The perfect weeknight seafood stew

• I reduced the olive oil to 1 tablespoon (you might find you need to go as high as 2 tablespoons but I felt the 6 tablespoons the recipe called for totally unnecessary).
• And then I added whatever seafood and fish I had on hand. I literally cleaned out the freezer!

This recipe is flexible

I love recipes that are flexible enough to work with what you have. And in my freezer I had a half bag of shrimp and a few cod fillets. I also added a can of whole baby clams. I like the clams but you could easily omit these if you are not a fan.

The clam juice however is essential to flavour. You can find it all by itself (without the clams) in the section of the market where canned salmon and tuna live. (Honestly, I expected it next to the Clamato. I’ve added a link above so you have an idea of what to look for at the supermarket.)

And then really, all you need is a couple of fresh tomatoes and parsley and you are good to go. Everything else you probably have on hand already.

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5 from 1 vote

Easy Seafood Stew

An quick and easy weeknight meal. White fish, shrimp and clams in a full flavour tomato based broth. This will become a family favourite

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 2 very large garlic cloves chopped
• 3/4 cup of finely chopped parsley
• 2 medium / smallish tomatoes
• 2 Tablespoon of tomato paste
• 1/2 cup white vermouth or white wine
• 1 can of whole baby clams / juice drained and reserved
• 1 236ml jar of clam juice
• 1 lb shrimp
• 0.5 lb cod fillets 227g package frozen, cut into bite-sized pieces
• salt
• pepper
• tabasco

Instructions

• Heat 1 tablespoon of olive oil in a large dutch oven or deep saute pan. Add onion and saute until fragrant and tender, about 4 minutes. Add garlic and parsley. Saute for another 2 minutes. If at any point the onions are sticking to the bottom of the pan add a little of the reserved clam juice or white wine.
• Add tomato paste and saute to incorporate it fully into the vegetables. Then add diced tomatoes, clam juice, the wine and the reserved clam juice from the can of clams (just use the lid to drain it into the pot and hold the clams for a few minutes). Bring to a boil. Then reduce to a simmer and simmer for about 10 minutes.
• Increase heat to medium-highish and add the cod pieces Cook about 5 minutes, then add shrimp and calms. Stew should be simmering hard (but not violently). Cook until the shrimp are pink. In total, once fish is added, do not simmer for more than 10 minutes to avoid over cooking the cod. Season with salt, pepper and Tabasco. Serve.

Trish | The In Fine Balance Food Blog

Trish

Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!