Rustic Mediterranean Seafood Stew
Pescatarian • Dairy-FreeUnder 60 MinsHigh ProteinOne-PotDinnerComfort FoodMediterranean
Medium
40mins
380 kcal
4 servings
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
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A deeply flavorful, tomato-based seafood stew loaded with clams, mussels, shrimp, squid, and tender fish fillets.
If you are looking for a show-stopping dinner that brings the ocean straight to your table, this Rustic Mediterranean Seafood Stew is the ultimate comfort bowl. When you have beautiful, highly perishable seafood like shrimp, mussels, clams, and delicate fish fillets on hand, you want a soup recipe that honors their fresh, briny essence without overpowering them. This Rustic Mediterranean Seafood Stew does exactly that, building a deeply aromatic base with sweet fennel, earthy celery, and savory onions. As the stew simmers, the crushed tomatoes and rich chicken broth meld together, creating a vibrant, sunset-hued broth that practically begs for a piece of crusty bread for dipping.
The beauty of this Rustic Mediterranean Seafood Stew lies in its effortless elegance and incredible speed. Seafood cooks in mere minutes, meaning this luxurious dish can go from prep to plate in under 45 minutes. The clams and mussels pop open, releasing their natural ocean liquor directly into the soup, enriching the broth naturally. Meanwhile, the squid and fish fillets poach gently until melt-in-your-mouth tender. We finish the dish with a vibrant handful of fresh spinach and a bright squeeze of lemon juice to cut through the richness and elevate every single spoonful. Whether you are hosting a romantic date night or just treating yourself to a gourmet weeknight dinner, this comforting seafood masterpiece is guaranteed to impress.
Ingredients
- 2 tbsp Olive Oil
- 1 medium Yellow Onion
- 1 small bulb Fennel
- 2 stalks Celery
- 4 cloves Garlic
- 1 tsp Paprika
- 400 g Crushed Tomatoes
- 500 ml Chicken Broth
- 1 leaf Bay Leaves
- 250 g Fish Fillets
- 200 g Shrimp
- 200 g Mussels
- 200 g Clams
- 150 g Squid
- 2 cups Spinach
- 0.5 lemon Lemons
- 1 tsp Sea Salt
- 0.5 tsp Black Pepper
Instructions
- 1Dice the yellow onion, fennel, and celery. Mince the garlic.
- 2Heat the olive oil in the pot over medium heat. Add the yellow onion, fennel, and celery, and sauté for 6-8 minutes until softened.
- 3Stir in the garlic and paprika, cooking for 1 minute until fragrant.
- 4Pour in the crushed tomatoes and chicken broth. Drop in the bay leaves, sea salt, and black pepper. Bring to a gentle simmer, cover, and cook for 15 minutes.
- 5Scrub the clams and mussels. Cut the fish fillets into chunks and slice the squid into rings. Peel and devein the shrimp if necessary.
- 6Add the clams and mussels to the simmering broth. Cover the pot and cook for 4-5 minutes, or until the shells begin to open.
- 7Gently nestle the fish fillets, shrimp, and squid into the broth. Simmer uncovered for 3-4 minutes until the seafood is opaque and cooked through. Discard any clams or mussels that did not open.
- 8Stir in the fresh spinach and let it wilt in the residual heat for 1 minute.
- 9Squeeze the juice from the lemons over the stew right before serving.
Chef's Tips
- •Do not overcook the squid and shrimp, or they will become rubbery—add them at the very end as instructed.
- •If you have crusty bread or garlic toast, it is the perfect companion for soaking up the rich tomato broth.
K
Recipe By
Kitchen Buddy Chef