Easy Homemade Seafood Feast — A Traditional, Healthy One-Pot Dinner

Seafood Feast is the kind of dish that fills the kitchen with warm steam and salty, comforting aromas — it always brings people to the table. The first time I made this Seafood Feast was on a rainy Sunday: friends crowded my tiny apartment, crusty bread steamed from the pot, and we ate with our hands and laughed until we couldn’t talk. That warm, easy feeling is exactly why I make this for weeknight dinners, Sunday family meals, or holiday gatherings when you want something special but not fussy.

This easy, traditional, and healthy seafood stew is perfect for dinners when you want something impressive but simple. Serve it for a cozy date night, a casual dinner with friends, or a holiday shellfish spread.

Prep time: 15 minutes
Cook time: 15–20 minutes
Total: ~35 minutes
Serves: 4

🧂 Ingredients:

• 1 lb (450 g) shrimp, peeled and deveined
• 1 lb (450 g) mussels, cleaned and debearded
• 1 lb (450 g) clams, cleaned
• 1 lb (450 g) scallops (optional — bay scallops or sea scallops), patted dry
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced or minced
• 1 medium onion, finely chopped
• 1 fennel bulb (or 1 bell pepper), thinly sliced (optional for extra flavor)
• 1 cup (240 ml) dry white wine or low-sodium fish/vegetable broth
• 1 (14 oz) can diced tomatoes, or 2 cups fresh tomatoes chopped
• 2 cups low-sodium fish stock or chicken broth (use vegetable stock for vegetarian/vegan version)
• 1 lemon, juiced (plus wedges to serve)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• Crusty bread or cooked pasta, or cauliflower rice/zoodles for serving

Optional finishing: a drizzle of good olive oil, lemon zest, or a pat of butter for richness

👩‍🍳 Directions:

1. Heat a large Dutch oven or heavy pot over medium heat and add olive oil. (1–2 minutes)
2. Add onion and sliced fennel (or bell pepper); sauté until softened and translucent, about 5–7 minutes. Stir occasionally.
3. Add garlic and smoked paprika; cook until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly. (Tip: if you’re skipping alcohol, use 1 cup vegetable broth plus 2 tablespoons lemon juice.)
5. Stir in diced tomatoes and 2 cups of stock. Bring the mixture to a gentle simmer and let it cook for 5 minutes so flavors meld.
6. Add the clams and mussels first, pushing them into the broth; cover the pot and cook for 4–6 minutes, until most shells have opened. Discard any shells that remain tightly closed.
7. Add shrimp and scallops, nestling them in the simmering broth. Cover and cook 3–5 minutes until shrimp turn pink and opaque and scallops are firm but tender. (Do not overcook — scallops only need a few minutes.)
8. Taste and season with salt, pepper, and red pepper flakes if using. Stir in chopped parsley and a little extra lemon juice if you like bright acidity.
9. Serve hot straight from the pot over crusty bread, cooked linguine, cauliflower rice, or zoodles. Garnish with more parsley and lemon wedges.

Cooking tips:

• Clean shellfish well (soak clams in cold salted water for 20 minutes to purge sand).
• Avoid overcooking shrimp and scallops — they cook quickly and become rubbery when overdone.
• If you want a creamier broth, stir in 1/4 cup cream or a tablespoon of butter at the end.

💡 Tips & Variations:

• Low-carb / Keto: Serve over zucchini noodles or cauliflower rice instead of pasta. Skip the bread.
• Gluten-free: Use gluten-free pasta or serve with gluten-free bread; check that your stock and canned tomatoes have no gluten-containing additives.
• Vegan / Vegetarian “Seafood” Feast: Replace seafood with a mix of king oyster mushrooms (sliced to mimic scallops), hearts of palm, firm tofu or tempeh, and a few artichoke hearts. Use vegetable broth, omit wine or use a splash of white wine vinegar, and boost umami with a teaspoon of miso paste.
• Shellfish allergy: Use firm fish fillets (cod, halibut) or the vegan swap above. Add fish later so it stays flaky and tender.
• Make it spicy: Add more red pepper flakes or a splash of hot sauce.
• Make ahead & storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat (add a splash of stock or water). For longer storage, remove the seafood and freeze only the broth and veggies for up to 3 months; add fresh seafood when thawed and reheating to avoid rubbery texture.
• Serving ideas: Pair with a crisp green salad, roasted vegetables, or a light white wine like Sauvignon Blanc or Vermentino.

