Quick and Easy Seafood Stew

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.

Are you like me…a push-over for a food magazine? I never met one I didn’t like and rarely pass one on the shelf that I don’t pick up and glance through. More often than not, I end up bringing it home with me.

So, when I picked up a magazine and saw a seafood stew recipe, I knew I had to make my own version right away. And I’m so glad I did. It’s one of those perfect recipes – quick, easy and you probably have most of the ingredients right in your refrigerator and pantry. This was the perfect choice for a cool evening with a lovely fire going in the fireplace. I served it with some Bacon and Cheddar Biscuits.

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• Flaky fish and fresh shrimp stewed in a flavorful broth – need I say more?
• Easy to make and perfect for the winter months
• It’s a one-pot meal that’s ready in 30 minutes!

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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.)
• 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.)

• Prep the bell pepper, celery, onion and garlic.
• Peel and devein the shrimp and cut the cod into one-inch pieces.

• 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.

• 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.

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.

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.

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📖 Recipe

— This post was originally published on February 22, 2010. It has been updated with new photos and additional information.