Easy Mediterranean Seafood Stew

Simmered in a rich, tomato-based broth, this Mediterranean-inspired fish stew features shrimp, clams, and calamari.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 278 Calories

Ingredients

• 2 teaspoons lemon zest
• ¼ cup chopped fresh parsley
• ½ lemon, juiced
• salt and ground black pepper to taste
• ¼ cup chopped fresh basil
• 1 cup dry white wine
• 1 tablespoon olive oil, or as needed
• 2 teaspoons crushed red pepper
• 2 cloves garlic, minced, or more to taste
• 1 pound clams in shell, scrubbed
• 10 ounces uncooked medium shrimp, peeled and deveined
• 1 ½ cups peeled and cubed potatoes
• 1 medium onion, cut in half and thinly sliced
• 1 (16 ounce) can whole peeled tomatoes, undrained
• 1 cup fish stock
• 10 ounces white fish, cut into small chunks
• 8 ounces cleaned calamari, sliced into thin rings

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.

Step 2

Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.

Step 3

Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.

Step 4

Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.

Step 5

Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.