25 Delicious Seafood Stew Recipes for Every Occasion

Craving something warm, hearty, and brimming with the ocean’s bounty? You’re in the right place! Our roundup of 25 Delicious Seafood Stew Recipes for Every Occasion is your ticket to cozy weeknight dinners, impressive weekend feasts, and everything in between. From classic cioppino to innovative twists, these stews promise to delight your taste buds. Dive in and discover your next favorite dish!

Classic Mediterranean Seafood Stew

Kick off your culinary adventure with this Classic Mediterranean Seafood Stew, a dish that’s as vibrant and inviting as the shores it hails from. You’ll love how the fresh seafood and aromatic herbs come together in a symphony of flavors.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb fresh mussels, scrubbed and debearded
• 1 lb firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 large fennel bulb, thinly sliced
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups homemade fish stock
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tsp saffron threads, lightly crushed
• 1 tsp smoked paprika
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh basil, chiffonade
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the fennel and onion, sautéing until translucent, about 5 minutes.
3. Stir in the garlic and cook until fragrant, 30 seconds.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
5. Add the fish stock, diced tomatoes, saffron, and smoked paprika. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
6. Season the broth with salt and pepper, then add the fish pieces. Cover and cook for 3 minutes.
7. Add the shrimp and mussels, covering again and cooking until the shrimp are pink and the mussels have opened, about 5 minutes. Discard any unopened mussels.
8. Remove from heat and stir in the parsley and basil.

Gorgeous in both presentation and taste, this stew boasts a rich, aromatic broth that perfectly complements the tender seafood. Serve it with a crusty baguette to soak up every last drop, or over a bed of saffron-infused rice for an extra touch of luxury.

Spicy Thai Coconut Seafood Stew

Warm up your kitchen with this Spicy Thai Coconut Seafood Stew, a dish that’s as vibrant and inviting as the streets of Bangkok. You’ll love how the creamy coconut milk balances the heat from the chilies, making every spoonful a delightful adventure.

Ingredients

• 1 tbsp virgin coconut oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped
• 1 red chili, thinly sliced
• 1 cup homemade seafood stock
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 8 oz wild-caught shrimp, peeled and deveined
• 8 oz fresh scallops
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat the virgin coconut oil in a large pot over medium heat until shimmering.
2. Add the minced garlic, grated ginger, bruised lemongrass, and sliced red chili. Sauté for 2 minutes until fragrant.
3. Pour in the homemade seafood stock and bring to a gentle simmer.
4. Stir in the full-fat coconut milk, fish sauce, and palm sugar. Simmer for 5 minutes to meld the flavors.
5. Add the wild-caught shrimp and fresh scallops. Cook for 3 minutes until the seafood is just opaque.
6. Gently fold in the cherry tomatoes and cook for an additional 2 minutes.
7. Remove from heat and stir in the chopped cilantro and lime juice.

Enjoy the stew’s creamy texture and the perfect balance of spicy, sweet, and tangy flavors. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop.

Hearty Italian Cioppino

Now, imagine you’re cozied up on a chilly evening, craving something that warms you from the inside out. That’s where this Hearty Italian Cioppino comes in—a rich, tomato-based seafood stew that’s as comforting as it is impressive to serve.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large fennel bulb, finely diced
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup dry white wine
• 28 oz canned San Marzano tomatoes, hand-crushed
• 2 cups fish stock
• 1 lb mixed seafood (such as mussels, clams, shrimp, and firm white fish), cleaned and prepped
• 1/4 cup fresh parsley, finely chopped
• Sea salt, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the fennel and onion, sautéing until translucent, about 5 minutes.
3. Stir in the garlic and red pepper flakes, cooking until fragrant, 1 minute.
4. Pour in the white wine, scraping up any browned bits, and reduce by half, about 3 minutes.
5. Add the tomatoes and fish stock, bringing to a simmer. Cook uncovered for 20 minutes to meld flavors.
6. Gently add the seafood, starting with the mussels and clams, then the shrimp and fish. Cover and cook until the shellfish open and the fish is opaque, about 5-7 minutes.
7. Discard any unopened shellfish. Stir in the parsley and season with sea salt.

Zesty with a hint of spice, this cioppino boasts a briny depth from the seafood, balanced by the sweetness of tomatoes and fennel. Serve it with crusty bread to soak up every last drop of the flavorful broth.

