Seafood Stew
Rate This Recipe:
Seafood Stew – A quick and easy stew of shrimp, cod, tomatoes, and veggies. Great for a cozy family meal or to serve to special guests for dinner.
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 them home with me.
So, when I picked up a magazine and saw this 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.
A few years ago, BeeBop and I took a quick weekend trip to the Georgia coast. Savannah to be exact.
The coastal area has an abundance of deliciously fresh seafood and you can find it prepared in any way you like. If you like Greek food (and we definitely do!) try Olympia Cafe on River Street.
Subscribe now to receive our FREE Favorite Recipes digital cookbook with 10 amazing recipes inside!
Oh. My. Goodness. When we ate there, BeeBop had the Spanikopita and I had one of the daily specials. It was red snapper with a lemon-butter-garlic-caper sauce. My word.
I all but picked up the plate and licked it. And if everyone in there had just turned their backs for a minute, I might have given that a try. It was an absolute treat!
But back to the seafood stew. This was the perfect recipe for a cool evening with a lovely fire going in the fireplace. I served it with some Bacon-Cheddar Biscuits.
How to Make Seafood Stew
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.
More Recipes You May Like
- Seafood Casserole
- Pan Fried Fish with Red Pepper Sauce
- Shrimp Creole
- Baked Catfish
- Shrimp and Grits
- Cilantro Lime Shrimp
Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!
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
- ½ cup water
- ¼ teaspoon salt
- 1 cup spicy V-8 juice
- 1 pound shelled and deveined medium shrimp
- 10 ounces cod fillet cut into 1-inch chunks
Instructions
- In a large saucepan, heat oil over medium heat until hot. Add pepper, celery, and onion and cook, stirring frequently, 5 to 6 minutes or until softened and lightly browned. Stir in 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 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.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I added thyme and extra garlic but this was excellent. I will make it again.
I’m making this stew again tomorrow. We’ve had it twice now and my husband can’t get enough of it! I’ve made it with cod but am using salmon this time. I made a loaf of Irish Soda bread today that I think will go great with this hearty stew.
So delicious and easy to make.
I’m so glad to know that you like the recipe, Kathleen! I think it’s really delicious, too.
A very good and solid recipe. I had a bunch of seafood leftover from a shipment I put in several weeks ago (from this place, if anyone else is struggling to find good protein: https://qualityseafooddelivery.com/), and I was looking for a recipe to use it all in one go. This is such a great meal! I will be using this again when I get to the end of my next seafood order.
I make something quite similar, and generally add okra & some smoked sausage for a Louisiana kick. Serve over rice, or as is. Easy, quick and makes for happy tummies.
Miss P
This stew is great with couscous as I cooked the stew I steamed couscous on stop to get the flavor of served it on the side it’s the most flavorful.
with some crusty bread, this looks awesome!
That certainly looks like a hearty good stew! Nice!
Looks wonderful!!! Reminds me of bouillabaisse’ (probably misspelled) without all of the other stuff like clams, oysters and other yucky things. This looks like it would be a great dish served over rice like shrimp creole’. Yum.
you got all the great ingredients in there so I know it was wonderful…just wish I could have slipped in at the table…
This is my kind of soup!
Just recently found your blog and I love it! I’m just like you when it comes to food magazines. I buy and subscribe to too many! I just can’t resist them. This recipe looks wonderful! I look forward to visiting back often! :)
Yes, I want some seafood stew!!! And a couple slice of bread to go along with it. Yum!!!