Top 40 Recipes - Simply the Best

Fabulous International Collection of Fish and Seafood Stew Recipes

A stellar fish and seafood stew captures the essence of the sea with its delicate flavors and textures protected and enhanced by neither over-cooking or over-doing the spice and herbs. Most dishes begin with a base of onion, sautéed garlic, tomatoes and sweet peppers. Sometimes, little fresh chili adds heat, making the taste buds wake up and take notice. The base and chili should linger as a mild after taste. Light coconut milk or a stock gives the stew body and melds the flavors. An array of fresh herbs added just before serving, adds to the complexity of the dish and the taste of the seafood. T here is no substitute for the characteristic floral, aromatic, somewhat smokey flavor of a good fish stew. Unlike a curry or chowder the sauce is delicate and thin, akin to a meat and vegetable curry. Fresh vegetable pieces can be added to the stew to enhance its appeal.

The key to a good fish and seafood stew is that all the elements should retain their flavors and texture. This may require careful handling of when the various ingredients are added. If in doubt it pays to cook some of the ingredients separately and add them just before serving the dish. This especially applies to the vegetables and herbs. But, it also applies to squid, octopus, and mussels that are so easily over-cooked. Enjoy this wonderful collection of seafood stew recipes.

Spicy Brazilian Seafood Stew Recipe (Moqueca)

Ingredients

• 2 limes
• Kosher salt to taste
• Steamed rice, for serving
• 1/3 cup chopped fresh cilantro
• 4 garlic cloves, finely chopped
• Freshly ground black pepper to taste
• 3 tablespoons dendê oil (red palm oil)
• 1 small yellow onion, chopped (about 1 cup)
• 1 (13.5 oz; 380 g) can full-fat coconut milk
• 6 head-on prawns or shrimp (about 12 oz; 340 g)
• 12 oz (340 g) cod fillet, cut into medium size pieces
• 1 whole hot chilli, pierced all over with the tip of a knife
• 1 lb (500 g) fresh tomatoes, cut into wedges (about 2 1/2 cups)
• 8 oz (250 g) sweet baby bell peppers or 2 bell peppers, sliced (about 2 cups)

Method

Use a knife or sissors to expose and remove the prawn veins. Add the fish pieces to a large mixing bowl, squeeze with lime juice and season with 1 teaspoon of salt. Set the prawns and fish aside while making the sauce. Heat a large, deep skillet or Dutch oven over moderate heat. Add 2 tablespoons of dendê oil, and then add the garlic and cook for 1 minute. Then, add the onions, stir-fry for about 2 minutes, or until translucent. Increase the heat setting to high, and then add the tomatoes, peppers and chilli. Season with salt and stir-fry until the peppers are softened (about 4 minutes). Next reduce the heat to moderate. Add the coconut milk and simmer, stirring frequently, until the liquid reduces and thickens to a creamy sauce, (about 10 minutes). Then taste and adjust the seasoning with added salt. Stir 2 tablespoons chopped cilantro through the mixture. Add the prawns to the mixture in a single layer and cook gently for about 2 minutes. Then, add the cod and continue cooking until the fish is just cooked through (about 2 to 3 minutes). Remove the pan from the heat. Sprinkle with 2 tablespoons chopped cilantro and add a drizzle of dendê oil. Slice the remaining lime into wedges. Serve warm immediately, with steamed rice and fresh lime wedges.

