16 Seafood Stew Recipes That Will Warm Your Soul

Seafood stew is one of the most comforting and flavorful dishes you can make, blending the rich tastes of the ocean with hearty vegetables, herbs, and spices. Whether you’re craving a classic recipe or looking for an innovative twist, these 16 seafood stew recipes cover a broad range of flavors and cooking styles that cater to every palate. From Mediterranean to Cajun, Asian to Scandinavian, these stews are perfect for family dinners, special occasions, or simply when you want a wholesome meal.

Let’s dive into these 16 delicious seafood stew recipes that are sure to become your new favorites.

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What Makes a Great Seafood Stew?

Before we jump into the recipes, let’s talk about what makes a seafood stew truly exceptional:

• Fresh Seafood: The foundation of any seafood stew is the freshness and quality of your seafood—shrimp, fish, clams, mussels, crab, or a combination.
• Broth or Base: Whether tomato-based, creamy, or broth-based, the stew’s liquid brings all flavors together.
• Herbs and Spices: Aromatics like garlic, onion, thyme, bay leaves, and saffron elevate the dish.
• Vegetables: Common additions include potatoes, tomatoes, bell peppers, celery, and carrots for body and texture.
• Balance: A good stew balances richness, acidity, saltiness, and spice.

Now, here are 16 complete seafood stew recipes that hit all the right notes.

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1. Classic French Bouillabaisse

Ingredients:

• 1 lb mixed fish (cod, snapper, halibut), cut into chunks
• 1/2 lb mussels, cleaned
• 1/2 lb shrimp, peeled and deveined
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, sliced
• 1 can crushed tomatoes (14 oz)
• 4 cups fish stock or water
• 1 tsp saffron threads
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and fennel; cook until soft.
2. Add crushed tomatoes and saffron; simmer 10 minutes.
3. Pour in fish stock, bring to a boil, then reduce heat and simmer 20 minutes.
4. Add fish chunks and cook for 5 minutes.
5. Add shrimp and mussels; cover and cook until mussels open, about 5 minutes.
6. Season with salt and pepper. Serve garnished with parsley and lemon wedges.

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2. Spicy Cajun Seafood Stew

Ingredients:

• 1 lb catfish fillets, cut into chunks
• 1/2 lb shrimp
• 1/2 lb crab meat
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 4 cups seafood stock or chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Chopped green onions and parsley for garnish

Instructions:

1. Heat oil in a large pot. Sauté onion, bell pepper, celery, and garlic until tender.
2. Add Cajun seasoning, smoked paprika, and cayenne; stir for 1 minute.
3. Add diced tomatoes and broth; bring to a simmer.
4. Add catfish, shrimp, and crab; cook until seafood is opaque and cooked through, about 7 minutes.
5. Season with salt and pepper, garnish with green onions and parsley.

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3. Mediterranean Seafood Stew with Fennel and White Wine

Ingredients:

• 1 lb white fish (cod or haddock), cut into chunks
• 1/2 lb clams
• 1/2 lb mussels
• 1/2 lb shrimp
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, sliced
• 1 can diced tomatoes (14 oz)
• 1 cup dry white wine
• 3 cups fish stock
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley and lemon for garnish

Instructions:

1. In a large pot, heat olive oil and sauté onion, garlic, and fennel until softened.
2. Add tomatoes, white wine, fish stock, and thyme; simmer 20 minutes.
3. Add clams and mussels; cover and cook until shells open.
4. Add fish and shrimp; cook 5 minutes until opaque.
5. Season with salt and pepper. Garnish with parsley and lemon.

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4. Thai Coconut Seafood Stew

Ingredients:

• 1 lb mixed seafood (shrimp, scallops, fish chunks)
• 1 can of coconut milk (14 oz)
• 1 tbsp red curry paste
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro and sliced red chili for garnish

Instructions:

1. In a large pot, sauté the onion and garlic until fragrant.
2. Add red curry paste and cook 1 minute.
3. Pour in coconut milk, fish sauce, and lime juice; bring to a simmer.
4. Add bell pepper and seafood; cook until seafood is done, about 5-7 minutes.
5. Garnish with cilantro and sliced chili.

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5. Italian Cioppino Seafood Stew

Ingredients:

• 1 lb mixed seafood (shrimp, clams, mussels, fish)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can crushed tomatoes (28 oz)
• 1 cup dry white wine
• 4 cups fish stock
• 1 tsp red pepper flakes
• 2 tbsp olive oil
• Salt, pepper, and fresh basil for garnish

Instructions:

1. Heat olive oil, sauté onion and garlic.
2. Add crushed tomatoes, wine, stock, and red pepper flakes. Simmer 30 minutes.
3. Add seafood and cook until done, about 7 minutes.
4. Season, garnish with basil.

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6. Portuguese Seafood Stew (Caldeirada)

Ingredients:

• 1 lb white fish, cut into chunks
• 1/2 lb shrimp
• 1/2 lb clams
• 2 potatoes, sliced
• 1 onion, sliced
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 4 cups fish stock
• 1 tsp paprika
• 2 bay leaves
• Olive oil, salt, and pepper

Instructions:

1. Layer potatoes, onion, and bell pepper in a pot.
2. Add garlic, tomatoes, fish stock, paprika, and bay leaves.
3. Bring to a simmer, then add fish, shrimp, and clams.
4. Cook until seafood is done and potatoes tender. Season and serve.

