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The ultimate Seafood Stew with shrimp, scallops, clams, and mussels in a light Italian tomato and wine sauce. This easy and delicious recipe is perfect for summer and ideal for sharing with friends and family during warm-weather gatherings.
Seafood Stew Recipe
I love making seafood recipes during summer; there’s something irresistible about stewed seafood in the warm weather. Just thinking about it makes my mouth water and my stomach rumble.
Summer is synonymous with bountiful seafood, and today I’m excited to share my favorite seafood stew recipe. This Italian seafood stew, made with jumbo shrimp, clams, green mussels, and scallops, combines olive oil, white wine, and diced tomatoes in a flavorful seafood broth. It’s absolutely delicious.
Looking for more easy and delicious summer seafood recipes? I’ve got you covered with lobster rolls, clambake, and seafood boil. With these recipes in your arsenal, you’re sure to have a scrumptious and unforgettable summer!
Why You Will Love This Recipe
- Delicious Flavor: The seafood broth is light, allowing the natural sweetness of the seafood to shine through. If you prefer a richer sauce, try my San Francisco Cioppino recipe.
- Healthy Ingredients: Packed with protein, minerals, and vitamins from seafood, it’s a nutritious choice that’s light on fat.
- Easy to Prepare: Despite its complex flavors, seafood stew is relatively simple to make, with straightforward steps and minimal prep work.
- Perfect for Sharing: Enjoy this stewed seafood recipe with friends and family at intimate summer dinners or on the beach with your favorite people. Don’t forget to make some Italian Puff Bread to soak up the light Italian sauce.
Seafood Stew Ingredients
The recipe calls for easy-to-find store ingredients:
- Shrimp
- Mussels
- Scallops
- Clams
- Fresh tomatoes
- Butter
- White wine
Cooking all these ingredients together results in a delicious soup brimming with seafood and shellfish. This recipe is simple to prepare and bursting with amazing flavors!
For further details and information, check the recipe card at the bottom of this post.
How to Make Seafood Stew
The cooking process is straightforward, involving just a few simple steps.
First, toast shrimp shells in a pot, then add parsley and water. Boil for 5 minutes, strain, and set the broth aside. Next, melt butter with olive oil, sauté garlic and shallots, then add wine and the shrimp broth. Boil, then add clams and mussels until they open.
Stir in tomatoes, scallops, and shrimp, cooking until done. Season with salt and pepper, and serve immediately.
Frequently Asked Questions
Yes, this is a healthy recipe as seafood is rich in protein and minerals. The stew is light, with minimal fat and oil, and includes nutritious tomatoes.
Yes, you can definitely add fish to seafood stew! Fish such as cod, haddock, or tilapia works well in this recipe. Simply cut the fish into chunks and add it to the stew in the final stages of cooking, so it doesn’t overcook and break apart.
To add heat, you can include red pepper flakes or a dash of hot sauce to the seafood broth.
This stewed seafood recipe is 312 calories per serving.
What To Serve With Italian Seafood Stew
It pairs well with crusty bread, rice, or a light salad. Bread is great for soaking up the flavorful broth,, for examples: garlic bread and baguette. Sop up the briny seafood juice while eating, peeling, shelling the shellfish and seafood. This meal is best served with other summer recipes, pairing well with the following dishes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Seafood Stew Recipe
Ingredients
- 12 jumbo shrimp, peeled, deveined, reserve the shells
- 4 stalks parsley
- 2 cups water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup shallot, finely chopped
- 1 cup dry white wine
- 2 dozens clams, scrubbed
- 1 pound (500g) green mussels, or black mussels, scrubbed
- 1 large ripe tomato, seeded and diced
- 8 large sea scallops
- 1/4 cup parsley, chopped
- salt and black pepper , to taste
Instructions
- n a 6-quart pot, toast the shrimp shells until they turn pink. Add parsley and water, bring to a boil, then simmer for 5 minutes. Strain the broth and set aside.
- In the same pot, add butter and olive oil, melting the butter. Sauté the garlic and shallot until aromatic. Then, add the wine and shrimp broth, bringing it to a boil. Once boiling, add the clams and mussels, cover, and cook until they open.
- Next, add the tomatoes, scallops, jumbo shrimp, and chopped parsley. Stir well and cook until everything is done. Season with salt and pepper to taste, then dish out and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nice information and very useful tips. I am very glad to come here and read your post, Thanks for sharing.
Nice information and very useful tips. I am very glad to come here and read your post, Thanks for sharing.
Me too..tqvm for the recipe.
its ok i liked it go on.
just wished I lived closer to any source of seafood, being in Indiana(small town) doesn’t lend to this kind of stew but I know my hubs and I would love it!….I will just salivate and enjoy through the pics sigh :(