French Bouillabaisse

Ah, there’s nothing quite like a steaming bowl of French Bouillabaisse to transport you straight to the Mediterranean coast. You’ll love how this hearty fish stew combines the freshest seafood with aromatic herbs and a rich, flavorful broth.

Ingredients

• 1 lb fresh mussels, scrubbed and debearded
• 1 lb wild-caught white fish fillets (such as cod or halibut), cut into 2-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• 1 large fennel bulb, thinly sliced
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1/2 tsp saffron threads
• 1 cup dry white wine
• 4 cups fish stock
• 1 (14.5 oz) can diced tomatoes, drained
• 1 bay leaf
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 1 baguette, sliced and toasted
• 1/2 cup rouille (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sliced fennel and onion, sautéing until softened, about 5 minutes.
3. Stir in the minced garlic and saffron, cooking until fragrant, about 1 minute.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
5. Add the fish stock, diced tomatoes, bay leaf, salt, and pepper, bringing the mixture to a gentle boil.
6. Reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
7. Gently add the fish pieces and shrimp to the pot, cooking until the fish is opaque and the shrimp are pink, about 5 minutes.
8. Add the mussels, covering the pot and cooking until they open, about 3 minutes. Discard any unopened mussels.
9. Remove the bay leaf and stir in the chopped parsley.
10. Serve the bouillabaisse hot with toasted baguette slices and a dollop of rouille on the side, if desired.

Unbelievably rich and aromatic, this bouillabaisse boasts a velvety broth that’s perfectly balanced with the sweetness of the seafood. For a show-stopping presentation, serve it in wide, shallow bowls with the toasted baguette arranged around the edges.

Spanish Zarzuela de Mariscos

This Spanish Zarzuela de Mariscos is a vibrant seafood stew that’s as fun to make as it is to eat. Think of it as Spain’s answer to bouillabaisse, packed with the freshest catch and a rich, aromatic broth.

Ingredients

• 1 lb mixed seafood (such as shrimp, mussels, and squid), cleaned and prepared
• 2 tbsp extra virgin olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 cup dry white wine
• 1 cup fish stock
• 1/2 tsp saffron threads, lightly crushed
• 1/2 tsp smoked paprika
• 1 bay leaf
• Salt, to season
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Stir in the red bell pepper, cooking for another 2 minutes until softened.
4. Pour in the white wine, bringing to a simmer to reduce by half, about 5 minutes.
5. Add the fish stock, saffron, smoked paprika, and bay leaf, simmering for 10 minutes to infuse the flavors.
6. Gently add the mixed seafood, covering the skillet and cooking until the mussels open and the shrimp turn pink, about 5 minutes. Discard any unopened mussels.
7. Season with salt to taste, then remove the bay leaf before serving.
8. Garnish with fresh parsley and serve immediately with crusty bread for dipping.

Perfectly balanced, this zarzuela boasts a broth that’s both rich and delicate, with seafood that’s tender and flavorful. Try serving it over a bed of saffron rice for an extra special touch.

Cajun Seafood Gumbo

Feeling like diving into a bowl of something hearty and flavorful? Cajun Seafood Gumbo is your go-to dish, packed with a rich roux, tender seafood, and that unmistakable Southern spice.

Ingredients

• 1/2 cup clarified butter
• 3/4 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 tbsp Cajun seasoning
• 6 cups seafood stock
• 1 lb shrimp, peeled and deveined
• 1 lb crab meat, picked over for shells
• 1/2 cup fresh okra, sliced
• 2 bay leaves
• 1 tsp filé powder
• Salt, to taste

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
2. Whisk in flour gradually to form a roux, stirring constantly for 20-25 minutes until it reaches a deep chocolate color.
3. Add onion, bell pepper, celery, and garlic to the roux, sautéing for 5 minutes until vegetables soften.
4. Stir in andouille sausage and Cajun seasoning, cooking for another 3 minutes to infuse flavors.
5. Pour in seafood stock slowly, stirring continuously to incorporate the roux without clumping.
6. Add bay leaves and bring the mixture to a simmer, cooking uncovered for 30 minutes.
7. Fold in shrimp, crab meat, and okra, simmering for an additional 10 minutes until seafood is just cooked through.
8. Remove from heat, discard bay leaves, and stir in filé powder. Adjust salt if necessary.

With its velvety texture and layers of spice, this gumbo shines when served over a scoop of steamed white rice. The okra adds a slight crunch, making each bite a delightful contrast.

