I love to make seafood dishes during summer. I don’t know what it is, but I guess the big blue sky, the warmth of the sun, the shimmering azure sea remind me of the bounty from the sea, and I just wanted to cook and eat seafood, lots of seafood.
Of course, being a big-time seafood lover, summer is just another convenient excuse to indulge in my favorite food in the whole world.
Every summer, I would make various seafood dishes, be it on the grill, in a pot, or a stew, for example: peel and eat shrimp, beer steamed mussels, baked oysters, grilled shrimp, bacon-wrapped scallops, coconut cream mussels, and so much more.
This summer seafood stew is exactly the kind of seafood dish I love. Easy-to-get store ingredients of shrimp, mussels, scallops, clams, tomato and shallots, a bit of white wine, butter, and you will have the most delicious seafood stew what is so effortless to make, but high in flavors.
Make a big batch of this seafood stew and share with your friends and family.
You can get some garlic bread from the store, or make your own hasselback garlic cheesy bread (check out the amazing recipe), sob up the briny seafood juice while eating, peeling, shelling the shellfish and seafood.
Life is beautiful and scrumptious on warm summer days.
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Seafood Stew Recipe
Seafood Stew - this seafood stew kicks start summer with briny flavors of shrimp, scallops, mussels and clams.
- 12 jumbo shrimp, peeled and deveined (reserve the shells)
- 2 dozen clams, scrubbed
- 1 pound green or black mussels, scrubbed
- 8 large sea scallops
- 1 large ripe tomato, seeded and diced
- 1 clove garlic, smashed and peeled, plus 1 Tablespoon finely chopped
- 4 large parsley, plus 1/4 cup chopped
- 1/4 cup finely chopped shallot
- 1 cup dry white wine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups water
- Salt and black pepper to taste
In 6-quart pot, toast the Shrimp shells and the Garlic clove until the shells turn pink. Add Parsley and Water bring to boil, then boil for 5 minutes. Strain the broth and set aside.
Get a new pot, add in Butter and Olive oil until butter is melted. Add the chopped Garlic and the Shallot until aromatic. Then add in the Wine and the shrimp broth, bring to boil. Once is boiling, add the Clams and Mussels, close the lid until the mussels and clams open. Then add in the Tomato, Scallops, Shrimps and chopped Parsley, stir evenly until cooked. Add in Salt and Pepper to taste, dish out and serve immediately.
If you like, get some french toast, garlic bread, or cheesy garlic bread and eat with it.
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