Seafood Stew Recipe

5 from 5 votes

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.

Prep Time25

Cook Time20

Total Time45

Course: Seafood

Cuisine: Italian Recipes

Keyword: Seafood Stew

Servings: people

Author: Bee Yinn Low

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

If you like, get some french toast, garlic bread, or cheesy garlic bread and eat with it.

Nutrition