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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
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Ingredients
1x
2x
3x
▢
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.
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