Portuguese Caldeirada de Peixe

Ever find yourself craving something hearty, flavorful, and a bit adventurous for dinner? Portuguese Caldeirada de Peixe is a traditional fish stew that’s as comforting as it is vibrant, packed with layers of flavor from the sea and the garden.

Ingredients

• 1.5 lbs mixed firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 large red bell pepper, seeded and thinly sliced
• 2 large tomatoes, peeled and chopped
• 1/2 cup dry white wine
• 2 cups fish stock
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads, lightly crushed
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1 lemon, cut into wedges

Instructions

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Stir in the red bell pepper and tomatoes, cooking until the vegetables soften, about 7 minutes.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 3 minutes.
5. Add the fish stock, bay leaf, smoked paprika, and saffron, bringing the mixture to a gentle simmer.
6. Season the fish pieces and shrimp with salt and pepper, then nestle them into the simmering broth.
7. Cover and cook until the fish is opaque and the shrimp are pink, about 8 minutes, being careful not to overcook.
8. Remove the bay leaf, stir in the cilantro, and adjust the seasoning if necessary.
9. Serve hot, garnished with lemon wedges for squeezing over the top.

The stew should have a rich, aromatic broth with tender pieces of fish and shrimp that melt in your mouth. For an extra touch, serve it with crusty bread to soak up all the delicious flavors.

Brazilian Moqueca de Peixe

Oh, you’re in for a treat with this Brazilian Moqueca de Peixe! It’s a vibrant, coconut milk-based fish stew that’s as flavorful as it is colorful. Perfect for when you’re craving something exotic yet comforting.

Ingredients

• 1.5 lbs firm white fish fillets (like cod or halibut), cut into 2-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 garlic cloves, minced
• 1 cup fresh cilantro, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp freshly squeezed lime juice
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering.
2. Add the sliced onion and bell peppers, sautéing until they begin to soften, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Gently place the fish pieces into the pot, nestling them among the vegetables.
5. Pour in the coconut milk, followed by the lime juice, turmeric, smoked paprika, red pepper flakes, salt, and black pepper.
6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 15 minutes, or until the fish is opaque and flakes easily with a fork.
7. Stir in half of the chopped cilantro just before serving, reserving the rest for garnish.

Here’s the scoop: the moqueca is luxuriously creamy with a hint of spice, and the fish is melt-in-your-mouth tender. Serve it over steamed jasmine rice or with a side of crusty bread to soak up all that delicious sauce.

Greek Kakavia

Venturing into the heart of Greek cuisine, you’ll find Kakavia, a rustic fisherman’s soup that’s as nourishing as it is flavorful. Imagine a broth so rich with the essence of the sea, it transports you straight to the Aegean coast with just one spoonful.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, peeled and finely diced
• 3 garlic cloves, minced
• 1 pound mixed white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound mussels, scrubbed and debearded
• 1/2 pound clams, scrubbed
• 1 cup dry white wine
• 4 cups fish stock
• 1 teaspoon saffron threads
• 1 bay leaf
• 1 teaspoon freshly ground black pepper
• 1/2 cup fresh parsley, finely chopped
• 1 lemon, juiced

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, celery, and carrots, sautéing until softened, about 5 minutes.
3. Stir in the garlic and cook for an additional 1 minute until fragrant.
4. Add the mixed fish fillets, shrimp, mussels, and clams, gently stirring to combine.
5. Pour in the white wine, allowing it to simmer for 2 minutes to reduce slightly.
6. Add the fish stock, saffron threads, bay leaf, and black pepper, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 15 minutes, or until the fish is cooked through and the shellfish have opened.
8. Discard any unopened shellfish and the bay leaf.
9. Stir in the chopped parsley and lemon juice just before serving.

Rich in flavors and textures, this Kakavia boasts tender fish, plump shrimp, and briny shellfish in a saffron-infused broth. Serve it with a crusty loaf of bread to soak up every last drop, or over a bed of orzo for a heartier meal.

Moroccan Seafood Tagine

Just imagine diving into a dish that’s as vibrant and lively as the streets of Marrakech. This Moroccan Seafood Tagine is a symphony of flavors, combining the freshest catch with aromatic spices, all simmered to perfection.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and firm white fish), cleaned and patted dry
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp saffron threads, lightly crushed
• 1 cup cherry tomatoes, halved
• 1/2 cup green olives, pitted and halved
• 1 cup fish stock
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lemon juice
• Salt, to taste

Instructions

1. Heat the olive oil in a tagine or heavy-bottomed skillet over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cumin, smoked paprika, turmeric, and saffron, cooking for 1 minute until fragrant.
4. Add the cherry tomatoes and green olives, cooking for another 3 minutes to soften the tomatoes slightly.
5. Pour in the fish stock, bring to a simmer, and let it reduce slightly for 5 minutes.
6. Gently place the mixed seafood into the tagine, ensuring each piece is submerged in the liquid.
7. Cover and simmer on low heat for 10 minutes, or until the seafood is just cooked through.
8. Remove from heat, stir in the fresh cilantro and lemon juice, and season with salt to taste.

Out of the tagine comes a dish where the seafood is tender, infused with the deep, earthy spices and brightened by the lemon and cilantro. Serve it over a bed of couscous or with crusty bread to soak up every last drop of the flavorful broth.

Vietnamese Spicy Seafood Soup

Feeling adventurous in the kitchen? Let’s dive into making a vibrant Vietnamese Spicy Seafood Soup that’s bursting with flavors and just the right amount of heat to warm you up.

Ingredients

• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped
• 1 tbsp red chili paste
• 4 cups seafood stock
• 1 cup coconut milk
• 1 lb mixed seafood (shrimp, squid, mussels), cleaned
• 1 cup cherry tomatoes, halved
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add minced garlic, grated ginger, and chopped lemongrass. Sauté for 2 minutes until fragrant.
3. Stir in red chili paste and cook for another minute to release its flavors.
4. Pour in seafood stock and coconut milk, bringing the mixture to a gentle boil.
5. Reduce heat to low and simmer for 10 minutes to infuse the broth with aromatics.
6. Add mixed seafood and cherry tomatoes, cooking for 5 minutes or until seafood is just opaque.
7. Season with fish sauce and lime juice, adjusting to balance the flavors.
8. Garnish with chopped cilantro and sliced green onions before serving.

The soup boasts a creamy texture with a spicy kick, perfect for ladling over steamed rice or enjoying with crusty bread to soak up every last drop.

Japanese Seafood Nabe

Mmm, there’s nothing like a warm, comforting bowl of Japanese Seafood Nabe to cozy up with. You’ll love how the delicate flavors of the ocean come together in this simple yet sophisticated one-pot wonder.

Ingredients

• 4 cups dashi stock
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp salt
• 8 oz fresh scallops, cleaned
• 8 oz shrimp, peeled and deveined
• 8 oz squid, cleaned and sliced into rings
• 1 cup napa cabbage, chopped
• 1 cup shiitake mushrooms, sliced
• 1 leek, sliced diagonally
• 1 carrot, julienned
• 1 block firm tofu, cubed

Instructions

1. In a large pot, combine the dashi stock, mirin, soy sauce, and salt. Bring to a gentle simmer over medium heat, about 5 minutes.
2. Add the napa cabbage, shiitake mushrooms, leek, and carrot to the pot. Simmer for 3 minutes until the vegetables begin to soften.
3. Gently place the scallops, shrimp, squid, and tofu into the pot. Cook for 4 minutes, or until the seafood is just opaque.
4. Tip: Avoid stirring too much to keep the seafood intact.
5. Once everything is cooked, ladle the nabe into bowls, making sure each serving gets a bit of everything.
6. Tip: For an extra flavor boost, serve with a side of ponzu sauce or grated daikon.
7. Enjoy immediately while hot, savoring the layers of umami from the dashi and the freshness of the seafood.
8. Tip: Leftovers can be repurposed into a delicious seafood ramen by adding noodles and a bit more stock.

Zesty and brimming with umami, this Japanese Seafood Nabe is a celebration of textures—from the tender scallops to the crisp vegetables. Try serving it with a sprinkle of togarashi for a spicy kick or alongside a cold beer to balance the richness.

Korean Haemul Jeongol

Alright, let’s dive into making Korean Haemul Jeongol, a seafood hot pot that’s as fun to make as it is to eat. Imagine a bubbling pot filled with the freshest seafood, all simmering in a rich, savory broth—it’s the perfect dish to warm you up on a chilly evening.

Ingredients

• 1 lb mixed seafood (shrimp, mussels, squid, and scallops), cleaned and prepared
• 4 cups anchovy-kelp broth, homemade or store-bought
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp gochugaru (Korean red chili flakes)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 cup napa cabbage, chopped
• 1 cup enoki mushrooms
• 1/2 cup Korean radish, thinly sliced
• 2 green onions, cut into 2-inch pieces
• 1 tbsp sesame oil
• 1 tsp sesame seeds, for garnish

Instructions

1. In a large pot, combine the anchovy-kelp broth, gochujang, gochugaru, soy sauce, mirin, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally to dissolve the gochujang.
2. Add the napa cabbage, enoki mushrooms, and Korean radish to the pot. Simmer for 5 minutes, or until the vegetables begin to soften.
3. Arrange the mixed seafood on top of the vegetables. Cover the pot and simmer for 7-10 minutes, or until the seafood is fully cooked. Tip: Avoid overcooking the seafood to keep it tender.
4. Drizzle with sesame oil and sprinkle with sesame seeds before serving. Tip: For an extra kick, add a splash of rice vinegar to the broth.
5. Serve the Haemul Jeongol hot, directly from the pot. Tip: Accompany with a side of steamed rice and kimchi for a complete meal.

Just like that, you’ve got a steaming pot of Haemul Jeongol ready to enjoy. The broth is deeply flavorful with a hint of spice, while the seafood remains succulent and tender. For a festive touch, garnish with extra green onions and serve with soju or makgeolli to complement the meal.

Chinese Seafood Hot Pot

Warm up your kitchen with this Chinese Seafood Hot Pot, a communal dish that’s as fun to make as it is to eat. You’ll love diving into this bubbling pot of fresh seafood and aromatic broth, perfect for sharing on a cozy night in.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 lb scallops, muscle removed
• 1 lb firm white fish fillets, cut into 1-inch pieces
• 4 cups homemade seafood stock
• 2 tbsp ginger, julienned
• 3 cloves garlic, minced
• 1 tbsp Sichuan peppercorns
• 2 tbsp chili oil
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 bunch scallions, sliced diagonally
• 1 cup napa cabbage, shredded
• 1 cup shiitake mushrooms, sliced

Instructions

1. In a large pot, heat the seafood stock over medium-high heat until it reaches a gentle simmer.
2. Add the ginger, garlic, and Sichuan peppercorns to the pot, simmering for 5 minutes to infuse the broth with flavor.
3. Stir in the chili oil, soy sauce, and rice vinegar, adjusting the heat to maintain a simmer.
4. Layer the napa cabbage and shiitake mushrooms at the bottom of the pot, allowing them to soften for 3 minutes.
5. Gently add the shrimp, scallops, and fish pieces, ensuring they are submerged in the broth. Cook for 4 minutes, or until the seafood is just opaque.
6. Scatter the sliced scallions over the top, then remove the pot from the heat.
7. Serve immediately, ladling the hot pot into bowls and ensuring each serving has a mix of seafood and vegetables.

Here’s the best part: the broth is rich and spicy, with the seafood staying tender and juicy. Try serving it with a side of steamed rice to soak up all that delicious flavor.

Filipino Sinigang na Hipon

Perfect for those days when you’re craving something tangy and comforting, Filipino Sinigang na Hipon is a sour soup that’s both refreshing and hearty. You’ll love how the shrimp and vegetables soak up the tamarind-based broth, making every spoonful a delight.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 cups water
• 1 packet (1.41 oz) tamarind soup base mix
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 daikon radish, sliced into 1/2-inch rounds
• 1 bunch water spinach (kangkong), trimmed
• 2 long green peppers
• Fish sauce, to taste

Instructions

1. In a large pot, bring 8 cups of water to a boil over high heat.
2. Add the quartered onion and tomatoes to the boiling water. Reduce heat to medium and simmer for 5 minutes, or until the vegetables begin to soften.
3. Stir in the tamarind soup base mix until fully dissolved. Tip: Adjust the amount of tamarind mix based on your preferred level of sourness.
4. Add the daikon radish slices to the pot. Simmer for 10 minutes, or until the radish is tender but still firm.
5. Gently add the shrimp to the pot. Cook for 2 minutes, or until the shrimp turn pink. Tip: Overcooking the shrimp will make them rubbery, so keep an eye on them.
6. Stir in the water spinach and long green peppers. Simmer for another 2 minutes, just until the greens are wilted.
7. Season the soup with fish sauce to taste. Tip: Start with a small amount and adjust gradually to avoid over-salting.

Enjoy the vibrant flavors of this dish, where the sourness of the tamarind perfectly complements the sweetness of the shrimp. Serve it steaming hot with a side of steamed rice for a complete meal that’s sure to satisfy.

Indonesian Seafood Soto

Venturing into the vibrant flavors of Indonesia, you’ll find this Seafood Soto to be a comforting yet exotic bowl that’s surprisingly easy to whip up at home. Perfect for those evenings when you’re craving something warm, aromatic, and packed with umami.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb fresh scallops
• 4 cups homemade seafood stock
• 2 tbsp clarified butter
• 1 cup thinly sliced shallots
• 3 cloves garlic, minced
• 1 stalk lemongrass, bruised
• 2 kaffir lime leaves
• 1 tsp turmeric powder
• 1 tbsp galangal, grated
• 1 cup coconut milk
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 cup chopped scallions

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering.
2. Add shallots and garlic, sautéing until translucent, about 3 minutes.
3. Stir in lemongrass, kaffir lime leaves, turmeric, and galangal, cooking until fragrant, 1 minute.
4. Pour in seafood stock, bringing to a gentle boil. Reduce heat and simmer for 15 minutes to infuse flavors.
5. Add shrimp and scallops, cooking until shrimp are pink and scallops are opaque, about 4 minutes.
6. Stir in coconut milk and lime juice, heating through but not boiling, to preserve the coconut milk’s creaminess.
7. Remove lemongrass and kaffir lime leaves before serving.
8. Garnish with cilantro and scallions.

How the Soto turns out is nothing short of magical—creamy from the coconut milk, with a bright acidity from the lime, and layers of spice that warm you from the inside out. Serve it with a side of steamed jasmine rice or a crusty baguette to soak up every last drop of the broth.

Malaysian Laksa Lemak

Oh, you’re in for a treat with this Malaysian Laksa Lemak! It’s a creamy, spicy noodle soup that’s packed with flavor and will transport your taste buds straight to the streets of Kuala Lumpur. Perfect for when you’re craving something comforting yet exotic.

Ingredients

• 1 tbsp coconut oil
• 1 cup laksa paste
• 4 cups chicken stock
• 1 can (13.5 oz) coconut milk
• 1 lb rice noodles, soaked
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb chicken breast, thinly sliced
• 2 cups bean sprouts
• 1/4 cup cilantro, chopped
• 2 limes, cut into wedges
• 2 red chilies, thinly sliced

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add laksa paste and fry for 2 minutes, stirring constantly to prevent burning, until fragrant.
3. Pour in chicken stock and bring to a boil, then reduce heat to simmer for 10 minutes to infuse flavors.
4. Stir in coconut milk and return to a gentle simmer, cooking for another 5 minutes. Tip: Avoid boiling to prevent the coconut milk from separating.
5. Add shrimp and chicken, cooking for 3-4 minutes until just done. Tip: Overcooking will make them tough.
6. Meanwhile, drain rice noodles and divide among bowls.
7. Ladle the hot soup over the noodles, ensuring each bowl gets a good mix of shrimp and chicken.
8. Top with bean sprouts, cilantro, and red chilies. Serve with lime wedges on the side. Tip: Squeeze lime juice over the soup to brighten the flavors before eating.

Creamy with a kick, this Laksa Lemak is a bowl of comfort with layers of flavor. Try garnishing with extra chilies for more heat or a dollop of sambal for an added depth. Perfect for a cozy night in or impressing guests with your culinary skills.

Indian Goan Fish Curry

Now, imagine diving into a bowl of vibrant, aromatic Indian Goan Fish Curry that’s bursting with flavors. You’ll love how the tangy tamarind and creamy coconut milk come together in this dish.

Ingredients

• 1.5 lbs firm white fish fillets, cut into 2-inch pieces
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (13.5 oz) coconut milk
• 1 tbsp tamarind paste
• 1 cup water
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add the chopped onion, sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cook for another minute until fragrant.
4. Mix in the turmeric, cumin, coriander, and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
5. Pour in the coconut milk, tamarind paste, and water, bringing the mixture to a gentle simmer.
6. Season the fish pieces with salt and carefully add them to the skillet, ensuring they are submerged in the sauce.
7. Cover and simmer on low heat for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
8. Garnish with fresh cilantro before serving.

Perfectly tender fish swims in a luxuriously creamy and slightly tangy sauce, making this curry a standout. Pair it with steamed basmati rice or warm naan for a meal that’s truly comforting.

Caribbean Seafood Rundown

Got a craving for something tropical and packed with flavor? You’re in for a treat with this Caribbean Seafood Rundown, a hearty, coconut-based stew that’s as vibrant as the islands it comes from.

Ingredients

• 1 lb fresh snapper fillets, cut into 2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 2 cups coconut milk, full-fat
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 scotch bonnet pepper, seeded and minced
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 1 large tomato, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tbsp lime juice
• Salt, to taste

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the diced onion, minced garlic, and scotch bonnet pepper to the pot. Sauté for 3 minutes, or until the onion is translucent.
3. Stir in the fresh thyme leaves and ground allspice, cooking for 1 minute to release the aromas.
4. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to infuse the flavors.
5. Add the diced tomato and sliced bell peppers to the pot. Simmer for another 5 minutes, allowing the vegetables to soften slightly.
6. Gently place the snapper pieces into the pot, ensuring they are submerged in the liquid. Cook for 4 minutes.
7. Add the shrimp to the pot, cooking for an additional 3 minutes, or until the shrimp are pink and opaque.
8. Finish with lime juice and salt, adjusting to taste. Remove from heat immediately to prevent overcooking the seafood.

Rich and creamy with a kick of heat, this rundown is best served over a bed of steamed rice or with a side of fried plantains for a true Caribbean feast.

Peruvian Parihuela

Craving something hearty and exotic? You’re in for a treat with this Peruvian Parihuela, a rich seafood soup that’s bursting with flavors from the ocean and a hint of spice to warm you up.

Ingredients

• 1 lb mixed seafood (shrimp, squid, mussels, and firm white fish), cleaned and prepared
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp aji panca paste
• 1 cup fish stock
• 1 cup clam juice
• 1 large tomato, peeled and pureed
• 1/2 cup dry white wine
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Mix in the aji panca paste, ensuring it’s evenly distributed throughout the vegetables.
5. Pour in the fish stock and clam juice, followed by the pureed tomato, white wine, smoked paprika, and ground cumin. Bring to a simmer.
6. Gently add the mixed seafood to the pot, starting with the fish and squid, then the shrimp and mussels last, cooking each for about 3-4 minutes until just done.
7. Season with salt to taste, being careful not to over-salt as the seafood and stocks already contain salt.
8. Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Great for sharing, this Parihuela boasts a luxurious broth that’s both spicy and slightly sweet, with tender seafood pieces that melt in your mouth. Serve it with crusty bread to soak up every last drop of the flavorful broth.

Chilean Caldillo de Congrio

You’ve probably never heard of Chilean Caldillo de Congrio, but trust me, it’s a game-changer. This hearty fish stew is packed with flavors that’ll transport you straight to the coast of Chile.

Ingredients

• 1.5 lbs conger eel fillets, cut into 2-inch pieces
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup dry white wine
• 4 cups fish stock
• 2 medium potatoes, peeled and cubed
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and red bell pepper. Sauté until soft, about 5 minutes.
3. Pour in white wine, scraping the bottom of the pot to deglaze, and simmer until reduced by half, about 3 minutes.
4. Add fish stock, potatoes, smoked paprika, and cumin. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5. Gently add conger eel pieces to the pot. Simmer for another 10 minutes, or until the fish is opaque and flakes easily.
6. Season with salt to taste. Tip: Always taste before adding salt, as the fish stock may already be seasoned.
7. Ladle into bowls and garnish with fresh cilantro. Tip: For an extra kick, serve with a side of crusty bread to soak up the broth.

Unbelievably rich and comforting, this stew’s broth is a perfect balance of smoky and savory. The eel stays tender, making each spoonful a delight. Try pairing it with a crisp white wine for an unforgettable meal.

Argentinian Seafood Cazuela

Brimming with vibrant flavors and hearty ingredients, this Argentinian Seafood Cazuela is your next kitchen adventure. You’ll love how the rich broth and tender seafood come together in this comforting dish.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup dry white wine
• 4 cups seafood stock
• 1 lb mixed seafood (shrimp, scallops, mussels)
• 1 large tomato, seeded and diced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a large cazuela or heavy-bottomed pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Pour in the white wine, scraping the bottom of the pot to deglaze, and simmer until reduced by half, about 5 minutes.
5. Add the seafood stock, diced tomato, smoked paprika, and saffron threads, bringing the mixture to a gentle boil.
6. Reduce heat to low and simmer the broth for 15 minutes to allow flavors to meld.
7. Gently add the mixed seafood to the pot, cooking until the shrimp are pink and the mussels have opened, about 5-7 minutes.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Just imagine the succulent seafood bathed in a smoky, saffron-infused broth, perfect with a crusty loaf for dipping. The cazuela’s depth of flavor is unmatched, making it a standout dish for any gathering.

