Seafood Stew

Living in New England,, we have an abundance of fresh seafood. Every grocery store has a fish market with fresh fish and seafood. I have many different recipes that I make for Seafood Stew. Combining different tastes make each recipe a flavorful feast.

When I cook for company, I like tackle complicated recipes with exotic ingredients, and everyday family meals, I love no fuss, easy, tasty recipes. Recipes that I can make quickly without sacrificing flavor.


1 can (14.5 ounces) whole peeled tomatoes in juice

1 roasted large red pepper, Mezzetta Roasted Red Bell Peppers,

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

Sea salt and freshly ground pepper

4 shallots, chopped (1 cup)

2 celery stalks, cut into 3/4-inch pieces (1 cup)

3 cloves garlic, thinly sliced (1 packed tablespoon)

2 teaspoons fresh thyme leaves

1/4 teaspoon crushed red pepper

1 1/2 teaspoons Old Bay seasoning

1/2 cup dry vermouth

2 bottles (each 8 ounces) clam juice, Bar Harbor

1 pound skinless cod or halibut fillet, cut into 1 1/4-inch pieces

1/2 pound medium shrimp, peeled and deveined

1/2 pound mussels, cleaned and debearded

fresh bread for serving

Combine tomatoes and red pepper in a blender; purée until smooth—heat large pan. Add oil and 2 butter. When butter melts and foam subsides, add shallots and celery; cook, occasionally stirring, until tender and golden in places, about 5 minutes. Add garlic, thyme, red crushed pepper, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.

Add tomato mixture and broth. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.

Meanwhile, season fish and shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle with mussels into the skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes or until mussels are opened.

Serves 4

Serve with fresh bread.



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