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Submitted by: Cherylita

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 12

Delicious seafood stew, easy to make and gets better the next day, if there is any left! Makes 12 servings.


    1 1/2 lbs. frozen scallops

    8 oz. clam juice

    12 oz. crabmeat, lump, sustainably raised

    1 1/2 lbs. cod

    10 oz. clams, minced, can

    2 tbsp. fresh parsley

    3 tbsp. coconut oil

    1/4 c. butter

    1 1/2 c. onion

    8 oz. white mushrooms

    garlic powder to taste

    2 clove garlic

    2 tbsp. Italian seasoning

    29 oz. stewed tomatoes, canned

    2 c. chicken broth

    2 bay leaf

    2 c. white wine

    1 1/2 lbs. cooked shrimp


This is a very flexible recipe, so alter it as you like. I doubt you can go wrong....

Melt butter and coconut oil in stock pot, add onions till browned/translucent/soft, (get a little carmelization going to add flavor), then saute the mushrooms for a few minutes until they are saturated.
Add garlic, italian seasoning, stewed tomatoes (break them up as you add them to the pot), clam juice, white wine, chicken broth. Cover and simmer for 10 to 15 min.

Stir in the fish and seafood (fish is cubed or broken up, I add all the seafood to the broth while it is frozen, so it makes the dish extra fast and can be spontaneous because you do not have to wait for the seafood to thaw) bring to a boil, and let simmer for ~ 7 minutes (if using clams/mussels, cook until they open). When serving add chopped fresh cilantro or parsley as desired.

Can serve over whole wheat pasta, crusty bread or other carbs to soak up the flavorful broth, but it is scrumptious on its own! If you reheat it later, it intensifies the flavors, could be made ahead for a dinner party if you like. Notice that no salt was added, each person can add their own, but it was not necessary to my taste. You could add bite sized fresh zucchini, etc.

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