Yellow Onion
1
Yellow Onion, chopped
Fresh Thyme
1 sprig
Fresh Thyme
Bay Leaf
1
Bay Leaf
Carrot
1/2
Carrot, diced
Vegetable Broth
960 mL
Vegetable Broth
or Fish Stock
Dry White Wine
120 mL
Dry White Wine
Olive Oil
2 Tbsp
Olive Oil
Tomato Paste
2 Tbsp
Tomato Paste
Fresh Parsley
1 Tbsp
Chopped Fresh Parsley
Fresh Basil
1 Tbsp
Chopped Fresh Basil
Salt
1 tsp
Salt, divided
Tabasco® Original Red Pepper Sauce
1 tsp
Tabasco® Original Red Pepper Sauce
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Fresh Parsley
to taste
Chopped Fresh Parsley
for serving
Fresh Basil
to taste
Chopped Fresh Basil
for serving
Sourdough Bread
to taste
Sourdough Bread
for serving
or Baguette

Nutrition Per Serving

VIEW ALL
Calories
274
Fat
6.8 g
Protein
36.8 g
Carbs
12.6 g
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author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/

Cooking Instructions

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step 1
Season the Halibut Fillets (455 g) with Salt (1/4 tsp). Set aside.
step 1 Season the Halibut Fillets (455 g) with Salt (1/4 tsp). Set aside.
step 2
In a large pot, heat the Olive Oil (2 Tbsp) over medium heat. Add Yellow Onion (1), Fennel Bulb (1), Carrot (1/2), Celery (1 stalk), and Garlic (4 cloves). Sauté until the vegetables are soft, about 3 minutes.
step 2 In a large pot, heat the Olive Oil (2 Tbsp) over medium heat. Add Yellow Onion (1), Fennel Bulb (1), Carrot (1/2), Celery (1 stalk), and Garlic (4 cloves). Sauté until the vegetables are soft, about 3 minutes.
step 3
Add Fresh Basil (1 Tbsp), Fresh Parsley (1 Tbsp), and Tomato Paste (2 Tbsp). Stir occasionally and cook for about 2 minutes, until the paste becomes thick and dark.
step 3 Add Fresh Basil (1 Tbsp), Fresh Parsley (1 Tbsp), and Tomato Paste (2 Tbsp). Stir occasionally and cook for about 2 minutes, until the paste becomes thick and dark.
step 4
Pour in the Dry White Wine (120 mL), turn the heat up to medium-high, stir and let the liquid evaporate, cooking for about 1 minute.
step 4 Pour in the Dry White Wine (120 mL), turn the heat up to medium-high, stir and let the liquid evaporate, cooking for about 1 minute.
step 5
Add Diced Tomatoes (1 can), Vegetable Broth (960 mL), Fresh Thyme (1 sprig), Bay Leaf (1), and Tabasco® Original Red Pepper Sauce (1 tsp). Bring to a simmer and cook for about 10 minutes. Season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 5 Add Diced Tomatoes (1 can), Vegetable Broth (960 mL), Fresh Thyme (1 sprig), Bay Leaf (1), and Tabasco® Original Red Pepper Sauce (1 tsp). Bring to a simmer and cook for about 10 minutes. Season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 6
Add the Shrimp (285 g), Fresh Mussels (225 g), Fresh Clams (225 g), and halibut pieces to the soup. When the soup starts to boil, skim off the scrum and foam. Let it simmer for 5 minutes, or until the seafood is all cooked.
step 6 Add the Shrimp (285 g), Fresh Mussels (225 g), Fresh Clams (225 g), and halibut pieces to the soup. When the soup starts to boil, skim off the scrum and foam. Let it simmer for 5 minutes, or until the seafood is all cooked.
step 7
Sprinkle the stew with Fresh Parsley (to taste), Fresh Basil (to taste), and serve with Sourdough Bread (to taste).
step 7 Sprinkle the stew with Fresh Parsley (to taste), Fresh Basil (to taste), and serve with Sourdough Bread (to taste).

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