Skip to main content
Epicurious

Seafood Stew

WHY IT’S LIGHT A brothy base, lean, mild white fish, and only one tablespoon olive oil keep this dish healthier than heavier seafood stews and chowders. Drizzle just a little extra olive oil over each serving to make the most of the oil’s fruity flavor.

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon olive oil, plus more for serving (optional)
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, fronds reserved for garnish
1 large tomato, cut into large dice
Coarse salt and ground pepper
4 cups low-sodium store-bought chicken broth
12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
1/2 pound sea scallops, large muscle removed

Preparation

  1. Step 1

    In a medium Dutch oven or other heavy pot, combine oil and garlic; cook over medium-high heat, stirring, until garlic is fragrant, about 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato begins to break down, about 3 minutes.

    Step 2

    Stir in broth and bring stew to a gentle boil, then reduce to a simmer. Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. To serve, divide stew among bowls and drizzle each with additional oil; garnish with fennel fronds.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 272

    Step 5

    Fat: 7.6g (1.5g Saturated Fat)

    Step 6

    Protein: 40.4g

    Step 7

    Carbohydrates: 9.7g

    Step 8

    Fiber: 2.3g

Everyday Food: Light
TagsStewSoup/StewSoupFishSeafoodShrimpShellfishScallopFennelRoot VegetableVegetableMainDinnerNut FreeGluten FreeDairy FreeOne-Pot MealsWeeknight MealsQuickEasySimmerDutch OvenCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.