Seafood Stew

Total Time:
1 hr 10 min
30 min
40 min

6 servings

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped yellow onions (2 small)
  • 2 cups large-diced small white potatoes
  • 2 cups chopped fennel (1 large bulb)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups good white wine
  • 1 (28-ounce) can plum tomatoes, chopped
  • 1 quart Seafood Stock, recipe follows, or store-bought fish stock
  • 1 tablespoon chopped garlic (3 cloves)
  • 1 teaspoon saffron threads
  • 1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
  • 1 pound each halibut and bass fillets, cut in large chunks
  • 24 mussels, cleaned
  • 3 tablespoons Pernod
  • 1 teaspoon grated orange zest
  • Toasted baguette slices, buttered and rubbed with garlic
  • Seafood Stock:
  • 2 tablespoons good olive oil
  • Shells from 1 pound large shrimp
  • 2 cups chopped yellow onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 1/2 quarts water
  • 1/2 cup good white wine
  • 1/3 cup tomato paste
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 10 sprigs fresh thyme, including stems

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.

Seafood Stock:

Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1⁄2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Yield: 1 quart

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4.5 54
Made this tonight and it was wonderful! I call it my "Asian Cioppino", as I added Chinese Lup Chong sausage. Also, I didn't have time to make my own stock so used store bought stock and a bottle of clam juice. Made garlic cheese Crostini for dipping. It was out of this world! item not reviewed by moderator and published
doin this this wkd. Ill keep you all updated on my efforts item not reviewed by moderator and published
LOVED the Seafood Stew but cannot stand the links that appear every time that I try to print the recipe. Anybody know how to turn the link off when printing? item not reviewed by moderator and published
This stew was absolutely amazing. I made a few changes to it and I'm sure you could swap out many different types of protein. I used the grated orange zest and a small squeeze of the juice instead of the pernod. I also added a very small amount of dried hot peppers. Delish!!! item not reviewed by moderator and published
Great recipe! I took others suggestion about using Sambucca instead of Pernod (1/2 the amount), and put the money I saved into more seafood; I added oysters and lobster. Also, I used store bought fish stock, but I added clam juice and the lobster and shrimp shells an simmered it for about 30 minutes. item not reviewed by moderator and published
It was good but I had to add brown sugar to counter some of the tartness. item not reviewed by moderator and published
This is an excellent recipe! I made it for my boyfriend, and I witnessed him fall in love with me all over again. I also used Ina's toasted baguette recipe, which complimented the stew well. My favorite part was making the stock. The entire recipe was easy to follow and produced a stew with great flavor! item not reviewed by moderator and published
Love it!!! I made seafood stock ahead of time with some shrimp shells left from another recipe, saved the shells in freezer, came out great. I did have to substitute the fish since it was not available where I live, but asked advice at fish counter as to what to use, I used tilapia and catfish. Full of flavor! My husband is a soup fanatic, and loves seafood, so when I served him this soup he was in heaven! Came out great and it was our 11 year anniversary. Thank you Ina item not reviewed by moderator and published
Good basic idea. I bought seafood stock. And I used shrimp, scallops, fish and spicy sausage. Since I was going for something more New Orleans than Paris I left out saffron and Pernod. Also I found the serving size to be more like 8 vs 6. item not reviewed by moderator and published
I thought this stew was very pricey to make I did make a few changes to the recipe(choice of fish, pernod I was expecting something spectacular greatly dissapointed!! Also, too much time preparing this meal for less than medioca results!! Pernod is extremely expensive to use only 3tbsp. the white potato suggested takes too long to cook as advised, cooked beyond cooking time and potatoes still had a raw bite to them. In my opinion this recipe required too much preparation between stock and stew. Overall, quite disappointed basically tasteless and expensive to make!! First time with Ina and never again!! item not reviewed by moderator and published

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Seafood Stew

Recipe courtesy of Ina Garten