By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
307 cal · 35 min
Dad's Favorite Seafood Stew
Recipe GLPR60d3283c63afa1
A vibrant Mediterranean seafood stew brimming with tender fish, succulent shrimp, and delicate scallops simmered in a fragrant tomato and white wine broth enriched with garlic and fresh herbs. This restaurant-quality dish is ready in under 30 minutes and celebrates the natural flavors of the sea.
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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 homemade fish stock, purchased seafood stock, or clam juice
1/2 cup dry white wine
1 pound skinned saltwater fish fillets (snapper, sole, halibut, or cod), cut into 2-inch chunks
16 large peeled and deveined raw shrimp
16 sea scallops
1/2 cup fresh basil leaves, finely shredded
1/2 cup flat-leaf parsley, chopped
Directions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the crushed garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
Add the tomato strips to the pot and cook for 2–3 minutes, stirring gently to incorporate with the oil and garlic.
Pour in the fish stock and white wine, then bring the mixture to a gentle simmer. Let it cook uncovered for about 5 minutes to allow the flavors to meld.
Add the fish chunks to the simmering broth, then arrange the shrimp and scallops evenly throughout the pot.
Continue cooking over medium heat for 5–7 minutes, until the fish reaches an internal temperature of 145°F, the shrimp are opaque and firm, and the scallops are just cooked through and opaque.
Remove from heat and gently fold in the shredded basil and chopped parsley, reserving a small handful of herbs for garnish if desired.
Divide the stew evenly among four serving bowls, distributing the seafood and broth equally. Serve immediately, garnished with additional fresh herbs if desired.
Comments
This seafood stew hits the North Carolina wheelhouse—shrimp and fish are coastal staples—but the 35-minute estimate skips the 10-15 minutes needed to prep and cut four proteins, raising the real time to 45-50 minutes. The cost per serving runs $8-12 depending on where you source seafood quality, making this a weekend splurge rather than a weeknight default. Scallops and quality fish fillets will push you past $20 total unless you catch a sale at Harris Teeter or Kroger, and if fresh basil isn't stocked at your usual stop, a ALDI or Publix run is necessary. The dish reheats poorly—seafood toughens—so plan to serve it same-night and finish it all.
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