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Hearty Potato and Seafood Stew

Hearty Potato and Seafood Stew

There’s nothing quite like the marriage of creamy potatoes and delectable seafood to chase away an evening chill. And this potato and seafood stew is the ultimate union of these two comforting flavors.

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

Hearty Potato and Seafood Stew

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.


To bring this comforting winter dish to life, 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.

Hearty Potato and Seafood Stew

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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

Hearty Potato and Seafood Stew

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Hearty Potato and Seafood Stew

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  • Author: Laney Schwartz
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Cozy up to this hearty potato and seafood stew. It’s creamy, flavorful and the perfect way to warm yourself to the bone this season.


  • 1/4 cup olive oil
  • 1 onion (diced)
  • 1 carrot (diced)
  • 3 garlic cloves (minced)
  • 1 tablespoon tomato paste
  • 2 medium tomatoes (diced)
  • 1 pound petite potatoes (halved)
  • 2 15 ounce cans seafood stock
  • 1/2 pound halibut (diced in 1 inch pieces)
  • 1/2 pound uncooked shrimp (peeled and deveined)
  • 1/4 cup chopped parsley
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon salt


  1. Heat the oil in a large pot over medium/high heat. Add the onion, carrot, and a pinch of salt and pepper. Cook for 3-5 minutes until veggies begin to soften.
  2. Add the garlic, tomato paste and tomatoes and cook for 5 more minutes.
  3. Add the potatoes and seafood stock and bring to a boil, then reduce heat to low and simmer for 5 minutes.
  4. Add the halibut and let simmer for 5 minutes. Then add the shrimp, parsley, oregano, red pepper flakes and salt. Cook for 3-5 more minutes until shrimp is pink and cooked through. Serve immediately with baguette or garlic bread.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer, Main, Soup
  • Cuisine: American, Seafood
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