If you are a seafood lover, there’s something special about a bowl of seafood stew with perfectly cooked seafood. Our version has no tomatoes and calls on white wine, garlic, and fennel. The broth is similar to our steamed mussels but calls on homemade seafood stock (it’s easy). When serving this seafood stew, you’ll want a few slices of crusty bread to go alongside so you can soak up all the delicious broth. Homemade focaccia bread would be amazing, too!
Key Ingredients
Fish: For my seafood stew, I always choose flaky white fish like cod or halibut. They cook beautifully in the broth and add a delicate flavor. Shellfish: I love a combination of shrimp, mussels, and clams. I leave the tails on the shrimp and scrub the mussels and clams before cooking them. If they have not already been removed, you will also need to remove the beards from the mussels (see more about that in our steamed mussels recipe). Aromatics: My go-to aromatics for seafood stew are shallot, fennel, celery, and garlic. This classic combination creates a really delicious base. These are almost identical to my aromatics for poached salmon! Seafood Stock: While you can certainly buy seafood stock, I prefer making my own. It’s surprisingly easy, and the flavor is unbeatable! You’ll find the instructions below in our recipe. The base is fish bones and the shells from our shrimp. Fish bones are inexpensive and readily available at most seafood counters. White Wine: I use white wine when making my homemade seafood stock. If you use store-bought stock, check the tips section to see when to add a splash of white wine to the stew. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked chardonnay. Spinach or Kale: Just before serving, I like to stir in some baby spinach or kale. They wilt quickly in the hot broth and add some nice color. Cream: Though optional, a splash of cream at the end adds richness and mellows out the flavors of the broth. I love it!
How to Make Seafood Stew
For this seafood stew recipe, you can absolutely use store-bought stock, but if you want to go a little further, you can make the stock from scratch, and it’s easy! Homemade fish stock takes about 45 minutes, and you can even make it ahead of time. You’ll need fish bones, which you can buy at your local seafood counter (ask, and they should have some available). I cook a little bacon in my pot, then use the rendered fat for the base of my stock (you can save the crispy bacon for a snack or use it in another recipe). Then, I toss in shallot, carrots, and celery and cook them until soft. From there, you’ll add the fish bones, the shrimp shells from peeling the shrimp for our stew, and a few herbs. Pour in some water and simmer away for about 30 minutes. Strain, and then use it to make your stew! For the stew, I cook my aromatics (shallot, fennel, celery, and garlic) and stir in my wine and seafood stock. Once simmering, the stew comes together really quickly. You’ll add the clams first, then the shrimp and mussels, and finally the fish. Stir in the greens and swirl in some cream. Easy! 1 large shallot, thinly sliced 1 fennel bulb, thinly sliced 2 ribs celery, thinly sliced 1 garlic clove, thinly sliced 1 pound small clams, cleaned 1/2 pound large shrimp, shelled, use the shells for seafood stock 1 pound mussels, cleaned 1 pound flaky white fish like cod or halibut, cut into 4 portions 1 cup dry white wine 4 cups seafood stock, try homemade (recipe below) 1 pound baby spinach or kale 1/4 cup heavy cream Salt and fresh ground black pepper Baguette, sliced and toasted for serving Lemon wedges for serving Shells from 1/2 pound of shrimp 2 slices thick-cut bacon 2 large shallots, chopped 2 medium carrots, chopped 2 ribs celery, chopped 2 crushed garlic cloves 4 sprigs fresh thyme 2 bay leaves 10 black peppercorns 2Add the chopped onion, carrots, and celery to the bacon fat. Cook, stirring often, until the onions soften, 3 to 5 minutes. Stir in the garlic and cook for 1 minute. 3Add the wine and cook for 5 minutes, then add the fish bones, shrimp shells, thyme, bay leaves, peppercorns, and 10 cups of water. 4Bring to a simmer. Cook at a low simmer for 30 minutes, removing any scum that rises to the top. Strain, then use immediately or refrigerate in a tightly covered container for up to 2 days or in the freezer for 3 months. 2Pour in 4 cups of seafood stock and bring to a simmer. Add the clams, cover, and cook for 3 minutes. 3Meanwhile, season the shrimp and fish with salt and pepper. 4Add the shrimp and mussels. Arrange the fish on top of the stew and scatter the greens around the pot. 5Cover and simmer until the shellfish opens and the fish and shrimp are firm and opaque, about 5 minutes more. 6Remove the pot from the heat, and then stir in the cream. Taste for seasoning and adjust with more salt and pepper. 7Serve divided between bowls with bread for dipping and lemon wedges on the side.
