Serves 6
20 min
Dad's Favorite Seafood Stew
Recipe GLPR5fb7516a4337d6
A elegant and quick seafood stew loaded with tender fish, shrimp, and scallops in a bright tomato and white wine broth. Fresh basil and parsley brighten this coastal favorite, perfect for an impressive weeknight dinner.
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Ingredients
1/3 cup extra-virgin olive oil
4 garlic cloves, crushed
6 Roma tomatoes, peeled, seeded, and cut into thin strips
1 cup fish stock, seafood stock, or clam juice
1/2 cup dry white wine
1 pound skinned white fish fillets (snapper, sole, halibut, or cod), cut into 2-inch chunks
16 large shrimp, peeled and deveined
16 sea scallops
1/2 cup chopped fresh flat-leaf parsley
1/2 cup finely shredded fresh basil leaves
Crusty bread, for serving
Directions
Heat the olive oil in a large pot or deep skillet over medium heat. Add the crushed garlic and cook for about 1 minute until fragrant, stirring frequently to prevent browning.
Stir in the tomato strips and cook for 2–3 minutes, allowing them to warm and release their juices while breaking down slightly.
Pour in the fish stock (or seafood stock/clam juice) and white wine. Bring the mixture to a gentle simmer, then adjust heat to maintain a steady simmer.
Add the fish chunks to the pot and simmer for 3–4 minutes until the fish begins to cook through and is nearly opaque.
Add the shrimp and scallops to the pot, stirring gently to distribute them evenly. Continue simmering for 3–4 minutes until the shrimp are pink and firm and the scallops are opaque and firm. All seafood should reach an internal temperature of 145°F.
Remove the pot from heat and stir in the chopped parsley and shredded basil, reserving a small handful of basil for garnish if desired.
Divide the stew among six bowls, ensuring each serving contains fish, shrimp, and scallops with plenty of broth. Serve immediately with crusty bread on the side.
