This savory Mediterranean seafood stew combines succulent shrimp, tender calamari rings, fresh mussels, and white fish fillets simmered in a rich, aromatic tomato and garlic broth. Perfect for a cozy weekend dinner or an impressive dinner party, this rustic dish brings coastal flavors straight to your home kitchen.
INGREDIANT
1 lb large shrimp, peeled and deveined
1/2 lb calamari rings and tentacles
1 lb mussels, scrubbed and debearded
3/4 lb firm white fish fillets (such as cod or halibut), cut into chunks
3 tablespoons extra virgin olive oil
1 large yellow onion, finely diced
4 cloves garlic, minced
1 red bell pepper, diced
1 can (28 oz) crushed or diced tomatoes
1/2 cup dry white wine (optional)
1 cup fish or seafood stock
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (adjust to taste)
Fresh parsley, chopped, for garnish
Salt and freshly ground black pepper to taste
Instructions
Heat extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and red bell pepper, sautéing for 5 minutes until soft and translucent.
Stir in the minced garlic, smoked paprika, and red pepper flakes, cooking for about 1 minute until fragrant.
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer for 2 minutes.
Add the crushed tomatoes and seafood stock, bringing the mixture to a gentle simmer. Reduce the heat and let it cook uncovered for 15 minutes so the flavors meld together.
Gently nestle the white fish chunks, calamari, shrimp, and mussels into the bubbling tomato broth.
Cover the pan with a lid and simmer for 5 to 7 minutes, or until the shrimp turn pink, the fish flakes easily, and all the mussels have popped open. (Discard any mussels that remain closed).
Season with salt and black pepper to taste. Garnish generously with fresh chopped parsley and serve hot with crusty artisanal bread.
Recipe Notes
Seafood Swaps: You can easily customize this stew by adding sea scallops, clams, or chunks of salmon depending on your preferences and availability.
Storage: This stew is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat.
What is your favorite type of seafood to include in a Mediterranean-style stew?