One-Pan Spanish Style Fish and Prawn Stew

Ingredients

• 1 teaspoon paprika
• 1 lemon, zest and juice
• 1/2 teaspoon cayenne pepper
• 1 cup fish or chicken stock
• 1 medium onion, finely sliced
• 2 garlic cloves, finely chopped
• 400 g (14 oz) can chopped tomato
• 200 g (7 oz) raw peeled king prawn
• 1 cup flat-leaf parsley leaves, chopped
• 500 g (1 lb) floury potato, cut into small pieces
• 200 g cooked or canned chickpeas, rinsed and drained
• 3 tablespoons extra virgin olive oil, plus extra to serve
• 500 g (1 lb) skinless fish fillets, cut into very large chunks

Method

Heat 2 tablespoons oil in a Dutch oven or large deep heavy sauté pan over moderate heat. Add half the chopped garlic and lemon zest, and stir-fry briefly. Then, add the potatoes and onion, and cook covered for about 5 minutes. Then, add the last 1 tablespoon oil, garlic and all the spices, and cook stirring occasionally for 2-3 minutes. Then, pour the lemon juice into the pan, stir and sizzle for a minute or two. Add the tomatoes and the stock, season with a little salt, and simmer for about 15-20 minutes until the potatoes are firm but just cooked right through.

Stir through the chickpeas, prawns and add the chunks of fish to the top of the stew. Lower the heat and cook covered without stirring cook for 8-10 minutes. When the fish is just, barely cooked, remove the pan from the heat. Scatter with parsley, other chopped herbs and adjust the seasoning with salt and freshly ground black pepper. Serve with a jug of olive oil for drizzling over and some crusty bread.

Moroccan Style Fish Stew Recipe with Chickpeas, Herbs and Spices

Ingredients

• Salt to taste
• 1 cinnamon stick
• 2 teaspoons honey
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 large onion, thinly sliced
• 3 teaspoons fresh ginger, grated
• Freshly ground black pepper to taste
• 400 g (14 oz) can chopped whole tomatoes
• 400 g (14 oz) can chickpeas, rinsed and drained
• 500 g (1 lb) firm white fish fillets (such as snapper, cod, or ling) cut into chunks

To serve

• Fresh coriander leaves
• Other fresh herbs in season
• Flaked almonds, lightly toasted

Method

Heat the extra virgin olive oil in a Dutch oven or large heavy-based pan over a moderate heat. Add the sliced onion and cook, stirring several times, for about 5 minutes, until the onion is translucent, but not caramelised. Then, add the cumin, turmeric, garlic, ginger, and cinnamon stick and cook for 2-3 minutes, stirring several times. Add the cayenne pepper, tomatoes, salt and a cup of water or fish stock and cook, stirring several times, for 10-12 minutes.

Add the fish and simmer gently for about 5 minutes, until the fish is just starting to become cooked (white) and tender. Then, add the chickpeas and honey and cook for an additional 2-3 minutes. Season to taste with added salt and freshly ground black pepper. To serve, spoon serving of the fish stew into bowls. Garnish with fresh coriander leaves, chopped red chilli, chopped herbs and the flaked almonds.

Classic Italian Fish Stew with Vegetables, Fresh Herbs and Spices

Ingredients

• salt to taste
• 1/2 teaspoon saffron
• 2 tablespoon olive oil
• 1 teaspoon fennel seeds
• 1/2 carrot, finely chopped
• 110 ml (4 fl oz) white wine
• 250 g (9 oz) clams, cleaned
• 1 small onion, finely chopped
• 1/2 fennel bulb, finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon dried red chilli flakes
• freshly ground black pepper to taste
• 1 x 400 g (14 oz) can chopped tomatoes
• 2 litres (3 pints ) fish or chicken stock
• 2 red mullet or other firm white-fleshed fillets
• 250 g (9 oz) cooked lobster tail or claw meat (or crab meat)
• 200 g (7 oz) monkfish fillet, or similar firm fish, cut into chunks
• 2 tablespoon finely chopped flatleaf parsley (and other fresh herbs)
• 20 g (3/4 oz )dried porcini mushrooms, soaked in warm water for ten minutes
• 200 g (7 oz) Roosevelt potatoes, or other small boiling potatoes, peeled and cut into small

Method

Heat a Dutch oven or heavy deep-sided frying pan until hot and then heat a tablespoon of olive oil. Add the onion, carrot, fennel, 2 chopped garlic cloves, fennel seeds and the chilli flakes and stir-fry gently for about 2-3 minutes. Add the drained chopped porcini and tomatoes and cook over a low-moderate heat for about 20 minutes, or until the vegetables just start to soften. When cooked, use and stick or bowl blender to coarsely blend the soup. Meanwhile, boil the potatoes and the saffron for 5-7 minutes, or until just barely tender and then drain and set aside.

