Recipe courtesy of Fisherman's Market

Fisherman's Seafood Stew

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  • Level: Easy
  • Total: 55 min
  • Active: 45 min
  • Yield: 8 to 10 servings
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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 


  1. 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.
  2. 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.
  3. 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.