Cook This Tonight: Seafood Stew

Rachel Tepper Paley

Photo credit: Food52

On harried weekday nights, one can feel too tuckered out to cook up something masterful, but practically starved for soul-warming nourishment. If tonight is one of those evenings, turn to a simple seafood stew for a super-quick pick-me-up.

Delicate, flaky fish such as snapper, sole, halibut, or cod (no need to be overly picky at the fish counter) drink up the deep, marine flavors of seafood stock, while shrimp and scallops are the perfect foil for dry white wine. Roma tomatoes, basil and parsley add a vibrant herbaceous layer.

After a ten–minute simmer on the stove, it’s stew time. Don’t forget a fresh, crusty loaf of French bread for sopping up all that glorious broth.

Seafood Stew
from Food52
Serves 4

1/3 cup extra virgin olive oil
4 crushed garlic cloves
6 peeled and seeded Roma tomatoes cut into thin strips
1 cup homemade fish stock, purchased seafood stock or clam juice
1/2 cup dry white wine
1 pound skinned saltwater fish filets (snapper, sole, halibut, cod)
cut into 2 inch chunks
16 large peeled and deveined raw shrimp
16 sea scallops
1/2 cup finely shredded fresh basil leaves
1/2 cup chopped flat leaf parsley

1. Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and sauté on very low heat for about two minutes or until the garlic is fragrant but not browned.

2. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead—just reheat before adding the seafood)

3. Add the fish and seafood and simmer for about 5 minutes until just done (don’t overcook!). Stir in the parsley and basil and serve immediately.