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Seafood Feast

A traditional and healthy seafood stew perfect for weeknight dinners or special gatherings, served with crusty bread, pasta, or zoodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.