Easy Seafood Stew

One of my goals for this year is to continue to focus on the quality of food I’m purchasing and serving my family. As a first step, last year I signed up for two services that deliver grass-fed/finished beef and organic chicken, and wild caught seafood right to our house.

Diver scallops delivered to my doorstep — what a time to be alive!

Anyway, a few weekends ago we got hit with snomageddon round 4 (or was it 5? I’ve lost track – GAH!) and I was craving something really, really warm and hearty. With a freezer full of seafood, I decided to thaw a few portions then let them star in a delicious Seafood Stew.

Types of Seafood Used

This simple, hearty stew tastes slow-cooked but doesn’t take all day to make, plus its full of kitchen staples like stock, garlic, dried herbs, potatoes, and canned tomatoes, so I didn’t have to go out into said snomageddon for the ingredients.

For the seafood portion I highlighted jumbo gulf shrimp, scallops, and cubed halibut, though you could use whatever fish/shellfish your family likes — you’ll need 1-1/4lbs total. Squid rings, branzino, mussels or clams could all work really well, though I especially love the scallops in here and highly recommend.

Try this Comforting Soup

How to Make Seafood Stew

Step 1: Saute the aromatics.

Start by melting butter with a drizzle of extra virgin olive oil in a large Dutch oven or soup pot over medium heat.

Add sliced and cleaned leeks plus a chopped shallot then season with salt and pepper and saute until the leeks are tender, 15 minutes. Add minced garlic then saute until very fragrant, 2-3 more minutes.

Step 2: Add pantry staples then simmer.

Next add Italian-style diced tomatoes, crushed tomatoes, seafood stock (I like Kitchen Basics or Imagine brand), chicken stock, dried thyme, plus a dried bay leaf then stir to combine. Bring to a boil then turn the heat to medium-low and simmer for 10 minutes.

Add diced and peeled russet potatoes then partially cover the pot and simmer until the potatoes are tender, 20-30 minutes, stirring occasionally.

Step 3: Add the seafood.

Next, add the fresh seafood. You’ll need 1-1/4lbs seafood so use whatever your family likes best.

I like a combination of scallops sliced in half widthwise, halibut cut into 1” cubes, and peeled and deveined jumbo shrimp. As I mentioned, branzino, salmon, squid, mussels and/or clams would work too.

Once the potatoes are tender, turn the heat up to high to bring the soup to a boil then add the seafood plus a small handful of finely chopped parsley and simmer for 2-3 minutes.

The heat of the pot and broth will continue to cook the seafood after the heat’s been turned off so don’t cook overcook the seafood at this point.

Step 4: Season with lemon juice.

The final step is to add a drizzle of fresh lemon juice then scoop into bowls and serve with fresh salads and/or Gluten Free Focaccia to soak up that rich and decadent broth – I’ll include an easy crostini recipe in the notes section below, too.

However you serve it, I hope you love this simple, scrumptious stew recipe! Enjoy!

Easy Seafood Stew

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Description

Easy Seafood Stew is packed with wholesome ingredients like vegetables, stock, and seafood. Quick cooking but tastes like its been simmering all day!

Ingredients

serves 4-6

• 4 Tablespoons butter
• drizzle extra virgin olive oil
• 2 small or 1 large leek, white and light green parts only, thinly sliced
• 1 shallot, chopped
• salt and pepper
• 4 cloves garlic, pressed or minced
• 14.5oz can Italian-Style diced tomatoes
• 15oz can crushed tomatoes
• 2-1/2 cups seafood stock
• 1 cup chicken stock
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 medium-sized Russet potato, peeled and chopped (2 cups)
• 1-1/4lb mixed seafood: halibut, scallops, shrimp, salmon, branzino, squid, mussels and/or clams (see notes)
• 1 small handful fresh parsley, finely chopped
• 1/2 lemon

Directions

1. Melt butter and extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add leeks and shallot, season with salt and pepper, then saute until leeks are tender and beginning to turn golden brown, 15 minutes. Add garlic then saute until very fragrant, 2-3 minutes.
2. Add canned tomatoes, seafood stock, chicken stock, dried thyme, and bay leaf then turn heat up to bring to a bubble. Turn heat back down to medium-low then simmer for 10 minutes. Add potatoes then place a lid partially on top and simmer until potatoes are tender, 20-30 minutes, stirring occasionally. Taste then add salt and pepper if necessary.
3. Turn heat to high then, once the stew is bubbling, add the seafood and parsley and cook for 2-3 minutes or until seafood is barely cooked through — the seafood will continue to cook from the heat of the soup/pot, so don’t overcook!
4. Remove pot from heat then add a drizzle of fresh lemon juice (start with a little as you can always add more.) Scoop into bowls then serve immediately.

Notes

• If you prefer petite diced versus regular diced tomatoes, use a pair of kitchen shears to snip the tomatoes in the can after opening.
• I like a combination of scallops sliced in half widthwise, halibut cut into 1” cubes, and peeled/deveined jumbo shrimp.
• For crostini: Slice a gluten-free baguette (or regular baguette if you don’t need to eat GF) into 1/4" slices then brush both sides with extra virgin olive oil and season lightly with salt and pepper. Arrange on a sheet pan then bake at 350 degrees for 5-7 minutes, or until golden brown, flipping slices halfway through. Let cool completely.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.