Seafood Stew

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This Seafood Stew is filled with your favorite seafoods in a delicious tomato sauce.

Prep Time5

Cook Time30

Total Time35

Course: Main Dish

Cuisine: American

Servings:

Calories: 299kcal

Author: Catherine McCord

Ingredients

1 tablespoon oil
1 large onion, diced
6 cloves garlic, minced
1 cup dry white wine
1 28-ounce can diced tomatoes
1 cup clam juice
1 bay leaf
1 1/2 teaspoons kosher salt
1/2 pound mussels
1/2 pound clams
1/2 pound shrimp, peeled and deveined
1/2 pound calamari, sliced into rings
1/4 cup minced parsley, for garnish, optional
1/2 teaspoon crushed red pepper (optional)

Instructions

In a large stock pot, heat oil over medium high heat.
Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.
Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes. Note: Discard any mussels or clams that haven't opened after 5-7 minutes.
Garnish with parsley if desired and serve immediately

Notes

Fresh is Best: Use the freshest seafood you can find for the best flavor.

Don’t Overcook the Seafood: Keep an eye on your pot—seafood cooks quickly and can become rubbery if overdone.

Check Your Shellfish: Before cooking, discard any mussels or clams with cracked shells. After cooking, throw away any mussels or clams that haven’t opened.

Nutrition

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