Hearty Potato and Seafood Stew

There’s nothing quite like the marriage of creamy potatoes and fresh seafood to chase away an evening chill. And this potato and seafood stew is the ultimate union of these two comforting flavors. I absolutely love it, and make it all the time.

Imagine diving into a bowl of creamy, dreamy potatoes, swimming in a sea of savory broth and chunks of delicious seafood. It’s a flavor combination that will warm you from the inside out and leave you feeling oh-so satisfied.

The best part? This potato and seafood stew is easy enough to throw together for a weeknight meal, but fancy enough to impress at a special occasion. So why wait? Gather your loved ones around the table and dig into this hearty and flavorful stew. It’s the perfect way to bring some warmth and comfort to your winter nights.

HOW TO MAKE IT

Start by heating up some olive oil in a large pot. Throw in some diced onion, carrot, and a pinch of salt and pepper, and cook until the veggies start to soften and become translucent. Then, add in some minced garlic, tomato paste, and diced tomatoes, and cook for a few more minutes until everything is fragrant and sizzling.

Next, toss in some halved petite potatoes and some seafood stock, bring everything to a boil, and then reduce the heat to low. Let the stew simmer for a bit, then add in some diced halibut and let it cook for a few more minutes. Finally, toss in some peeled and deveined shrimp, along with some chopped parsley, oregano, red pepper flakes, and salt. Cook until the shrimp is pink and cooked through, and then it’s time to dig in!

Hearty Potato and Seafood Stew

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5 from 3 reviews

• Author: Honest Cooking Magazine
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

Creamy, flavorful, and perfect for a chilly evening. This seafood stew is packed with potatoes, shrimp, and halibut for a satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 cups (237 ml) olive oil
• 1 onion
• 1 carrot
• 3 garlic cloves
• 1 tbsp (15 ml) tomato paste
• 2 medium tomatoes
• 1 lbs (454 g) petite potatoes
• 30 oz (850 g) seafood stock
• 1/2 lb halibut
• 1/2 lb uncooked shrimp
• 1 cups (237 ml) chopped parsley
• 1/4 tsp oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp salt

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Instructions

1. Heat the oil in a large pot over medium/high heat.
2. Add the onion, carrot, salt, and pepper. Cook for 3-5 minutes until the vegetables begin to soften.
3. Add the garlic, tomato paste, and tomatoes; cook for 5 more minutes.
4. Add the potatoes and seafood stock. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
5. Add the halibut and simmer for 5 minutes.
6. Add the shrimp, parsley, oregano, red pepper flakes, and salt. Cook for 3-5 more minutes until the shrimp is pink and cooked through.
7. Serve immediately with baguette or garlic bread.

Notes

• For richer flavor, use homemade seafood stock if possible.
• Feel free to add other firm white fish like cod or haddock in place of halibut.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 400
• Sugar: 5
• Sodium: 800
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 40
• Fiber: 5
• Protein: 30
• Cholesterol: 150

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