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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    52 Reviews
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    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?
    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!!! 
    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.
    It was good but I had to add brown sugar to counter some of the tartness.
    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!
    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
    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.
    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!!
    Watch your show a lot. Looked good on TV. Tasted even better.
    Delicious Ina!!! I made the broth with shrimps shells, it was so good, my husband had two bowls with white rice. Thanks for all the great recipes. I will make it again.
    wonderful. made the broth part up a day ahead... added all the
     seafood the day of my dinner party. great make ahead recipe.
    Delicious tasty i make this stew every month so,so good thanks Ina ;]
    Deliciously tasty, easy and it is so light. I love it. Thank you.
    What's better than excellent?
    Oh My Goodness!! I loved every aspect of this recipe and so did our guests. The homemade fish stock was fantastic!! The orange zest and Sambuca at the end were wonderful. I will make this recipe again and again. I shared most of the Sambuca with a friend who loves it. Thanks Ina, I can always count on your recipes. Dee from Calif.
    In a nut shell this could be a great stew. I felt the orange zest was simply too overpowering. I will definitely make this again, but this time I will omit the orange zest.
    Amazing! Made for my girlfriends and they all loved it. Started with a simple salad and served this as the main course. I used clams instead of the mussels and chilean sea bass for the fish. If you like seafood you will like this!
    I hate to be a voice of dissention among all of these rave reviews, but my husband and I made this last night and we were disappointed. The kitchen smelled amazing and my husband was giving me some tastes along the way and the flavors were delicious. In fact, I would give this a 5 star rating if it hadn't been for the addition at the end of the orange zest and Pernod. The orange and licorice flavors totally overpowered this otherwise delicately balanced stew. My suggestion would be that if you want to try the orange zest and Pernod, separate a bowl and add a small amount to it, then taste both. We do plan on making this again, just without the zest and Pernod.
    Great recipe for a cold winter night.
    My family really enjoyed this it is great
    Excellent seafood Stew. The fennel is a must! Seafood stews and soups are just so much better with it. The recipe states it yields 1 quart. That isn't correct. It actually yields about 2-1/2 qts of stew. I didn't make the chive biscuits but instead served it with crusty french rolls smeared with butter! So good!
    I loved this soup! I usually make a recipe the first time followin it exactly to see what the original tastes like. However, since I am severely allergic to mussels, I substitued some clams. I used to eat mussels, but a few years ago, I discovered that I had developed a "violetn" allergy to them. :>( I loved them!
    We made this recipe for the first time 2 weeks ago for a dinner party and it was a hit. The kitchen smelled great just making the stock. We're making it again today just for us. A go to recipe.
    The flavors for this stew were sublime, but needed a little zetz. Perhaps more garlic, perhaps sauteed with the onion and fennel, and perhaps a touch of red pepper flakes sauteed with the base too, although I never use them. The seafood was overcooked - I would put in in the slowly simmering broth base, cover it, and turn off the heat until the fish was cooked - not long. Thanks Ina for this great seafood stew base!
    Just made a few adjustments: instead of 1 1/2 quarts of water, used 1 can of Thai coconot milk and the rest in water... replaced thyme for basil. Made my own stock with the recipe provided... worked out fabulous. I also added conch in cubes instead of fish, and lobster tails. Instead of 2 cups of wine, used 1 1/2 -- the wine seemed a bit on excess, which would have caused the stew to go over a bit on the sweet side... I also skipped the Pernod and used fresh plum tomatoes.
     You made my Valentine's!
    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!
    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!
    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
    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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