Irresistibly Comforting Coastal Seafood Stew Recipe You'll Love

Enjoy the warmth of Comforting Coastal Seafood Stew, a delightful blend of seafood and rich flavors.

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Course: Dinner

Cuisine: Coastal

Keyword: Cioppino, Comforting Coastal Seafood Stew, hearty soup, Homemade, Quick dinner, Seafood Stew

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 350kcal

4 tablespoons Unsalted Butter Substitution Note: Use olive oil for a lighter option.
1 medium Sweet Onion, diced
1 small Fennel Bulb, cored and diced Substitution Note: Leeks can be used as a milder alternative.
2 tablespoons Tomato Paste
3 cloves Garlic, minced
0.5 teaspoon Dried Oregano
0.25 teaspoon Crushed Red Pepper Flakes Adjust based on spice preference.
0.75 cup Dry White Wine Use a dry varietal.
1 28-ounce can Canned Petite Diced Tomatoes
2 cups Vegetable Stock
2 cups Clam Juice Can substitute with fish stock.
1 leaf Bay Leaf
Kosher Salt For seasoning to taste.
Freshly Ground Black Pepper For seasoning to taste.

Melt the unsalted butter in a large stockpot over medium-high heat. Once it's shimmering, add the diced onion and fennel. Cook until they become tender and fragrant, about 8 minutes.
Next, stir in the tomato paste, minced garlic, dried oregano, and crushed red pepper flakes. Cook for about 1 minute until the flavors become fragrant, infusing the stew with an inviting aroma.
Pour in the dry white wine, canned diced tomatoes, vegetable stock, clam juice, and bay leaf. Bring this mixture to a boil and then reduce the heat, allowing it to simmer for 15 minutes. Remember to season with kosher salt and freshly ground black pepper to taste.
Stir in the scrubbed little neck clams and mussels. Cover the pot tightly and let them steam for 3-4 minutes, just until they begin to open up, releasing their delicious briny essence.
Gently fold in the cod or halibut filets, shrimp, and scallops. Continue to simmer until all the seafood is cooked through and the shellfish are fully open, about another 3-4 minutes. Discard any unopened clams; they’re not safe to eat.
Just before serving, stir in the chopped fresh parsley for a burst of color and flavor. Adjust any seasoning if needed, then serve immediately with crusty bread to soak up that rich broth.

Optional: Garnish with a sprinkle of lemon zest for a refreshing brightness.