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Seafood Stew Recipe

Seafood Stew

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (46)

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Average Rating:

Total Reviews: 46

Showing 11-20 of 46

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  • on December 20, 2010

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    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.

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  • on December 04, 2010

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    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!

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  • on November 28, 2010

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    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.

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  • on November 26, 2010

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    Great recipe for a cold winter night.

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  • on November 12, 2010

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    My family really enjoyed this it is great

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  • on November 12, 2010

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    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!

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  • on August 20, 2010

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    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!

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  • on August 01, 2010

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    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.

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  • on April 16, 2010

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    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!

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  • on February 14, 2010

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    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!

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