Hearty Seafood Stew Packed With Flavor – Comforting, Simple, and Satisfying

This seafood stew brings big, bold flavor without a lot of fuss. It’s rich, brothy, and loaded with tender fish, plump shrimp, and sweet clams, all simmered in a fragrant tomato base. The broth soaks into crusty bread like a dream and somehow tastes even better the next day.

Whether you’re cooking for a cozy weeknight or a relaxed dinner with friends, this stew delivers warmth and comfort in every spoonful.

Why This Recipe Works

This stew layers flavor from the start, building a strong base with olive oil, garlic, onion, and fennel. White wine and tomatoes add brightness and body, while a small pinch of red pepper flakes gives gentle heat. The seafood cooks quickly at the end, keeping everything tender and juicy—never rubbery.

Fresh herbs and lemon at the finish wake up the whole pot, making it taste clean and balanced, not heavy.

Using a mix of seafood also adds texture. Firm white fish holds its shape, shrimp adds sweetness, and clams or mussels bring a briny depth you can’t fake. It’s simple, approachable, and easy to adapt to what you have on hand.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish)
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes (use less for milder heat)
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 cup dry white wine
• 1 can (14–15 oz) crushed or diced tomatoes
• 3 cups seafood stock or low-sodium chicken broth
• 1 pound firm white fish (cod, halibut, snapper), cut into 2-inch chunks
• 3/4 pound large shrimp, peeled and deveined
• 1 pound clams or mussels, scrubbed and debearded if needed
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter (optional, for a richer finish)
• Zest and juice of 1/2 lemon
• 2 tablespoons chopped fresh parsley
• Crusty bread, for serving

Step-by-Step Instructions

1. Sweat the aromatics: Warm the olive oil in a large pot over medium heat.Add the onion and fennel with a pinch of salt. Cook 6–8 minutes, stirring, until soft and translucent.
2. Add garlic and spices: Stir in the garlic, red pepper flakes, paprika, oregano, and the bay leaf. Cook 1–2 minutes, until fragrant.Don’t let the garlic brown.
3. Deglaze with wine: Pour in the white wine and scrape the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
4. Build the broth: Add the tomatoes and stock. Bring to a gentle simmer.Taste and season with salt and pepper. Let it bubble softly for 10–12 minutes to meld flavors.
5. Cook the fish: Add the white fish pieces. Simmer gently for 3–4 minutes.Keep the heat low to prevent the fish from breaking apart.
6. Add shellfish and shrimp: Stir in the clams or mussels. Cover and cook 3–5 minutes, until they open. Add the shrimp and cook 2–3 minutes more, just until pink and opaque.Discard any shellfish that do not open.
7. Finish and brighten: Remove from heat. Stir in the butter (if using), lemon zest, and lemon juice. Fold in the parsley and some chopped fennel fronds.Adjust seasoning with more salt, pepper, or lemon.
8. Serve hot: Ladle into warm bowls. Drizzle with a little olive oil and top with extra herbs. Serve with crusty bread for dipping.

Keeping It Fresh

Seafood tastes best when it’s fresh and handled gently.

Buy from a trusted fishmonger and cook within a day if possible. Keep fish and shrimp on ice in the coldest part of your fridge and rinse shellfish just before using. If you’re prepping ahead, make the broth in advance and add the seafood right before serving.

Leftovers keep well for up to 2 days.

Reheat slowly over low heat until just warmed through. Avoid boiling once the seafood is in the pot, or it can turn tough. If you plan for leftovers, consider cooking the seafood in smaller batches as needed.

Why This is Good for You

This stew delivers protein, minerals, and healthy fats without feeling heavy. White fish and shrimp are lean and high in protein.

Clams and mussels bring iron, zinc, and vitamin B12. The olive oil, tomatoes, and herbs add antioxidants and anti-inflammatory benefits.

It’s also a smart way to eat balanced. You get plenty of flavor from broth and spices instead of cream or excessive salt.

Add a side salad or steamed greens and you have a complete, nutrient-dense meal that still feels cozy and indulgent.

What Not to Do

• Don’t overcook the seafood. Add it at the end and keep the heat low. Overcooked shrimp and fish become dry and rubbery fast.
• Don’t skip seasoning as you go. A little salt at each step builds depth. Waiting until the end makes the stew taste flat.
• Don’t boil after adding shellfish. A gentle simmer prevents the proteins from tightening up.
• Don’t overcrowd the pot with unopened shellfish. Discard any that stay shut after cooking—they’re not safe to eat.
• Don’t use sweet wine. A dry white keeps the broth bright and clean.

Variations You Can Try

• Spicy Mediterranean: Add olives, capers, and a pinch more red pepper flakes.Finish with extra lemon and parsley.
• Creamy Tomato Twist: Stir in a splash of cream or coconut milk at the end for a silkier broth.
• Spanish-Inspired: Swap paprika for smoked paprika, add saffron threads, and toss in a handful of chickpeas.
• Herb-Forward: Use fresh thyme and basil instead of oregano. Add a final drizzle of herb oil.
• Broth-Rich and Light: Skip tomatoes and use more seafood stock, white wine, and lemon for a clear, briny soup.
• No-Shellfish Option: Use only firm fish and scallops. The method stays the same; just adjust cook times.
• Veg-Boost: Add diced carrots, celery, or baby potatoes with the broth and simmer until tender before adding seafood.

FAQ

Can I use frozen seafood?

Absolutely.

Thaw it overnight in the fridge and pat it very dry before cooking. Frozen seafood is often high quality and can be a budget-friendly choice.

What’s the best fish for this stew?

Choose firm, flaky white fish like cod, halibut, snapper, or monkfish. They hold their shape and don’t fall apart in the broth.

Do I need seafood stock?

No, but it adds depth.

If you don’t have it, use low-sodium chicken broth and a splash of clam juice or extra fish sauce to boost umami.

How do I make it gluten-free?

The stew itself is naturally gluten-free. Just serve it with gluten-free bread or rice if you want something on the side.

Can I make it ahead?

Yes—make the broth up to 2 days in advance and chill it. Reheat gently and add the seafood just before serving so it stays tender.

What if I don’t like fennel?

Use celery instead for a classic aromatic base.

You’ll lose the light anise note, but the stew will still taste rich and balanced.

How spicy is it?

It has a mild kick. Adjust the red pepper flakes to taste or omit them for no heat at all.

Why did my shellfish not open?

They might have been dead before cooking or not cooked long enough. Give them a minute more, and if they still don’t open, discard them.

In Conclusion

This hearty seafood stew is simple to make, deeply flavorful, and endlessly adaptable.

With a few fresh ingredients and a smart cooking order, you get a restaurant-worthy dinner at home. Keep the heat gentle, finish with lemon and herbs, and serve with good bread. It’s the kind of meal that warms the table and brings everyone back for seconds.