Seafood Stew
This easy Seafood Stew recipe features a variety of seafood in a warm, flavorful broth. With some chorizo sausage and the flavors of littleneck clams, shrimp, and scallops this delicious Seafood Stew is a fun and simple stew perfect for dinner any night of the week.
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This can be made with fresh seafood, as fresh as the day’s catch, or the convenience of frozen seafood. The variety of seafood in this stew gives it its distinctive flavor, unlike any other stew you’ve had. Combine that with spicy smoked chorizo sausage, diced fresh tomatoes, lemon zest, thyme, and paprika, and the flavors all meld together into a unique, delicious stew.
Our original recipe uses littleneck clams, shrimp, and scallops, but you can add cod and mussels to make it more like other authentic cioppino recipes. We believe our Seafood Stew is a simple recipe with just as much flavor.
If you love the seafood mix as much as we do but are looking for a little more flavor, add in some clam juice or fish stock. You can also use whole tomatoes sliced into larger chunks, crushed tomatoes, or tomato paste to get that same flavor.
Why You’ll Love this Recipe:
Bursting with flavor: Every bite combines smoky chorizo, fresh seafood, garlic, and herbs in a vibrant white wine broth.
Quick and impressive: Ready in under 40 minutes but feels like a restaurant-quality dish.
One-pot meal: Minimal cleanup with maximum flavor.
Perfect for entertaining: Elegant enough for guests, but simple enough for weeknight cooking.
Naturally gluten-free: No flour or thickening agents, just fresh, wholesome ingredients.
Ingredients to Make Seafood Stew:
- onion & garlic cloves. Create a bold, savory foundation for the broth.
- smoked chorizo. Adds deep, smoky richness that pairs well with the seafood.
- roma tomatoes. Seeded for a smoother broth; they add a touch of sweetness and acidity.
- lemon zest. Brightens the stew and balances the richness of the seafood and sausage.
- dry white wine. Adds acidity and depth, use a dry white like Sauvignon Blanc or Pinot Grigio.
- littleneck clams. Small, sweet, and tender, scrub well before adding to the pot.
- large shrimp. Large, peeled, and deveined for easy eating. Use wild-caught if possible.
- bay scallops. Smaller and quicker to cook than sea scallops; they turn sweet and tender in the broth.
How to Make Seafood Stew:
- In a large pot or large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion, sautéing until the onion is soft and translucent, about 3-4 minutes. Add the smoked chorizo slices and cook until browned, about 2 minutes more.
- Stir in the diced tomatoes, lemon zest, thyme, and paprika. Cook for another 2-3 minutes, allowing the flavors to meld.
- Add the dry white wine, stirring to deglaze the pot. Bring the wine to a simmer and let it cook for about 5 minutes to reduce slightly.
- Add the clams, covering the pot with a lid. Let the clams cook for 5-7 minutes or until they start to open. Then, add the shrimp and scallops, gently stirring them into the stew. Cover again and cook for an additional 3-5 minutes until the shrimp turn pink, the scallops are opaque, and all clams have opened. Discard any clams that do not open.
- Taste and season with salt and pepper as needed. Garnish with fresh parsley before serving.
Recommended Equipment
Recipe Notes & Tips:
- Scrub the clams well: Rinse under cold water and discard any that are cracked or stay open when tapped.
- Cook in layers: Add the seafood in stages to prevent overcooking—clams first, then shrimp and scallops.
- Don’t overcook the seafood: Shrimp and scallops only need a few minutes once added—watch closely for doneness.
- Use fresh herbs if available: A sprinkle of chopped parsley or thyme before serving adds freshness.
- Serve with crusty bread: Perfect for soaking up the flavorful broth.
- Optional spice boost: Add a pinch of red pepper flakes with the garlic if you like heat.
- Make it your own: You can add mussels, fish, or other shellfish based on what’s fresh and available.
Serving Suggestions:
- Gluten-Free Sourdough Bread
- Winter Salad with Balsamic Vinaigrette
- Parmesan Roasted Brussels Sprouts
- Avocado Tomato Cucumber Salad
- Green Bean Smashed Potatoes
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat until just warmed through, avoid boiling to prevent the seafood from becoming rubbery.
Freezer: Not recommended. The texture of the shrimp, scallops, and clams can become tough or grainy after freezing and reheating.
Best enjoyed fresh: For optimal flavor and texture, this stew is best served right after cooking.
FAQs
Yes, you can use frozen seafood. Just make sure to thaw it completely before cooking. Thaw shrimp and scallops in the refrigerator overnight or place them in a bowl of cold water for faster thawing. Clams are best fresh, but if you have frozen ones, make sure to thaw them as well.
If you prefer not to use wine, substitute it with fish or vegetable stock. Add a splash of lemon juice or a dash of white wine vinegar to provide acidity, mimicking the brightness wine brings to the dish.
Yes, this stew is versatile! You can add mussels, calamari, or firm fishlike cod or haddock. Adjust the cooking times as needed, as some seafood cooks more quickly.
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Seafood Stew
Ingredients
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 1 small onion, diced
- 4 ounces smoked chorizo, sliced
- 2 roma tomatoes, seeded and diced
- 1 tablespoon lemon zest
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 cup white wine
- 2 dozen little neck clams
- 1 pound large shrimp, peeled and deveined
- 1 pound bay scallops
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and onion, sautéing until the onion is soft and translucent, about 3-4 minutes. Add the smoked chorizo slices and cook until browned, about 2 minutes more.
- Stir in the diced tomatoes, lemon zest, thyme, and paprika. Cook for another 2-3 minutes, allowing the flavors to meld.
- Add the white wine, stirring to deglaze the pot. Bring the wine to a simmer and let it cook for about 5 minutes to reduce slightly.
- Add the clams, covering the pot with a lid. Let the clams cook for 5-7 minutes or until they start to open. Then, add the shrimp and scallops, gently stirring them into the stew. Cover again and cook for an additional 3-5 minutes until the shrimp turn pink, the scallops are opaque, and all clams have opened. Discard any clams that do not open.
- Taste and season with salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
- Scrub the clams well: Rinse under cold water and discard any that are cracked or stay open when tapped.
- Cook in layers: Add the seafood in stages to prevent overcooking—clams first, then shrimp and scallops.
- Don’t overcook the seafood: Shrimp and scallops only need a few minutes once added—watch closely for doneness.
- Use fresh herbs if available: A sprinkle of chopped parsley or thyme before serving adds freshness.
- Serve with crusty bread: Perfect for soaking up the flavorful broth.
- Optional spice boost: Add a pinch of red pepper flakes with the garlic if you like heat.
- Make it your own: You can add mussels, fish, or other shellfish based on what’s fresh and available.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~320
Total Fat: 14g
Saturated Fat: 3g
Carbohydrates: 8g
Fiber: 1g
Sugars: 2g
Protein: 35g
Sodium: ~780mg
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