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7. Spanish Seafood Stew with Saffron and Chorizo

Ingredients:

• 1 lb mixed seafood
• 1/2 cup sliced chorizo
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1/2 tsp saffron threads
• 3 cups fish stock
• 2 tbsp olive oil
• Salt, pepper, parsley for garnish

Instructions:

1. Sauté chorizo, onion, and garlic in olive oil until fragrant.
2. Add tomatoes, saffron, and stock; simmer 20 minutes.
3. Add seafood; cook until done. Season and garnish.

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8. New England Clam and Fish Chowder

Ingredients:

• 1 lb white fish
• 1/2 lb clams
• 3 potatoes, diced
• 1 onion, diced
• 2 celery stalks, diced
• 3 cups clam juice
• 1 cup heavy cream
• 4 tbsp butter
• Salt, pepper, thyme

Instructions:

1. Melt butter, cook onion and celery.
2. Add potatoes, clam juice, and thyme; simmer until potatoes soften.
3. Add fish and clams; cook until done.
4. Stir in cream, season, serve hot.

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9. Korean Spicy Seafood Stew (Haemul Jeongol)

Ingredients:

• 1 lb mixed seafood
• 1 onion, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 3 tbsp gochujang (Korean chili paste)
• 4 cups anchovy broth
• 2 green onions, chopped
• Sesame oil, salt, and pepper

Instructions:

1. Sauté garlic and onion in sesame oil.
2. Add gochujang and broth; bring to a boil.
3. Add seafood and vegetables; cook until done.
4. Garnish with green onions.

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10. Brazilian Moqueca (Fish Stew with Coconut Milk and Palm Oil)

Ingredients:

• 1 lb firm white fish
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 can of coconut milk
• 2 tbsp palm oil (or substitute olive oil)
• 1 bunch cilantro, chopped
• 1 lime, juiced
• Salt and pepper

Instructions:

1. Sauté onion, bell pepper, and garlic in palm oil.
2. Add fish and coconut milk; simmer 15 minutes.
3. Stir in cilantro and lime juice. Season and serve with rice.

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11. Irish Seafood Stew with Potatoes and Leeks

Ingredients:

• 1 lb mixed seafood
• 2 large potatoes, diced
• 2 leeks, sliced
• 1 onion, chopped
• 4 cups fish stock
• 1 bay leaf
• Salt and pepper
• Fresh parsley

Instructions:

1. Cook potatoes, leeks, onion, and bay leaf in stock until potatoes soften.
2. Add seafood, cook until done.
3. Season and garnish with parsley.

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12. Japanese Seafood Hot Pot (Nabe)

Ingredients:

• 1 lb mixed seafood
• 1/2 block tofu, cubed
• 4 cups dashi broth
• 1 cup napa cabbage, chopped
• 1/2 cup mushrooms, sliced
• 2 green onions, chopped
• Soy sauce and mirin to taste

Instructions:

1. Bring dashi to a simmer.
2. Add vegetables and tofu, cook 10 minutes.
3. Add seafood, cook until done. Season with soy sauce and mirin.

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13. Mexican Seafood Stew (Caldo de Mariscos)

Ingredients:

• 1 lb mixed seafood
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 jalapeño, sliced
• 4 cups fish stock
• 1 tsp cumin
• Fresh cilantro, lime wedges

Instructions:

1. Sauté onion, garlic, and jalapeño.
2. Add tomatoes, stock, and cumin; simmer 20 minutes.
3. Add seafood, cook until done.
4. Garnish with cilantro and lime.

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14. Moroccan Fish Stew with Chermoula

Ingredients:

• 1 lb firm fish
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tbsp chermoula paste (mix of cilantro, garlic, paprika, cumin)
• 3 cups fish stock
• Olive oil, salt, pepper

Instructions:

1. Sauté onion and garlic.
2. Add chermoula paste, tomatoes, and stock; simmer 20 minutes.
3. Add fish; cook 7 minutes. Season and serve.

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15. Filipino Seafood Stew (Sinigang na Seafood)

Ingredients:

• 1 lb mixed seafood
• 1 onion, quartered
• 2 tomatoes, quartered
• 4 cups tamarind broth (or tamarind soup base)
• 1 cup radish, sliced
• 1 cup water, spinach or spinach
• Fish sauce to taste

Instructions:

1. Boil the onion, tomatoes, and tamarind broth.
2. Add radish, cook until tender.
3. Add seafood and greens; cook until done.
4. Season with fish sauce.

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16. Greek Fish Stew (Psarosoupa)

Ingredients:

• 1 lb white fish
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups fish stock
• Juice of 1 lemon
• 2 tbsp olive oil
• Fresh dill and parsley

Instructions:

1. Sauté onion, carrots, and celery in olive oil.
2. Add fish stock and lemon juice; simmer 20 minutes.
3. Add fish; cook until opaque.
4. Garnish with dill and parsley.

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Final Tips for the Best Seafood Stew

• Use the freshest seafood you can find for the best taste.
• Don’t overcook seafood—add it near the end so it stays tender.
• Adjust seasoning carefully; seafood can be delicate.
• Serve with crusty bread or rice to soak up every drop.