Fish And Shellfish Stew
A hearty fish and shellfish stew packed with savory tomatoes, fresh vegetables, and bold spices, perfect for seafood lovers seeking a flavorful, comforting meal.
Ingredients
- 1/2 cup cooking oil ⓘ
- 2 onions, chopped
- 1 teaspoon garlic powder ⓘ
- 8 green onions, sliced ⓘ
- 1/2 pound mushrooms, sliced ⓘ
- 1 large green pepper, sliced
- 2 cans tomatoes ⓘ
- 1 (15 oz) can tomato sauce ⓘ
- 1 pint oysters, with liquor
- 2 cups red wine ⓘ
- salt and pepper ⓘ
- 1/2 teaspoon basil ⓘ
- 1/2 teaspoon oregano ⓘ
- 1 tablespoon chili powder ⓘ
- 3 potatoes, sliced ⓘ
- 3 pounds fish chunks ⓘ
- 1 pound crab meat ⓘ
- 1 pound shrimp, shelled ⓘ
- 4 tablespoons chopped parsley ⓘ
Instructions
- Saute the mushrooms, onions, and green pepper until the pepper is soft.
- Add the tomatoes, tomato sauce, and wine to the pot.
- Bring to a simmer and add the garlic powder, basil, oregano, chili powder, and sliced potatoes.
- Simmer for about 25 minutes until the potatoes are tender.
- Add the fish chunks and cook for about 5 minutes.
- Stir in the crab meat, oysters with liquor, and shrimp; simmer for another 5 minutes or until the shrimp have turned pink.
- Serve the stew sprinkled with chopped parsley.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice or a pinch of red pepper flakes for heat. If you’re short on seafood, feel free to substitute with canned tuna or add more vegetables like zucchini. Fresh herbs like thyme or dill can also elevate the dish, reminiscent of classic American recipes.
Serving Suggestions
Serve the stew hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a light salad for a complete meal. For a delightful appetizer, consider serving alongside Dilled Shrimp Spread or Beach Dip to start your seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over low heat, adding a splash of water or broth to maintain moisture. Avoid boiling, as this can make the seafood tough.
Nutrition & Diet Analysis (per serving)
Each serving of Fish And Shellfish Stew contains roughly 3248 calories, with 49g protein, 201g carbohydrates, and 264g fat. It is an excellent source of dietary fiber (268% of the Daily Value), iron (222% of the Daily Value), and vitamin C (214% of the Daily Value). Note that it is relatively high in sodium, at 1425mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood in this stew?
Yes, frozen seafood can be used in this recipe. Just ensure to thaw it properly before adding it to the stew to maintain the texture and flavor. Cook for a few extra minutes to ensure everything is heated through.
What type of fish works best for this stew?
Firm white fish like cod, haddock, or tilapia works best as they hold their shape during cooking. You can also use salmon for a richer flavor, reminiscent of dishes like Salmon Fritters And Asparagus Sauce.
How can I make this stew spicier?
To add more spice, consider increasing the chili powder or incorporating diced jalapeños or crushed red pepper flakes. A touch of hot sauce can also elevate the heat without overpowering the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).