Description
A flavorful and hearty seafood stew packed with shrimp, fish, and vegetables, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups seafood stock or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound shrimp, peeled and deveined
- 1 pound white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, bell pepper, carrots, and celery. Cook for another 5-7 minutes until the vegetables are tender.
- Add the diced tomatoes (with their juice), seafood stock, thyme, oregano, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the shrimp and fish pieces to the pot. Simmer for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
- Stir in the frozen peas and cook for another 2 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier stew, stir in 1/2 cup of heavy cream or coconut milk just before serving.
- Feel free to customize the seafood by adding scallops or mussels, or use whatever fresh catch is available at your local market.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg