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20 Minute Seafood Stew

Posted By nutmegnanny On In Fish,Main Course,Seafood,Soup | 27 Comments

This 20-minute seafood stew has a light broth made from tomatoes, garlic, fresh herbs and white wine. Plus it’s packed full of fresh cod and shrimp. 

Can we talk about my weird-ass love for oldies music? I’m not even kidding when I say that 2 out of the 4 channels on my Pandora (yes I still listen to Pandora) are for golden era type of oldies. Actually, if you want to get technical all my channels are really “oldies” since they are as follows:

So really depending on my mood you can find me jamming in several different ways. I’ll either be cursing along to rap, reminiscing about beer drinking next to bonfires in high school, pretending I’m my dad’s age by loving all golden oldies OR thinking about the times I used to watch the Grand Ole Opry with my grandparents. I’m really a big ball of weird when it comes to music. 

So while I’m probably never change when it comes to my music one thing that has changed over time is my willingness to try foods I used to hate. When I was a kid I would cry if forced to eat fish. My step-dad would make beer battered perch and I would sit at the table crying about how I hated it. Every. Single. Time. He would swear he didn’t know I hated fish and would force me to eat it. So there I sat for hours crying while plugging my nose and trying to eat cold, soggy battered fish. No Bueno.

When I got older I realized I was being totally irrational and I needed to get my shit together and start eating fish. It’s good for me and according to most people in my life, it’s pretty delicious. So in the past few years, I have slowly been incorporating more fish into my diet. That’s why when I reached out to Sizzlefish to see if they wanted to work together I was psyched when they said “absolutely!”

I got to try out their Paleo Primal Plus pack and it was full of delicious goodies – cod, shrimp, scallops, 2 types of salmon, haddock, and sablefish. Which if you haven’t guessed it I used some of that goodness in this delicious soup. The thing I loved best about Sizzlefish was that the food was brought to my door. That’s right. You place an order and it’s delivered all nice and cold right to your door. It’s also mean no staring weirdly at the fish case thinking to yourself “ummm what is all of this stuff and which one will I like?”

Besides this stew just being plain delicious, it’s ready in just about 20 minutes. The seafood only takes a couple minutes so you drop it in right at the end and in no time you’re sitting down to a hearty bowl of stew that is best when served with a side of bread to sop up all that broth. I also made some (totally optional) buttery toasted herb panko crumbs. They were the perfect little crunch for the top of the stew. I also served each bowl with its own lemon wedge because if you’re like me you love citrus everything and it’s perfect with seafood.

Am I right?

{Looking for more soup recipe? Try my Chicken and Chard Tortilla Soup, Butternut Squash Minestrone Soup, Roasted Cauliflower Fennel Leek Soup or my Dutch Split Pea Soup.}

20 Minute Seafood Stew

This 20 minute seafood stew has a light broth made from tomatoes, garlic, fresh herbs and white wine. Plus it's packed full of fresh cod and shrimp.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

For soup:

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 (15 ounce) can Italian seasoned diced tomatoes
  • 1 cup seafood stock
  • 3/4 cup dry white wine
  • 1/2 teaspoon crushed red pepper
  • 1 pound skinned cod, cut into 1-inch chunks
  • 1 pound fresh large (31-35) shrimp, shelled and deveined
  • 1/3 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh parsley
  • 1/2 lemon, juiced
  • Kosher salt, to taste

For panko crumbs: 

  • 3 tablespoons unsalted butter
  • 1/2 cup panko bread crumbs
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • Kosher salt and pepper, to taste

 

Slightly adapted from Food52

Directions:

For soup:
In a 6-quart soup pot add olive oil and set over medium heat. Once the oil is slightly warm add in the garlic and saute for a few minutes so the garlic is fragrant but not browning.

Stir in the tomatoes, stock, wine and crushed red pepper. Let simmer for about 10 minutes just to help the flavors come together.

After about 10 minutes add in the cod and shrimp. Let it simmer for about 5 minutes just to cook through the seafood. This step could take less time and you don't want it to overcook so keep an eye on the food.

Once finished cooking remove from the heat and stir in basil, parsley and lemon juice. Taste and season with desired amount of kosher salt.

Optional: top with buttery herbed panko crumbs

For panko crumbs:
In a small skillet set over medium heat add butter. Once the butter is melted add in remaining ingredients. Cook for about 5 minutes just to get the panko crumbs nice and toasted brown.

Disclosure: I received no monetary compensation for this post but I was provided with free fish and seafood to test out Sizzlefish. As always all opinions and thoughts are 100% my own.