The Ultimate Summer Seafood Stew

Name: The Ultimate Summer Seafood Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 ounces ground chorizo; 2 cups finely diced fennel (about one large bulb); 1 cup finely diced onion (about half a large onion); 4 garlic cloves, smashed and roughly diced; 2 tablespoons tomato paste; 1 cup dry white wine; 4 cups chicken stock (or good fish stock); 1 teaspoon fish sauce (omit if using fish stock); 2 large tomatoes, diced; 8 ounces firm white fish (halibut, tilapia, mahi mahi, or salmon), cut into chunks; 1 pound fresh or frozen mussels, cleaned; 1 pound large raw prawns, peeled and deveined; ¼ teaspoon cracked black pepper; ⅓ cup fresh flat-leaf parsley, chopped; 1 lemon, cut into wedges; 2 tablespoons olive oil; 1 loaf crusty bread, sliced; Salt to taste

Recipe GLPRa02347cfaad5ac

Mediterranean

Soup

55 min

663 cal

Servings: 4

Stovetop

A vibrant, aromatic seafood stew brimming with tender mussels, succulent prawns, and flaky white fish. Chorizo adds savory depth while fennel, garlic, and white wine create a light but flavorful broth. Perfect for a special dinner, garnished with fresh parsley and served alongside crusty bread.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

8 ounces ground chorizo

2 cups finely diced fennel (about one large bulb)

1 cup finely diced onion (about half a large onion)

4 garlic cloves, smashed and roughly diced

2 tablespoons tomato paste

1 cup dry white wine

4 cups chicken stock (or good fish stock)

1 teaspoon fish sauce (omit if using fish stock)

2 large tomatoes, diced

8 ounces firm white fish (halibut, tilapia, mahi mahi, or salmon), cut into chunks

1 pound fresh or frozen mussels, cleaned

1 pound large raw prawns, peeled and deveined

¼ teaspoon cracked black pepper

⅓ cup fresh flat-leaf parsley, chopped

1 lemon, cut into wedges

2 tablespoons olive oil

1 loaf crusty bread, sliced

Salt to taste

Directions

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ground chorizo and cook, breaking it up with a wooden spoon, until it begins to brown and renders its oils, about 4–5 minutes.
Stir in the diced fennel, onion, and garlic. Sauté for 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the tomato paste and stir well to coat the vegetables. Cook for 1–2 minutes to allow the paste to caramelize slightly.
Pour in the white wine, scraping up any browned bits from the bottom of the pot with your spoon. Simmer for 2–3 minutes to reduce slightly and evaporate some alcohol.
Add the chicken stock and fish sauce (if using chicken stock). Bring the mixture to a gentle simmer.
Stir in the diced tomatoes and cracked black pepper. Simmer uncovered for 10 minutes to allow flavors to meld and broth to develop.
Add the fish chunks and place them gently into the simmering broth. Cook for 4–5 minutes until the fish is nearly cooked through.
Add the mussels and prawns to the pot, stirring gently to distribute them evenly. Simmer for 5–7 minutes until the mussels have opened (discard any that do not open), the prawns are opaque and firm, and the fish reaches an internal temperature of 165°F.
Taste and adjust seasoning with salt as needed. Stir in most of the chopped parsley, reserving some for garnish.
Ladle the stew into bowls and garnish with remaining fresh parsley. Serve immediately with lemon wedges and crusty bread on the side.

Comments

Grocery List Plus Editorial Staff4

Fish sauce and quality seafood will require a double stop—most Charlotte chains carry standard white fish and frozen mussels, but fresh prawns and real fish sauce (not a substitute) mean a trip to a specialty seafood counter or Asian market like H-Mart. The 55-minute estimate is honest for active cooking, though sourcing ingredients across stores eats into weeknight feasibility. Cost per serving runs $8–$11 depending on whether you buy frozen shrimp and canned mussels versus fresh, making it a weekend splurge rather than a budget meal. This is a showstopper for company—it reheats beautifully and the one-pot format suits a dinner party, but it's fussy about ingredient quality and requires attention to timing, so it's not a set-it-and-forget-it family weeknight.