Next heat a shallow pan until hot, add a tablespoon of oil and quickly stir fry clams, red mullet, monkfish for 1 minute. Add the white wine, and cook covered for 1-2 minutes. Remove the lid and remove any clams which have not opened. Add the previously prepared saffron potatoes and fish broth. Bring to the boil, then lower the heat and simmer for a 1-3 minutes. Then add the cooked lobster or crab, stir gently and simmer until heated through. Adjust the seasoning with salt and pepper. Serve hot topped with chopped parsley, chopped garlic, slice red chillies and fresh herbs.

Classic Catalan Fish Stew Recipe

Ingredients

• 3 fresh bay leaves
• 6 tablespoon olive oil
• 2 fennel bulbs, chopped
• 150 g (5 oz) chorizo, diced
• 1 red chilli, finely chopped
• 150 ml (5 fl oz ) white wine
• 500 g (1 lb) mussels, cleaned
• 1 large Spanish onion, chopped
• 1 teaspoon fennel seeds, ground
• 1 tablespoon fresh thyme leaves
• 14 oz (400 g) tin whole tomatoes
• 1/2 teaspoon sweet paprika powder
• 2 cloves new season garlic, crushed
• 1 teaspoon saffron strands (optional)
• 100 ml (3 1/2 fl oz) fish stock or water
• 100 g (3 1/2 oz) toasted almonds, ground
• 650 g (1.5 lb) firm white fish (such as bream, pollock, cod, monkfish or similar)

To serve

• steamed potatoes
• spring greens, chopped
• 1 lemon or lime, cut into wedges

Method

Heat the olive oil in a Dutch oven or a large deep pan and sauté the garlic, ground fennel seeds, chilli, diced chorizo, fennel and onions for 2-3 minutes, until the onion is translucent. Add the tomatoes, paprika, thyme, saffron and bay leaves and cook until the sauce has reduced and thickened. Add the white wine and fish stock and bring to a boil and then lower the temperature to a slow simmer. Add the cooked mussels and cook until the shells open. Discard any mussels that do not open readily. Add the fish pieces to the stew and sprinkle in the almonds. Heat for 1-2 minutes. Serve with seasonal greens, fresh herbs, steamed potatoes and wedges of lemon or lime.

Italian Mixed Fish Stew Recipe (Cacciucco)

Ingredients

• salt to taste
• 125 ml red wine
• 1/2 teaspoon fennel seeds
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• freshly ground black pepper to tatse
• 1 1/2 teaspoons of chopped fresh chilli
• 3 tablespoons finely chopped flat-leaf parsley
• 8 tablespoons olive oil, plus extra for drizzling
• 6–8 slices good quality bread, slightly stale or toasted
• 1 kg (500 g) ripe tomatoes, skinned and chopped, or 2 tins of chopped tomatoes
• 1 kg (2 lb) mixed fresh fish fillets, such as red mullet, gurnard, monkfish, sea bass, small sole,
• 1 kg (2 lb) mixed shellfish and seafood such as cuttlefish, baby octopus, prawns, mussels, squid or scallops

Method

Clean and prepare your chosen squid, fish and shellfish. Cut the seafood into manageable pieces and cut the fish fillets and cutlets into large chunks. Add the oil to a large, heavy deep pan or Dutch oven and heat to hot. Add the onion and garlic and fry briefly, until the onions are transparent. Add the wine, chilli, tomatoes, parsley and fennel seeds and simmer gently for about 15-18 minutes. Taste and adjust the season with salt and freshly ground black pepper.

