With the cool weather comes the yearning for comforting stews and soups like this Spicy Seafood Stew. I adore hearty winter dishes that warm the soul and satisfies the hunger.
I typically serve this spicy seafood stew served over saffron or white rice. And then sometimes I place a slice of crusty, toasted bread in the bottom of the bowl and then ladle the stew over the bread. This is divine!
The stew is mildly spicy, absolutely delicious and simple to prepare. Once you get the hang of it, this recipe could easily be prepared in under 30 minutes. It’s so versatile, it could be served as a family weeknight meal or for holiday dinner guests.
Sometimes I mix it up a bit and add fresh basil instead of the parsley, or add lemon thyme instead of English thyme. And I always add a squeeze of lemon to bring all those luscious flavors together.
This stew is fabulous when using fresh seafood and fresh herbs. However, if you don’t have the fresh herbs on hand, a teaspoon of dried Italian herbs will do the trick.
Enjoy this seasonal favorite, Spicy Seafood Stew!
Delicious Wishes and Loads of Love,
Karista
Spicy Seafood Stew
Ingredients
- 2 medium leeks
- 1 red bell pepper, diced
- 6-8 cloves garlic, chopped
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- ½ lb Chorizo sausage
- Olive oil
- 1 cup dry white wine
- 1 15oz can diced tomatoes
- ½ cup vegetable broth, seafood stock or chicken broth
- 1-2 lb small clams
- 1lb firm white fish (cod, halibut)
- 1 lb bay shrimp
- Salt and pepper to taste
- ¼ cup coarsely chopped fresh Italian parsley
- Saffron rice or white rice (optional)
- 1 lemon
- Serve with crusty French or Italian Bread
Instructions
- 1. Trim the leeks by cutting off the root end, and then cut the leek at the point it begins to turn dark green. Slice each leek length wise making 4 halves total, and then slice each half into thirds lengthwise and then chop into small pieces.
- 2. Drizzle a little oil in the bottom of a heavy stock pot or Dutch oven. Heat on medium and then sauté the leeks and bell pepper. Once the veggies have wilted, add the garlic, fresh chopped herbs and sauté a few minutes more.
- 3. Next add the chorizo and sauté until cooked through.
- 4. Add the white wine and let the wine reduce a bit, a minute or two, and then add the diced tomatoes. Bring to a lively simmer and add the ½ cup broth/stock or if more liquid is needed.
- Once the broth is simmering add the clams and cover tightly with a lid. Turn the heat down a bit and let the clams steam in the hot broth for about 5-8 minutes. Once the clams have opened, taste the broth for seasoning and add salt and pepper to taste.
- 5. Next add the white fish and shrimp, giving the stew a little stir. Put the lid back on and let the stew simmer on medium low for another 5 minutes. Once the fish is cooked through, taste stew for seasoning and then sprinkle the chopped parsley over the top.
- 6. For a warm and delicious winter meal, serve over saffron rice (Spanish rice) or white rice, and a squeeze of lemon juice.
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