Even as a kid I loved seafood. We’re talking clams, mussels, squid, you name it, I love it. I know at least one of my kids came out of the womb with the seafood gene. On any given day since she was a baby, Chloe would either be yelling “more calamari” across a restaurant or asking the seafood vendors at our farmers market, Marilyn and Eileen, for baby clams, whole octopus or smoked salmon. These are the moments I realize the apple doesn’t fall far from the tree.

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At our favorite family run Italian restaurant, Aroma, they created a dish long ago called the “Catherine Special”. It’s a take on a bouillabaisse/Cioppino with tons of chunky tomatoes, garlic and hunks of seafood. While Chef Ed’s is a more old world red sauce version, my Seafood Stew has more of a soup consistency made in a big stock pot which Chloe has been known to slurp up till the last drop.

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Served with a side of pasta or some Crispy Broccoli it makes for a simple, yet hearty weeknight meal!

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Seafood Stew

This Seafood Stew is filled with your favorite seafoods in a delicious tomato sauce.
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Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients  

  • 1 tablespoon oil
  • 1 large onion, diced
  • 6 garlic cloves, minced
  • 1 cup dry white wine
  • 1 28-ounce can diced tomatoes
  • 1 cup clam juice
  • 1 bay leaf
  • 1 1/2 teaspoon kosher salt
  • 1/2 pound mussels
  • 1/2 pound clams
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound calamari, sliced into rings
  • 1/4 cup minced parsley, for garnish, optional
  • 1/2 teaspoon crushed red pepper (optional)

Instructions 

  • In a large stock pot, heat oil over medium high heat.
  • Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.
  • Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
  • Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes.
  • Garnish with parsley if desired and serve immediately
  • Note: Discard any mussels or clams that haven’t opened after 5-7 minutes.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I made this and it was absolutely amazing!!! Nothing left over at all!! Even my picky daughter had seconds

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