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Mussels, mahi mahi, and shimp bathed in a wine and tomato stew and topped with fresh parsely served in a white enamel bowl with a slice of French baguette.

Seafood Stew

Published on September 27, 2020 | By
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    • Prep Time
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It’s no secret. I love seafood. Growing up, the protein hierarchy in our home went like this–fish, chicken, pork, turkey, beef. That was the order. So it’s not surprising that I love all things seafood and my Seafood Stew recipe is no exception. One of the things I love about making this recipe is how incredibly versatile it is. You can swap out the seafood used below, in most cases, for whatever you have on hand. So you don’t have shrimp? Throw in some calamari. Not a fan of mahi mahi? Throw in some cod instead.

Enough talking about it. Let’s get cooking.

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Ingredients

  • 2 cloves of garlic
  • 1 shallot
  • 2 stalks of celery
  • 1 Tablespoon of tomato paste
  • 2 teaspoons of Italian seasoning
  • 1 cup of dry white wine
  • 1, 28 oz can of San Marazano style chopped tomatoes
  • 1, 8oz bottle of clam juice
  • 2 cups of vegetable broth
  • 1lb of shrimp (peeled and deveined)
  • 2 mahi mahi fillets (about 3/4lb -1lb)
  • 1/2 lime
  • 1lb mussels
  • 1/2 teaspoon of cayenne pepper
  • 1 Tablespoon of extra-virgin olive oil
  • 1/2 teaspoon of cayenne pepper
  • sea salt
  • onion powder
  • pepper
  • parsley

Instructions

  1. Mince the garlic; chop the shallots and celery stalks. Bring the olive oil to a medium heat in a large Dutch oven. Add in the garlic and shallots and sauté for about 2 minutes. Add in the celery, tomato paste, and Italian seasoning. Give everything a few stirs and then cover the pot, allowing the mixture to begin to sweat. Leave the pot covered for 3-4 minutes.
  2. Add in the white wine and give everything a stir. Leave the pot uncovered, allowing some of the alcohol to cook off for a few minutes. Then, add in the tomatoes (including the liquid) and stir. Then, cover the pot and allow the tomatoes to simmer for about 10 minutes.
  3. While the tomatoes are simmering, prepare the mahi mahi by slicing each fillet vertically, so that you are left with four strips of mahi mahi. Then, cut the filets into chunks, place them in a mixing bowl and season with sea salt, black pepper, and onion powder and set aside.
  4. Place the shrimp into a large mixing bowl, squeeze the juice of 1/2 lime over the shrimp and toss the shrimp in the lime juice. Set the shrimp aside.
  5. Add in the clam juice and vegetable broth to the pot. Stir the mixture a few times, cover the pot and allow it to simmer for about 5 minutes.
  6. Add in the mussels, stir the stew a few times and cover the Dutch pot. Allow the mussels to cook for about 5 minutes. (Note: If your mussels haven’t fully opened during that time, cover the Dutch pot and let them simmer until they are open.)
  7. Add in the mahi mahi and the shrimp. Do NOT pour the excess lime juice into the mixture. Give everything a stir, cover the pot and allow to simmer for 4-6 minutes or until fish is cooked through.
  8. While the stew is simmering, rough chop a nice handful of fresh parsley and set it aside. Add the cayenne into the stew. Give the stew a taste and then season with salt and pepper. (Remember, add a little bit at a time. You can always add more if you need to.)
  9. Stir in the fresh parsley, grab your ladle and serving bowls and enjoy.

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