Fisherman's Seafood Stew

Total Time:
45 min
15 min
30 min

8 to 10 servings

  • 1/2 cup olive oil
  • 2 onions, chopped
  • 1 stalk celery, chopped
  • 1/2 cup garlic cloves, finely minced
  • 2 cups white wine
  • 64 ounces crushed tomatoes
  • 1/4 cup dried parsley flakes
  • 2 tablespoons crushed red pepper flakes
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon salt
  • 1 tablespoon finely ground pepper
  • 2 1/2 quarts heavy cream
  • 1/2 pound fresh Pacific rock cod, cubed
  • 1/2 pound mahi-mahi, cubed
  • 1/2 pound Oregon shrimp meat
  • 1/4 pound fresh bay scallops
  • Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes.

  • Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream.

  • Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.

Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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