🩺 Health & Lifestyle Tie-in:
This Seafood Feast is a great source of lean protein and heart-healthy omega-3 fats (especially from shrimp, scallops, and fatty fish if you substitute). It’s naturally low in carbs if you skip the pasta and can be made gluten-free or vegetarian easily. Eating meals like this, rich in whole foods and lean proteins, supports overall health — and keeping healthy now can help reduce long-term medical costs and stress. Simple, nourishing home-cooked meals are one of the easiest ways to invest in your wellbeing.

❤️ Conclusion:
If you make this Seafood Feast, let me know in the comments or tag me — I’d love to see your version. Invite friends, share the pot, and enjoy the cozy, salt-scented memories this dish creates.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Seafood Feast

A traditional and healthy seafood stew perfect for weeknight dinners or special gatherings, served with crusty bread, pasta, or zoodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course, Seafood

Cuisine: American, Mediterranean

Calories: 400

Ingredients Method Notes

Ingredients

  

Seafood Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• 1 lb clams, cleaned
• 1 lb scallops (optional — bay scallops or sea scallops), patted dry Optional for extra flavor

Base Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced or minced
• 1 medium onion, finely chopped
• 1 fennel bulb (or 1 bell pepper), thinly sliced (optional) Use for extra flavor
• 1 cup dry white wine or low-sodium fish/vegetable broth Tip: replace with vegetable broth plus lemon juice if avoiding alcohol
• 14 oz can diced tomatoes, or 2 cups fresh tomatoes chopped
• 2 cups low-sodium fish stock or chicken broth Use vegetable stock for vegetarian/vegan version

Seasoning and Serving

• 1 lemon juiced (plus wedges to serve)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• to taste Salt and freshly ground black pepper
• 1/4 cup fresh parsley, chopped (plus extra for garnish)

Optional Additions

• to taste Crusty bread or cooked pasta, or cauliflower rice/zoodles for serving
• to taste A drizzle of good olive oil, lemon zest, or a pat of butter for richness For finishing

Method

 

Preparation

1. Heat a large Dutch oven or heavy pot over medium heat and add olive oil.
2. Add onion and sliced fennel (or bell pepper); sauté until softened and translucent, about 5–7 minutes. Stir occasionally.
3. Add garlic and smoked paprika; cook until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
5. Stir in diced tomatoes and 2 cups of stock. Bring the mixture to a gentle simmer and let it cook for 5 minutes so flavors meld.

Cooking

1. Add the clams and mussels first, pushing them into the broth; cover the pot and cook for 4–6 minutes, until most shells have opened. Discard any shells that remain tightly closed.
2. Add shrimp and scallops, nestling them in the simmering broth. Cover and cook 3–5 minutes until shrimp turn pink and opaque and scallops are firm but tender.
3. Taste and season with salt, pepper, and red pepper flakes if using. Stir in chopped parsley and a little extra lemon juice if you like bright acidity.

Serving

1. Serve hot straight from the pot over crusty bread, cooked linguine, cauliflower rice, or zoodles. Garnish with more parsley and lemon wedges.

Notes

Clean shellfish well (soak clams in cold salted water for 20 minutes to purge sand). Avoid overcooking shrimp and scallops to prevent rubbery texture. For a creamier broth, stir in 1/4 cup cream or a tablespoon of butter at the end. Make ahead & storage: Refrigerate leftovers in an airtight container for up to 2 days.