Seafood & Potato Stew Recipe

If you’re on the hunt for a cozy, comforting dish that feels like a warm hug in a bowl, then you’ve got to try this Seafood & Potato Stew Recipe. It’s one of those recipes I turn to when I want something hearty but still light enough to feel fresh. The combination of tender halibut, juicy shrimp, and those buttery petite potatoes simmered perfectly in a rich, tomato-ey broth is absolutely fan-freaking-tastic. Stick around—I’ll walk you through every step and share some little tricks to make sure your stew turns out just right every time.

this Recipe

Ingredients You’ll Need

What I love about this Seafood & Potato Stew Recipe is how each ingredient comes together to create a balanced and flavorful dish—you’ll find that the fresh halibut and shrimp melt into the tender potatoes and that rich tomato base beautifully. When shopping, look for fresh, firm seafood and petite potatoes that hold their shape well.

• Olive oil: It gives the stew a nice base flavor and helps sauté the veggies without overpowering the seafood.
• Yellow onion: Adds subtle sweetness and depth once caramelized.
• Carrot: Brings a slight natural sweetness and texture contrast to the stew.
• Garlic: Essential for that aroma and a punch of savory goodness.
• Tomato paste: Concentrates that tomatoey tang and thickens the broth just right.
• Fresh tomatoes: Adds brightness and freshness to the stew’s base.
• Petite potatoes: These little guys absorb flavor and stay tender but not mushy.
• Seafood stock: The backbone of this stew; if you can find it fresh or homemade, even better!
• Halibut: Firm white fish that holds together well—feel free to use others like cod or sea bass if preferred.
• Shrimp: Peeled and deveined shrimp cook quickly and add a sweet seafood bite.
• Parsley: Fresh chopped parsley brightens and rounds out the flavors.
• Oregano: Gives a lovely hint of earthiness without overwhelming the seafood.
• Red pepper flakes: Adds just a touch of heat to keep things interesting.
• Salt: Balances and enhances every ingredient’s flavor.

Variations

I love how flexible this Seafood & Potato Stew Recipe is—you can easily give it your own twist depending on what seafood you have on hand or what flavors you’re craving. Don’t be shy about personalizing it; these tweaks often make it feel even more special!

• Add a Seafood Mix: I often use a combination of clams, mussels, and scallops along with the shrimp and halibut, especially for a more indulgent stew—my family can’t get enough!
• Switch up the Potatoes: Sometimes I swap petite potatoes for sweet potatoes for a subtle sweetness that pairs beautifully with the tomato broth.
• Spice it up or Down: If you like it mild, skip the red pepper flakes; if you want heat, double them or add a dash of smoked paprika.
• Make it Creamy: For a richer stew, stir in a splash of coconut milk or cream at the end—I discovered this trick on a chilly evening and it was heavenly.

How to Make Seafood & Potato Stew Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium-high heat. Toss in the diced onion and carrot along with a pinch of salt and pepper. Cook them for about 3-5 minutes until they start to soften and get a slight golden color. This step is crucial because it builds the flavor foundation—don’t rush it! You’ll notice your kitchen fills with such a comforting aroma here.

Step 2: Build the Tomato Base

Next, add the minced garlic, tomato paste, and diced fresh tomatoes. Stir everything together and let it cook for another 5 minutes until the tomatoes break down a bit and the tomato paste deepens in color, which really intensifies the flavor. Keep an eye on it so the garlic doesn’t burn—stir often!

Step 3: Add Potatoes & Stock, Then Simmer

Time to add in the petite potatoes and the seafood stock. Bring everything to a boil, then reduce the heat to low and let the stew simmer gently for about 5 minutes. The potatoes soften nicely without falling apart, soaking up all those lovely flavors.

Step 4: Cook the Halibut, Then the Shrimp

Gently stir in the diced halibut and let it simmer for 5 minutes until it just starts to flake. Then add the shrimp, chopped parsley, oregano, red pepper flakes, and salt. Cook for another 3-5 minutes, or until the shrimp turn pink and curl up nicely. The key is to avoid overcooking so that your seafood stays tender and succulent.

Step 5: Serve Immediately and Enjoy!

I like to serve this stew piping hot right out of the pot. It’s best enjoyed fresh so you get that perfect blend of textures and flavors before the seafood firms up too much—trust me on this one!

How to Serve Seafood & Potato Stew Recipe

Garnishes

I usually sprinkle a little extra fresh parsley on top for a pop of color and freshness. Sometimes, I add a squeeze of lemon juice right before serving—it brightens the stew in such a lovely way. A few chili flakes on the side also let everyone add a bit more heat if they want.

Side Dishes

This stew is so filling on its own, but a side of crusty bread or garlic toast is unbeatable for soaking up the broth. I’ve also served it alongside a light green salad with a lemon vinaigrette to keep things fresh and balanced.

Creative Ways to Present

For special occasions, I like to serve the stew in individual rustic bowls with a small dish of extra parsley and lemon wedges on the side. It makes it feel a bit fancy without any extra fuss. Another fun idea is to ladle it over a scoop of herbed rice or quinoa—you get a hearty meal with a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. The potatoes hold up really well, but I find the seafood is at its best within that window. When reheating, do so gently on the stove to avoid toughening the shrimp or fish.

Freezing

Freezing this stew is a bit tricky because seafood texture can change when frozen and reheated. However, if you want to freeze it, I recommend freezing the broth and potatoes separately, then adding fresh seafood when reheating. That way, you keep the seafood tender and fresh.

Reheating

Warm leftover stew gently on the stovetop over low heat, stirring occasionally. Avoid microwaving if possible, as it can overcook the seafood quickly. Add a splash of water or stock if the stew has thickened too much during storage.

FAQs

Final Thoughts

This Seafood & Potato Stew Recipe truly holds a special place in my kitchen rotation. It’s one of those dishes that’s easy enough for weeknights but special enough to impress guests without stress. I love how fresh ingredients and simple steps come together to create something so satisfying and soul-warming. Next time you need a meal that feels like comfort and a treat all at once, give this stew a try—I’m sure it’ll become one of your favorites too!

Print