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.
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.
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. Click To Tweet
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.
Enjoy!
More Seafood Recipes on Never Enough Thyme:
- Seafood Casserole
- Pan Fried Fish with Red Pepper Sauce
- Shrimp Creole
- Shrimp and Grits
- Cilantro Lime Shrimp
seafood stew recipes from Other Bloggers:
- Spicy Seafood Stew from The Yellow Table
- Thick and Hearty Seafood Chowder from Favorite Family Recipes
- Brazilian Fish Stew from Leite’s Culinaria
- Portuguese Seafood Stew from SkinnyTaste
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Seafood Stew
A quick and easy seafood stew of shrimp, cod, tomatoes, and veggies.
Ingredients
- 2 tsp. 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 1/2 can stewed tomatoes
- 1/2 cup water
- 1/4 tsp. salt
- 1 cup spicy V-8 juice
- 1 lb. shelled and deveined medium shrimp
- 10 oz. 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.
Notes
Recipe adapted from Good Housekeeping's Comfort Food.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 2372mgCarbohydrates: 65gFiber: 11gSugar: 37gProtein: 26g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Miss P says
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
Nikki says
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.
megan says
with some crusty bread, this looks awesome!
deeba says
That certainly looks like a hearty good stew! Nice!
Neena says
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.
Drick says
you got all the great ingredients in there so I know it was wonderful…just wish I could have slipped in at the table…
Ed Schenk says
This is my kind of soup!
Kendall says
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! :)
jenn (Bread + Butter) says
Yes, I want some seafood stew!!! And a couple slice of bread to go along with it. Yum!!!