Next, start adding the larger pieces of fish first to the pan as these will take longest to cook. Add the remaining fish and seafood over the next 5 minutes, until the mussels and clams have opened, and the fish is just cooked. Rub the bread all over with a garlic clove. Then, pulace each slice in the bottom of a deep soup bowl, and drizzle with olive oil. Add a serving over the soup and serve hot after sprinkling with red chilli slices and chopped fresh herbs.

Classic Mexican Fish Stew Recipe with Chillies and Parsley

Ingredients

• sea salt to taste
• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 400 ml (14 fl oz) white wine
• 1 celery stalk, finely chopped
• 1 garlic clove, finely chopped
• 1/2 teaspoon dried chilli flakes
• freshly ground black pepper to taste
• 2 fresh ripe tomatoes, roughly chopped
• 200 g (7 oz) clams, scrubbed and rinsed
• 2 mild to hot red chillies, finely chopped
• 1 cup flat-leaf parsley leaves, roughly chopped
• 2 thick crusty slices bread, toasted, for serving
• 200 g (7 oz) mussels, scrubbed and rinsed with beards removed
• 250 g(7 oz) red mullet or red snapper fillets., or similar firm fish
• 1 fennel bulb, tough outer layer removed, flesh finely chopped, including the fronds

Method

Heat the oil in a Dutch oven or large, heavy, deep pan with a lid. Stir-fry the onions for 6-8 minutes or until soft. Add the tomato, 1/2 cup of water and simmer for about 5 minutes. Add pour the wine and simmer for another 3 minutes until the soup liquid has slightly reduced. Slice the fish into large chunks, season well with salt and pepper. Add the fish pieces in a single layer, pushing the pieces just below the surface of the liquid. Simmer gently for about 3 minutes. Next, add the mussels and clams and stir very gently to combine. Add the lid to the pan, switch off the heat and allow to steam for 3 minutes until the mussels and clams have opened. Discard any clams or mussels that fail to open. Serve the fish stew in small bowls, drizzle with olive oil, sprinkle with fennel fronds and parsley and spoon the chilli oil on top. Serve with toasted, crusty bread drizzled with olive oil.

Iranian Style Pork Belly, Prawn and Fish Stew Recipe

Ingredients

• salt to taste
• 1/4 cup plain flour
• 2 radishes, finely chopped
• fresh herbs and mint to serve
• finely grated rind of 2 lemons
• freshly ground black pepper to taste
• 4 fish fillets (firm with white flesh)
• rice bran or grape seed oil for deep-frying
• 220 g (7 oz) peeled medium-size green king prawns

For the braised pork belly

• 3 garlic cloves
• 1/2 cup olive oil
• 1/4 teaspoon saffron
• 1/2 cup tomato paste
• 1 brown onion, chopped
• pinch of cayenne pepper
• 1 teaspoon ground turmeric
• 2 tomatoes, roughly chopped
• 1/2 cup coriander leaves and stems
• 1 teaspoon curry powder, such as madras
• 2 tablespoons tamarind pulp, diluted in warm water, strained
• 500 g (1 lb) pork belly, bone and skin removed, cut into thick slices

Method

Start by preparing the braised pork belly. Add the onion, coriander, onion, garlic and half the olive oil to a food processor and pulse to a smooth paste.

Heat a medium size, heavy, deep pot or Dutch oven over moderate-high heat. Add the remaining olive oil and then pour and spoon in the blended coriander paste and cook for 2–3 minutes while stirring or until fragrant. Add the dried spices and stir-fry for another minute. Then, add the tomato paste and stir-fry for an extra minute. Next, add the tomatoes and cook for 5–6 minutes. Add the tamarind water and the pork belly and combine well. Lower the heat to a low setting and simmer gently for 2 hours or until the pork has begun to fall apart. Roughly break up the pork in the pan and adjust the seasoning.

