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Seafood Stew Recipe

Seafood Stew

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Average Rating:

Total Reviews: 46

Showing 21-30 of 46

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  • on January 17, 2010

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    I made this with scallops, shrimp, musels, and cod, and it came out fantastic. I replaced the Pernot with Sambuca and only used 2 tbsp but it was a little on the strong side. I will try Pernot next time as Sambuca can be a little overpowering in flavor. But an amzaing dish overall!

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  • on October 03, 2009

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    I used scallops, shrimp, haddock and mussels! Loved the flavor...added sambvca instead, just the right amount. Pernod, way to pricey for 3 tablespoons. I believe this flavoring is the key ingredient, making this recipe unique...don't skip it!!! Also added spinach. My first time using fennel and I loved it. Not a big fan of mussels, but in this recipe they tasted good with all the different flavors they cooked in. Next time I will leave out the potato. I also made short grain rice using some of the broth, and placed a cup in each bowl before adding the stew. A must try!

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  • on September 09, 2009

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    I made this using sea scallops, cod, shrimp and little neck clams. Unbelievalble! It was worth every cent.
    I will make the broth for other soups in the future. The complexity of flavors was amazing

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  • on June 21, 2009

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    For anyone who is a fish/seafood lover, this recipe is just amazing. Not too complicated to prepare and so flavorful. Wow!!! I asked my fish monger for some red snapper bones and added to the stock pot. It added some delicious flavor. It was a total hit!

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  • on April 28, 2009

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    I haven't tried this recipe, but Lupe if you are looking for a substitue for Pernod, try Ouzo, Annisette or Sambuca, all a licorice flavored liquors. I would be careful with the Annisette because it's sweet but it would probably do.

    Recipe sounds wonderful and I will make it for my husband.

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  • on April 22, 2009

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    Would like to try this recipe, but sounds expensive. The Pernod alone runs around $27 (700ml. Any suggestions for a substitute?

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  • on April 14, 2009

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    What is missing from the printed recipe is how to purge/clean mussel. They can be put into a bowl of water to cover and with a hand full of flour to soak 10 minutes then rinse several times. What maybe possible to use for stock is clam juice. For the fish most all firm fish will work but not fatty fish like salmon . For me a dash or two of Tobasco would bring a little "hello" to the soup. Or Old Bay. This is a recipe that has a lot of potential.

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  • on December 05, 2008

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    Please, please try this recipe. It was amazing!! MAKE THE HOMEMADE SEAFOOD STOCK! I did everything just as Ida said to and it came out wonderful. It really isn't a hard recipe and the stock is such a good method that can be used in so many way. Two pots, that is all you need. I did mine with Tilapia, scallops, and shrimp. Thank you so much for this recipe--a for sure family favorite.

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  • on December 04, 2008

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    This recipe was amazing. I had some Chilean Bass and some Cod Fish. I did not have any fennel but used celery instead. I used store bought fish stock and used some pernod as well. It had a great flavor. It was perfect for a cold night like tonight and a nice piece of baguette. The Hubby loved it! Ina, you are amazing!! So far all her recipes have turned out great. I strongly recommended.

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  • on October 13, 2008

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    I made this stew for my husband's birthday. The seafood was wonderful. I used chilean sea bass (fabulous, Halibut, shrimp and mussels. I was not terribly excited about the overall results. It seemed to lack flavor though you could taste licorice. It tasted watery, maybe I did not add enough salt....

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