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Easy Mediterranean Seafood Stew

This easy Mediterranean seafood stew features a beautiful, rich, tomato-based broth with yellowtail, shrimp, calamari, and clams.

Ingredients

    • 1 ½ cups peeled and cubed potatoes
    • 1 tablespoon olive oil, or as needed
    • 1 medium onion, cut in half and thinly sliced
    • 2 teaspoons red pepper flakes
    • 2 cloves garlic, minced, or more to taste
    • 1 (16 ounce) can whole peeled tomatoes, undrained
    • 1 cup dry white wine
    • 1 cup fish stock
    • 10 ounces white fish, cut into small chunks
    • 1 pound clams in shell, scrubbed
    • 10 ounces uncooked medium shrimp, peeled and deveined
    • 8 ounces cleaned calamari, sliced into thin rings
    • ¼ cup chopped fresh basil
    • ¼ cup chopped fresh parsley
    • 2 teaspoons grated lemon zest
    • ½ lemon, juiced
    • salt and ground black pepper to taste

Directions

  1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
  2. Heat olive oil in a large pot over medium heat. Add onion and red pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
  3. Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
  4. Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
  5. Off heat, stir in basil, parsley, lemon zest, and lemon juice. Season with salt and black pepper; serve.