Try this recipe for a Quick and Easy Seafood Stew that tastes like you spent all day in the kitchen. Give this recipe 15 minutes of your time to do the prep work and serve up a hearty dinner full of delicious shrimp and cod in a tomato based broth.
This absolutely delicious Seafood Stew is perfect for a busy weeknight when you just want something satisfying without spending much time in the kitchen. This recipe comes together in about 35 minutes and is just full of tender shrimp and flaky cod in a tomato-ey broth .
I’ve used very simple ingredients to build flavor by taking advantage of canned stewed tomatoes and V-8 juice to cut down on prep time. It’s a meal on its own with nothing more than some good bread and butter on the side.
— This post was originally published on February 22, 2010. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 6
Primary Ingredient(s): Bell peppers, onions, garlic, stewed tomatoes, V-8 juice, shrimp, cod fillet
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I just made this wonderful stew today & it was outstanding!! I will make this over & over again!“
— Ann
Ingredient Notes
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- Canned stewed tomatoes — Stewed tomatoes are already partially cooked and seasoned with sugar, herbs, and other seasonings added.
- Spicy V-8 juice — Boosts the tomato flavor even more and adds a subtle spiciness to the stew. If you don’t have access to V-8 juice, you can make a substitute and add 1/2 teaspoon of hot pepper sauce, such as Tabasco, to make it spicy. If you can’t find spicy V-8 juice, try using a spicy Bloody Mary Mix or Clamato.
- Shrimp — Use one pound of any size shrimp; medium shrimp are typically a more budget-friendly option.
- Cod — Cod has a white, firm flesh and a firm, flaky texture without an overly fishy taste. If you can’t find cod, you can substitute pollock, haddock, grouper, halibut, or tilapia.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 168 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Quick and Easy Seafood Stew
- In a large saucepan, heat the oil over medium heat until hot.
- Add the pepper, celery, and onion and cook, stirring frequently, for 5 to 6 minutes or until softened and lightly browned.
- Add in the garlic and cook 1 minute, stirring constantly.
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- Stir in stewed tomatoes, vegetable juice, water, and salt.
- Cover and heat to boiling over high heat. Reduce the heat to low and simmer, covered, for 10 minutes.
- Gently stir in the cod and shrimp. Cover the saucepot and simmer for 3 to 4 minutes or until the fish and shrimp just turn opaque throughout.
Serving Suggestions
This stew is great served on its own with some crusty bread, but if you want to make it a soup and sandwich or salad combo, it’d be perfect for that as well. You can’t go wrong with serving it with biscuits either! For dessert, try a tasty lemon lime cake, strawberry icebox cake, or lemon bars.
Storing the Leftovers
If you have leftovers, you can store them in an airtight container in the fridge for 3-4 days. You’ll need to be really gentle when reheating the stew — we all know what overcooked shrimp are like! Skip the microwave and reheat it over low heat on the stovetop until just hot and serve immediately.
Questions About Seafood Stew
You can easily make this recipe ahead of time. I suggest making it up to the point of adding the seafood. When ready to serve, reheat and then add the shrimp and fish to finish.
You can easily substitute the shrimp with scallops, lobster, or oysters to create your own version of the recipe. Try other fish such as mahi mahi, tilapia, and halibut.
Yes! To substitute frozen fish or shrimp in the recipe, allow them to thaw completely in the refrigerator, preferably overnight, and then proceed with the recipe.
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Recipe
Quick and Easy Seafood Stew
Ingredients
- 2 teaspoons olive oil
- 1 large green or yellow bell pepper coarsely chopped
- 1 rib celery chopped
- 1 medium onion chopped
- 2 cloves garlic crushed and minced
- 14.5 ounces canned stewed tomatoes
- 1 cup spicy V-8 juice
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 10 ounces cod fillet cut into 1-inch chunks
- 1 pound shelled and deveined medium shrimp
Instructions
- In a large saucepan, heat oil over medium heat until hot.2 teaspoons olive oil
- Add bpepper, celery, and onion and cook, stirring frequently, 5 to 6 minutes or until softened and lightly browned. ell1 large green or yellow bell pepper, 1 rib celery, 1 medium onion
- Stir in garlic and cook 1 minute, stirring constantly.2 cloves garlic
- Stir in stewed tomatoes, vegetable juice, water, salt, and pepper. Cover and heat to boiling over high heat.14.5 ounces canned stewed tomatoes, 1 cup spicy V-8 juice, ½ cup water, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Reduce heat to low and simmer, covered, for 10 minutes.
- Gently stir in cod and shrimp. Cover saucepot and simmer 3 to 4 minutes or until cod and shrimp just turn opaque throughout.10 ounces cod fillet, 1 pound shelled and deveined medium shrimp
Notes
- Serve the stew with a good, crusty bread and a light salad to make a complete meal. Leftovers are great served over pasta or rice.
- Store any leftovers in refrigerator for no longer than 3 days. This recipe also freezes well. Store in a freezer container up to three months. Defrost overnight in the refrigerator before reheating and serving.
- You can easily substitute the shrimp with scallops, lobster, or oysters to create your own version of the recipe. Try other fish such as mahi mahi, tilapia, and halibut.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Hello, can this recipe be easily doubled ? Looking to feed a larger group. Thanks !
Yes, it easily doubles.
This was fantastic! Used total of 2 lbs seafood, muscles, shrimp & scallops, used Italian flavored stewed tomatoes, extra 1/2 cup water & extra 1/4 tsp salt!
Yummy😍
I’m going to make this but can I substitute vegetable broth for the V8 juice. Husband not a fan of it, and tomato based soups upset his system since his stroke. Thanks for any help.
Jacqueline – I’ve never tested this with vegetable broth and the tomato-based V8 is essential to the flavor of this recipe. You may want to look for a different recipe that doesn’t have a tomato base.
I just made this wonderful stew today & it was outstanding!!
Followed the recipe exactly as written, except I added scallops to the shrimp & cod and put a pinch of cumin in the broth. I will make this over & over again!
So glad you liked the recipe!
Super delish! Used salmon because there was no fresh white fish at the store, and it was great! Didn’t want to pay $2.49 for one piece of celery so just added more green bell pepper. I am going to make again to use up more of the V8, I’m thinking of adding sweet potato. Thank you for this wonderful recipe which I will make forever more!
My pleasure! I’m glad you enjoyed it.
I made it again and it was equally delicious. This time I found the fresh cod and instead of using shrimp I tried “Alaskan snow crab lets” which I found in the frozen seafood section. Just so darn good!
That’s great, Lydia!
I used halibut and rock fish no shrimp great recipe