Next blend the lemon rind, salt and prawns in a food processor until smooth. Lay open the red mullets or other fish on your bench top. Spread one quarter of the prawn mousse along a fish fillet then cover with another fillet and press the fillets together. Set aside in the refrigerator for about 25–35 minutes or until the prawn mousse filled gels and the fish has cooked and firmed.

Next heat the grape seed or rice bran oil in a deep-fryer or wok to 180 degrees C (350 degrees F). Season the flour with freshly ground black pepper and salt. Lightly dust the fish pieces with the flour and shaking off any excess. Deep-fry the fish for 4-5 minutes, depending on the thickness of the fillets or until brown and crisp.

Serve in a large bowl by adding the pork stew, arrange the fish on top. Garnish with chilli slices, fresh herbs, sliced radishes and micro greens.

Classic French Style Fish and Prawn Stew Recipe

Ingredients

• 12 scallops
• salt to taste
• 50 g (2 oz) butter
• 16 mussels, cleaned
• 1 leek, finely sliced
• 1 celery stalk, diced
• 100 ml (4 fl oz) cream
• 30 ml (1 fl oz) dry white wine
• 50 ml (2 fl oz) dry apple cider
• 1 small brown onion, finely chopped
• freshly ground black pepper to taste
• 12 green prawns, shelled, veins removed
• 12 chervil sprigs (or other fresh herbs)
• 600 g (1.3 lb) firm fish fillets, such as cod, monkfish, flathead, bream

Method

Add the cleaned mussels to a deep, heavy pan or Dutch oven. Add the dry white wine, bring to the boil, cover the pan and cook for 2-3 minutes. Remove the mussels that open within a few minutes, discarding the unopened ones. Strain the liquid into a bowl. Remove the mussel flesh from the shells and add to the mussel juice bowl. Next, melt the butter in a deep, wide pan over moderate heat and stir-fry the onion, leek and celery for several minutes until transparent and soft. Pour in the apple cider and bring to the boil and then reduce to a simmer. Add the mussel juice, and place the prawns, fish fillets and scallops on top. Cover with the pan with baking paper and simmer gently for several minutes until the fish is just barely cooked. Transfer the cooked fish and seafood into a warm serving dish. Add the cream to the liquid in the pan and bring to the boil. Simmer until the sauce is has started to thicken. Season with salt and freshly ground black pepper and add the mussels and mix well.

Pour the sauce and mussels over the fish and seafood in the serving dish, and garnish with sprigs of chervil, other fresh herbs, red chilli slices. Serve hot with warmed hard crust bread.

Peruvian Style Seafood Stew Recipe (Parihuela)

Ingredients

Ingredients

• salt to taste
• 16 mussels, cleaned
• lime wedges, to serve
• 4 garlic cloves, minced
• plain flour, for dusting
• 2 onions, finely chopped
• 1/2 cup coriander sprigs
• 8 scallops in the half shell
• 1/2 rice bran or grape seed oil
• 185 ml (6 fl oz) pale lager beer
• 1 tomato, peeled, seeded and diced
• 8 pippies (or other local shellfish)
• freshly ground black pepper, to taste
• 1 1/2 tablespoons Amarillo paste or similar
• 1 1/2 tablespoons Colorado paste (see note)
• 2 teaspoons cornflour dissolved into a little cold water
• 300 g (10 oz) baby calamari, cleaned and sliced into rings
• 1 plate-sized bream or similar whole fish (about 600 g; 1.3 lb), cleaned and scored

For the Stock

• 1 bay leaf
• 4 green prawns
• 2/3 cup dry white wine
• a squeeze of lemon juice
• 1 carrot, roughly chopped
• 1.5 kg fish heads and bones
• 1 brown onion, roughly chopped
• 1 celery stalk, roughly chopped
• 1 crab, cleaned and cut into quarters
• 1 cup fresh oregano, tarragon, fennel or other herbs (combined)

