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.
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.
You May Also Like ...
- Seafood Casserole
- Pan Fried Fish with Red Pepper Sauce
- Shrimp Creole
- Baked Catfish
- Shrimp and Grits
- Cilantro Lime Shrimp
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- 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
- 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 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.