A Healthy & Hearty Seafood Stew
It’s about time The Soupstache featured a seafood recipe! This stew is based on the Quick Seafood Stew recipe found on Whisk & Cleaver. Once I saw it, I just knew I had to try it! My version has a few variations.
As a former Marylander, I had to add Old Bay. Also, there were no Red Pepper Flakes to be found in my pantry, so I substituted Cayenne Pepper. The bag of Frozen Mixed Seafood I found at my local grocery store included shrimp, mussels, octopus, calamari and scallops. In the future, I’ll try this recipe over rice…or maybe add some sausage and call it gumbo! Either way, it was simply scrumptious!
Soup Cook Time/Servings
Cook Time: About 45 minutes
Makes about 4-6 servings.
- Olive oil
- 1 Medium Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 2 Medium/large Red Potatoes, skinned and chopped
- 1/4 Tspn. Cayenne Pepper
- 1 1/2 Tbsp. Old Bay Seasoning
- 1 Bay Leaf
- 1/4 Cup White Whine
- 2 Cans (14.5 oz) Diced Tomatoes
- 1 Cup Chicken Stock
- 1 Lb. Frozen Mixed Seafood
What You Do
- Heat a thin layer of olive oil on medium in a large soup pot.
- Add the onions and bell pepper. Heat until they begin to soften, about 5 minutes, stirring occasionally.
- Add the potatoes and continue cooking for about 7 minutes, stirring occasionally.
- Add cayenne pepper, bay leaf, wine, Old Bay, tomatoes and chicken stock. Stir together.
- Bring to a boil, lower the heat and simmer for about 10 minutes.
- Add the seafood and stir.
- Cook an additional 15-20 minutes, until the seafood is cooked through and the potatoes are soft.
- Serve with saltine crackers or over rice, and enjoy!
* Omit the cayenne pepper or Old Bay if you prefer a less spicy version.
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