Method

Make the stock by peeling the prawns and reserving the shells. Remove the upper shells of the crabs. Cut out and discard the feathery gills and intestines of the crabs and cut the bodies into quarters. Set the peeled prawns and crab bodies aside for later. Transfer the crab shells, prawn shells and all the other stock ingredients into a large heavy Dutch oven or stockpot. Add 6-8 cups of water and bring the pot to the boil over high heat. Then, reduce the heat to low and simmer for about 15-20 minutes, skimming off any impurities as it cooks. Then, strain the stock, retaining the liquid and discarding the solids. Transfer the stock back into the pan and simmer until the volume is reduced by one third the original volume, and set aside.

Season the fish with salt and white pepper and toss in the flour. Using a moderate setting, heat half the oil in a heavy frying pan and gently fry the fish in batches about 4 minutes on each side, until half-cooked. Remove the pan from the heat and set aside. Then, stir fry the garlic in a large, deep, wide frying pan over moderate heat for only about 1-2 minutes or until the garlic is aromatic. Add the onion, the yellow and red chilli pastes and stir-fry for an additional 5-7 minutes, until the onion starts to soften. Then, add the tomato and stir-fry for an additional 2-3 minutes or until aromatic. Add the beer, the crab pieces and a cup of the fish stock. Place the fried bream on top and assemble the mussels and other shellfish around it. Gently bring to the boil. Taste and season as required with salt and white pepper. Cover and cook for about 5-7 minutes. Add the prawns, scallops and baby calamari, and cook gently for an additional 2 minutes. Spoon the cornflour slurry into the stew and stir gently to thicken the sauce. Garnish with coriander, and other fresh herbs. Serve with warm hard-crust bread, lime wedges and a sprinkling of red chilli slices and chopped fresh herbs.

Bengali Style Fish Stew Recipe

Ingredients

• 4 cloves
• Kosher salt
• 14 ounces water
• 3 small bay leaves
• 1 teaspoon panch phoran
• Pinch paprika, optional
• 2 teaspoons ground cumin
• 5 tablespoons mustard oil
• 1/2 teaspoon ground turmeric
• 1 small onion, finely chopped
• 1 tablespoon ground coriander
• 1/4 teaspoon red chile powder
• 4 green cardamom pods, crushed
• 2 rounded tablespoons ginger paste
• 2 to 3 green chillies, pricked with a fork
• 2 large cloves garlic, blended to a paste with 1 tablespoon water
• 1 1/2 b (750 g) sea bream, cleaned, bones removed, flesh cut into 1-inch pieces

Method

Heat 3 1/2 tablespoons mustard oil in a small heavy pan using moderate heat it just starts to smoke. Remove the pan add the cloves, bay leaves, cardamom pods and panch phoran. Fry over low heat, stirring frequently, until the mixture begins to brown in color. Next, add the onion, and stir-fry for about 2-3 minutes, until the onion starts to soften. Add the ginger paste, green chillies and garlic paste, and stir-fry, for a further 1-2 minutes. Add the chilli powder, coriander, turmeric, cumin, paprika and a pinch of salt. Mix to combine well and then add the water and bring the mixture the mixture to the boil. Then, lower the heat setting and simmer the mixture gently for 12 to 16 minutes, reducing the volume of the liquid. Turn off the heat and set aside.

Next, heat the remaining 1 1/2 tablespoons of oil in a separate frying pan or Dutch oven over high heat. Add the sea bream pieces, and gently fry in batches for 1-2 minutes, flipping over once. Cook until all the fish pieces are cooked through and golden brown on the outside. Next, add the cooked fish pieces to the spice mixture. Adding some extra water if required to thin the sauce. Heat the mixture over moderate-low heat to a gentle simmer, and cook for an additional 3-4 minutes. Serve immediately with basmati rice.