Easy Seafood Stew Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes



  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1/2 cup chopped leek (optional, adds a subtle sweetness)
  • Salt and black pepper to taste

Flavor Enhancer

  • 1 teaspoon dried thyme (or substitute Italian seasoning)

Tomato Base

  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup clam juice, seafood stock, or vegetable broth

Thickener (Optional)

  • 1 medium potato, peeled and diced OR 1-2 tablespoons cornstarch dissolved in a bit of cold water


  • 1.5 pounds mix of your favorite seafood like:
  • Cod, halibut, or other firm white fish, cut into chunks
  • Shrimp, peeled and deveined
  • Scallops
  • Mussels or clams (scrubbed and debearded)


  • Fresh parsley, chopped
  • Lemon wedges


1. Sauté the aromatics

  • In a large Dutch oven or pot, heat the olive oil over medium heat.
  • Add the onions and leeks (if using). Cook, stirring occasionally for 5-7 minutes, until softened and starting to turn golden.
  • Add garlic and cook for 1 minute more, stirring constantly.

2. Build the flavor base

  • Stir in the dried thyme, diced tomatoes (with their juices), and clam juice or broth.
  • Season with salt and pepper. Bring to a simmer.

3. Add potatoes (if using)

  • If you want a thicker stew, stir in the diced potatoes now.
  • Simmer, partially covered, for about 20 minutes, or until the potatoes are tender.

4. Cook the seafood: Gently add your chosen seafood to the pot. Here’s a rough guide for cooking times:

  • Fish chunks: 3-5 minutes
  • Shrimp: 3-5 minutes
  • Scallops: 3-5 minutes
  • Mussels/clams: 5-8 minutes (discard any that don’t open)

5. Thicken the stew (Optional)

  • If you didn’t use potatoes and want a thicker consistency, whisk the cornstarch slurry into the simmering stew.
  • Cook until it thickens slightly.

6. Final Touches

  • Taste the broth and adjust seasoning with salt and pepper if needed.
  • Stir in chopped parsley and remove from heat.

7. Serve

  • Ladle the stew into bowls, top with additional parsley if desired and serve with a squeeze of lemon and crusty bread for dipping.


Customize it: Make this stew your own with additions like chopped bell peppers, celery, or a splash of white wine.

Spice it up: Add a pinch of red pepper flakes for a bit of heat.

Get creative with your seafood: The best part of this recipe is its versatility. Use whatever fresh or frozen seafood looks good to you.


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