Growing up by the coast, seafood has always held a special place in my heart. I remember countless summer days spent at the beach with family and friends, our laughter mingling with the sound of the waves. The highlight was always the fresh seafood we would bring home and transform into a feast. One particular dish that stands out is a hearty, comforting One Pot Spicy Seafood Stew. It was a favorite of my grandmother’s, a recipe passed down through generations, and it always brings back warm memories of those joyful times.
This One Pot Spicy Seafood Stew is a wonderful medley of flavors, combining the briny taste of the sea with the comforting warmth of a rich broth. The combination of halibut, shrimp, mussels, and clams creates a delightful variety of textures and tastes. Each bite offers something new, from the tender fish to the juicy shrimp and the slightly chewy mussels and clams. The addition of diced tomatoes, fennel, and a hint of hot sauce adds depth and a slight kick to the stew, making it perfect for those who enjoy a bit of spice.
I love how this recipe allows for flexibility. If you prefer a different type of seafood, you can easily substitute it for what’s listed. For instance, scallops or even chunks of a firm fish like cod can be wonderful additions. If you’re not a fan of fennel, try using leeks or bell peppers instead. The stew can also be made milder by reducing the amount of hot sauce or omitting it altogether for a family-friendly version.
A key to the rich flavor of this stew is the step of sautéing the vegetables and tomato paste until they darken slightly. This caramelization process adds a depth of flavor that’s truly worth the extra few minutes. Pairing the stew with a crusty piece of sourdough bread is essential – it’s perfect for soaking up every last bit of the delicious broth.
This dish is not only a feast for the taste buds but also a celebration of the vibrant flavors of the sea. It’s a recipe that brings people together, much like it did with my family all those years ago. I hope it becomes a cherished part of your culinary repertoire, creating new memories and traditions with each pot you make.
Making the One Pot Spicy Seafood Stew
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Ingredients
- 1 pound halibut pieces
- 8 ounces clams
- 2 tablespoons tomato paste
- 8 ounces mussels
- 2 tablespoons olive oil
- 1 teaspoon hot sauce
- 1 can diced tomatoes
- 4 cloves minced garlic
- 1 sprig thyme
- 1 stalk chopped celery
- 1/2 chopped carrot
- 1 bulb chopped fennel
- 4 cups vegetable broth
- 1 chopped yellow onion
- 1 bay leaf
- 10 ounces shrimp
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- 1 tablespoon chopped basil
- 1/2 teaspoon black pepper
- Parsley, to taste
- Basil, to taste
- Sourdough bread, to taste
Directions
- Sprinkle the halibut pieces with a bit of salt. Set them aside.
- In a large pot, warm olive oil over medium heat. Add the chopped onion, fennel, carrot, celery, and minced garlic. Cook for about 3 minutes until the vegetables soften.
- Stir in the basil, parsley, and tomato paste. Cook for about 2 minutes, stirring occasionally, until the paste darkens in color.
- Pour in the white wine, raise the heat to medium-high, stir, and let it evaporate, cooking for about 1 minute.
- Add the diced tomatoes, vegetable broth, thyme, bay leaf, and hot sauce. Bring to a simmer and cook for approximately 10 minutes. Season with the remaining salt and black pepper.
- Add the shrimp, mussels, clams, and halibut pieces to the pot. Once the soup starts to boil, skim off any foam that forms. Let it simmer for 5 minutes, or until all the seafood is thoroughly cooked.
- Garnish with fresh parsley and basil to taste. Serve hot with a side of sourdough bread.
Storing Suggestions:
Store any leftover seafood stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over medium-low heat until heated through. Avoid microwaving to prevent the seafood from becoming rubbery.
FAQs:
Can I use different types of seafood in this stew?
Yes, you can substitute other types of fish or shellfish based on your preference or availability. Popular alternatives include cod, scallops, or squid.
Is there a way to make this stew less spicy?
To reduce the spiciness, simply decrease or omit the hot sauce. You can also add more vegetable broth to dilute the spice level.
What type of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well for this stew, as they add a nice acidity without overpowering the flavors.
Can I make this stew in advance?
Yes, you can prepare the stew up to a day in advance. Store it in the refrigerator and reheat it gently on the stovetop before serving. Add fresh herbs just before serving for the best flavor.
How do I clean mussels and clams before cooking?
Rinse mussels and clams under cold running water. Use a brush to scrub the shells and remove any debris. Discard any mussels or clams that are cracked or do not close when tapped.
Can I use frozen seafood for this stew?
Yes, you can use frozen seafood. Ensure it is fully thawed and drained before adding it to the stew to prevent excess water from diluting the flavors.
One Pot Spicy Seafood Stew
Ingredients
- 1 pound Halibut Fillets
- 10 ounces Shrimp
- 8 ounces Mussels
- 8 ounces Clams
- 1 can Diced Tomatoes
- 4 cloves Garlic
- 1 bulb Fennel
- 1 stalk Celery
- 1 Yellow Onion
- 1 sprig Thyme
- 1 Bay Leaf
- 1/2 Carrot
- 4 cups Vegetable Broth
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- 1 tablespoon Parsley
- 1 tablespoon Basil
- 1 teaspoon Salt
- 1 teaspoon Hot Sauce
- 1/2 teaspoon Black Pepper
- Parsley to taste
- Basil to taste
- Sourdough Bread to taste
Instructions
- Season the halibut fillets with a pinch of salt. Set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion, fennel, carrot, celery, and minced garlic. Cook until the veggies are soft, about 3 minutes.
- Mix in the basil, parsley, and tomato paste. Cook, stirring occasionally, for about 2 minutes until the paste darkens.
- Pour in the white wine, increase the heat to medium-high, stir, and let it evaporate, cooking for about 1 minute.
- Add diced tomatoes, vegetable broth, thyme, bay leaf, and hot sauce. Bring to a simmer and cook for about 10 minutes. Season with the remaining salt and black pepper.
- Add the shrimp, mussels, clams, and halibut pieces to the pot. When the soup begins to boil, skim off any foam. Let it simmer for 5 minutes, or until all the seafood is cooked through.
- Garnish with fresh parsley and basil to taste. Serve hot with sourdough bread on the side.
