Fish and Shrimp Stew
This quick and easy Fish and Shrimp Stew tastes better than your favorite restaurant version and works for almost any diet since it is low carb, gluten free, Whole30 and Paleo friendly. I made this Fish and Shrimp Stew four times in the past two weeks and we couldnt love it more. It all started while I was visiting my parents over the holidays. It was a typical New England night - cold, snowy, and with teeth-chattering wind that feels like it goes right through you. Seriously, if you havent experience New England wind in the winter - its bone numbing. We all wanted something warm and comforting. Soup felt like the perfect meal but I was also really craving seafood since its all I want to eat when I am in New England. This soup was the perfect solution - warm, spicy, and full of seafood flavor. Now the secret to making this soup truly amazing is to make it one day in advance. The first time I made it we really enjoyed it that night, but the next day when we reached for some leftovers for lunch - we couldnt believe how good it was. The flavors really have time to deepen and come together and it is just so delicious. So good that my Dad was eating it for breakfast daily. Served on its own, over pasta or rice, or with some nice crusty bread, its one delicious meal.
This quick and easy Fish and Shrimp Stew tastes better than your favorite restaurant version and works for almost any diet since it is low carb, gluten free, Whole30 and Paleo friendly. I made this Fish and Shrimp Stew four times in the past two weeks and we couldnt love it more. It all started while I was visiting my parents over the holidays. It was a typical New England night - cold, snowy, and with teeth-chattering wind that feels like it goes right through you. Seriously, if you havent experience New England wind in the winter - its bone numbing. We all wanted something warm and comforting. Soup felt like the perfect meal but I was also really craving seafood since its all I want to eat when I am in New England. This soup was the perfect solution - warm, spicy, and full of seafood flavor. Now the secret to making this soup truly amazing is to make it one day in advance. The first time I made it we really enjoyed it that night, but the next day when we reached for some leftovers for lunch - we couldnt believe how good it was. The flavors really have time to deepen and come together and it is just so delicious. So good that my Dad was eating it for breakfast daily. Served on its own, over pasta or rice, or with some nice crusty bread, its one delicious meal.
- salt and pepper
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 onion diced
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/4 tsp. red pepper flakes (optional i use double that for a spicier soup)
- 2/3 cup parsley
- 3 tbsp. tomato paste
- 28 oz. canned san marzano tomatoes
- 8 oz. clam juice
- 14 oz. fish stock
- 2 tbsp butter (or ghee for whole30)
- 1.5 lbs cod sliced into 2 inch pieces
- 1 lb. raw shrimp
- Carbohydrate 3.21790294211041 g
- Cholesterol 163.671246841667 mg
- Fat 2.69734272019118 g
- Fiber 0.621311115427926 g
- Protein 36.0206002628074 g
- Saturated Fat 0.484920975975839 g
- Serving Size 1 1 serving (210g)
- Sodium 190.341266706179 mg
- Sugar 2.59659182668248 g
- Trans Fat 0.633592938961116 g
- Calories 190 calories
Step-by-step
- Heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes until beginning to become translucent. Add the garlic and red pepper flakes. Cook for 1-2 minutes, stirring often. Add the parsley and cook for 1-2 minutes. Stir in the tomato paste and cook for 1 minute.
- Add the tomatoes, clam juice, and fish stock. Bring to a simmer and add the butter, oregano, and basil. Simmer for 10-15 minutes. At this point, you want to taste the broth and adjust the seasoning as needed. Add salt and pepper. If needed, add extra tomato paste for more tomato flavor. You can add red pepper flakes for more heat or some extra tomatoes if it is too spicy.
- Make sure the broth is simmering and add the cod. Cook for 5 minutes. Then add the shrimp and cook for 4-5 minutes until opaque and cooked through.
My Favorite Fish and Shrimp Stew: A Recipe for Cozy Nights
The aroma of simmering seafood, herbs, and spices—there's nothing quite like it on a chilly evening. This Fish and Shrimp Stew isn't just a recipe; it's a warm hug in a bowl, a taste of home, and a memory waiting to be made. It all started during a visit to my parents' home in New England, a place I'll always cherish. The winter wind there is something else—biting and relentless, the kind that makes you crave something hearty and comforting. Soup seemed like the perfect answer, but I also had a serious seafood craving, a common occurrence whenever I'm back in New England. This stew was the perfect compromise: warm, flavorful, and packed with the deliciousness of the sea.
The best part? This stew gets even better the next day! The flavors meld together overnight, creating a depth of taste that's simply magical. The first time I made it, we enjoyed it immensely that night, but the leftovers were a revelation. My dad even started having it for breakfast! It’s so versatile, too. Enjoy it on its own, serve it over pasta or rice, or pair it with crusty bread—it's delicious however you serve it. It's become a staple in our home, a quick, healthy, and undeniably satisfying meal that always hits the spot.
More than just a meal, this stew is a story. It's the story of cozy family dinners, shared laughter, and the simple joy of savoring a truly delicious meal. It's a story that continues to unfold each time I make it, a comforting ritual in the midst of life's everyday hustle and bustle. It reminds me of those winter nights in New England, a time for warmth, family, and the kind of food that nourishes the soul as much as the body. It’s not just about the ingredients, though they're fantastic; it's about the experience, the memories, and the delicious result that makes every bite a small piece of happiness.
I encourage you to try this recipe, not just for the wonderful taste, but for the opportunity to create your own story around it. Maybe it will become your go-to comfort food, your family's favorite, or your own personal ritual to beat the winter blues. Whatever the outcome, I hope this recipe brings you as much joy as it does for me and my family.
