The BEST Seafood Stew Ever - One you'll remember!


This stew consists of very few and simple ingredients.  It's clean & nourishing. Hearty enough for Winter, light enough for Summer. Perfect.

I wanted to share it with you.

Serves 4 to 6


  • 1/3cup extra virgin olive oil
  • 4crushed garlic cloves
  • 6peeled and seeded roma tomatoes cut into thin strips
  • 1cup homemade fish stock, purchased seafood stock or clam juice
  • 1/2cup dry white wine
  • 1pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks
  • 16large peeled and deveined raw shrimp
  • 16sea scallops
  • 1/2cup finely shredded fresh basil leaves
  • 1/2cup chopped flat leaf parsley
 
  1. Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.
  2. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood)
  3. Add the fish and seafood and simmer for about 5 minutes until just done (Don't over cook!). Stir in the parsley and basil and serve immediately ( with crusty bread!!)

2 comments

Jackie said...

That looks delicious...and so easy to make!

jamaise said...

Jackie, thanks for stopping by. This stew is so good. The flavors are just perfect. The basil adds that special touch.
It is expensive, my brother and I call it the $100 soup. We made a big batch and added squid & mussels extra. We only do it about once or twice a year because it's pricey, but that keeps it extra special!

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