Mexican Seafood Pozole

Vibrant and full of flavor, this Mexican Seafood Pozole is a dish that brings the ocean to your table in the most delicious way. You’ll love how the hominy and seafood come together in a rich, spicy broth that’s both comforting and exciting.

Ingredients

• 2 cups dried white hominy, soaked overnight
• 1 lb fresh shrimp, peeled and deveined
• 1 lb fresh scallops
• 4 cups seafood stock
• 2 tbsp extra-virgin olive oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp ground New Mexico chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Drain the soaked hominy and rinse under cold water. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the chili powder, cumin, oregano, and bay leaf, cooking for 1 minute until fragrant.
4. Add the hominy and seafood stock to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the hominy is tender.
5. Season the shrimp and scallops with salt. Add them to the pot and cook for 5 minutes, or until the seafood is just opaque.
6. Remove the bay leaf and adjust the seasoning with salt if necessary.
7. Serve the pozole hot, garnished with fresh cilantro and lime wedges on the side.

Unbelievably satisfying, this pozole boasts a perfect balance of textures—from the tender hominy to the succulent seafood. Try serving it with warm tortillas or a crisp salad for a complete meal that’s sure to impress.

American New England Clam Chowder

Ready to dive into a bowl of comfort? This American New England Clam Chowder is creamy, hearty, and packed with flavor. You’ll love how simple it is to make, yet it feels like a gourmet treat.

Ingredients

• 2 cups fresh clams, chopped
• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1/4 cup all-purpose flour
• 2 cups clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 2 large Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the clarified butter and sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another 30 seconds.
3. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2 minutes until lightly golden.
4. Gradually whisk in the clam juice, ensuring no lumps remain. Bring to a simmer.
5. Add the potatoes, thyme, and bay leaf. Simmer for 10 minutes, or until the potatoes are tender.
6. Stir in the milk, heavy cream, and chopped clams. Heat through but do not boil, about 5 minutes.
7. Season with salt and pepper to taste. Remove the bay leaf before serving.
8. Garnish with the crispy bacon and fresh parsley.

Here’s how it turns out: The chowder is luxuriously creamy with tender clams and potatoes in every bite. For a twist, serve it in a bread bowl to soak up every last drop.

Russian Ukha

So, you’re looking to dive into the world of Russian cuisine, and what better way to start than with Ukha? This traditional fish soup is hearty, flavorful, and surprisingly simple to make, perfect for those chilly evenings when you crave something comforting.

Ingredients

• 1 lb fresh salmon fillet, skin-on, cut into 2-inch pieces
• 4 cups cold water
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and julienned
• 2 medium potatoes, peeled and cubed
• 1 bay leaf
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh dill, finely chopped

Instructions

1. In a large pot, melt the clarified butter over medium heat (350°F).
2. Add the diced onion and julienned carrots, sautéing until the onions are translucent, about 5 minutes.
3. Pour in the cold water and add the bay leaf, bringing the mixture to a gentle boil.
4. Reduce the heat to low (200°F) and simmer for 10 minutes to infuse the broth with flavor.
5. Add the cubed potatoes and simmer for another 10 minutes, or until the potatoes are tender.
6. Gently place the salmon pieces into the pot, ensuring they are submerged in the broth.
7. Season with sea salt and freshly ground black pepper, then simmer for 5 minutes, or until the salmon is cooked through.
8. Remove the pot from heat and discard the bay leaf.
9. Stir in the fresh dill just before serving.

The Ukha should have a clear, flavorful broth with tender chunks of salmon and vegetables. Serve it hot with a slice of rustic bread for dipping, or garnish with an extra sprinkle of dill for a fresh, herby finish.

Conclusion

Absolutely, this roundup of 25 Delicious Seafood Stew Recipes offers something for every taste and occasion, from cozy family dinners to impressive gatherings. We hope you’re inspired to dive into these flavorful dishes. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

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