About
This Seafood Stew is a comforting and flavorful dish that combines a mix of seafood with chunks of white fish in a rich tomato-based broth. The stew is infused with aromatic garlic, onion, and dry white wine, adding depth and a touch of acidity. Fresh herbs, especially cilantro, lend a bright finish, while the seafood delivers a tender, juicy bite.
The dish is simple to prepare, yet impressive enough for a special occasion. Served hot with crusty bread, it’s perfect for dipping and soaking up the savory broth. This stew is a great option for seafood lovers looking for a hearty, satisfying meal that’s easy to make.
Serves: 4
Cook time: 35 min
Difficulty: easy
Ingredients
- 1 lb (450g) seafood mix (such as shrimp, scallops, mussels, or squid)
- 7 oz (200g) sole fish or any other white fish, cut into chunks
- 1 cup (200ml) dry white wine
- ½ cup (70g) onion, chopped
- ¼ cup (45ml) olive oil
- 3 cloves garlic, minced
- 2 cups (480ml) tomato sauce
- 1¼ cups (300ml) water
- 1 teaspoon (5g) salt
- ½ teaspoon (2.5g) pepper
- Fresh cilantro, chopped (to taste and for garnish)
Step-by-step
1
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes soft and translucent.
2
Pour in the dry white wine and bring it to a simmer. Let it cook for about 2-3 minutes, allowing the alcohol to evaporate.
3
Stir in the tomato sauce, water, salt, and pepper. Simmer for 10 minutes over low heat.
4
Add the seafood mix and fish chunks all at once. Reduce the heat to a gentle simmer and cook with the lid on for 10-15 minutes, or until the seafood is cooked through and the fish is flaky. Stir occasionally to ensure even cooking, and adjust the seasoning if necessary.
5
Optionally, slice a few pieces of your favorite bread and toast them in a hot pan or on a griddle.
6
Ladle the stew into bowls garnish with freshly chopped cilantro and black pepper. Serve hot, with crusty bread on the side if desired.
Flavorjazz 
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