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The California Table

California Cuisine with a Coastal Vibe

April 16, 2013 By Lisa Dearen 9 Comments

Seafood Stew

fast seafood stew gluten free
Whether it’s drizzling or pouring cats and dogs, rain falling from the sky calls to mind just one thing: stew. (And bad traffic, since no one in Southern California knows how to drive in the rain, so two that’s two things, I suppose.)

Anyway, by stew I mean an easy, freezer- and pantry-based one-pot meal that means you don’t even have to go out in the rain to get a hot, get-’em-to-the-table dinner ready in a flash.

Here’s what you need: a bag of mixed frozen seafood (Trader Joe’s is a good source), an onion, a bell pepper, a can of tomatoes, a splash of last night’s white wine and some potatoes. Typical items on most grocery lists, right?

Start by sautéing the onions and bell pepper (for heat), toss in the potatoes to soften them before adding the tomatoes and some chicken broth (or water), stir in some red pepper flakes for even more heat and once you’ve got a simmer going, add the frozen seafood and that’s it! While the seafood cooks whip up a quick salad or toast some bread.

Or have a glass of tonight’s white wine…your call.

xoxolisa

5.0 from 1 reviews
Quick Seafood Stew
 
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This stew reminds me of the countless bowls of Cioppino I ate growing up near San Francisco. With a well-stocked pantry and freezer, you can pull this elegant dinner together in a flash.
Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 bell pepper, seeded and diced
  • 10-12 ounces red potatoes, chopped
  • ¼ teaspoon red pepper flakes
  • 1 bay leaf
  • ¼ cup of white wine
  • 1 28-ounce can strained San Marzano tomatoes, chopped (strain first, then use kitchen shears and cut the tomatoes right in the can)
  • 1 cup chicken stock or water
  • 1 pound frozen mixed seafood
  • chopped parsley, to garnish (optional)
Instructions
  1. In a large saucier or sauté pan, heat the olive oil over medium heat. Add the onions and bell pepper and sauté until they begin to soften, about 5 minutes.
  2. Add the potatoes and sauté, stirring occasionally, for 5-7 minutes.
  3. Add the red pepper flakes, bay leaf, wine, tomatoes and stock; stir to combine.
  4. Bring just to a boil, then lower the heat and simmer for 10 minutes.
  5. Add the seafood and stir, and cook an additional 10-15 minutes, until the seafood is cooked through and the potatoes are soft.
  6. Garnish with parsley and serve.
Notes
Adapted from The Foolproof Freezer Cookbook by Ghillie James.
Wordpress Recipe Plugin by EasyRecipe
3.2.1230

Filed Under: Meat & Fish, Soups & Chilis

Reader Interactions

Comments

  1. Lizthechef says

    April 16, 2013 at 12:06 PM

    Wow, this looks brilliant – and I learned about the frozen seafood from Trader Joe’s, an item new to me.

    Reply
  2. Carla from The Soupstache says

    April 17, 2013 at 8:14 AM

    I am so glad I found your blog! This recipe looks fantastic. I can almost smell the tomatoes and shrimp right through my computer screen! Can’t wait to try it. :}

    Reply
  3. Katy @ Katy's Kitchen says

    April 22, 2013 at 7:57 PM

    Love that giant shrimp! Seafood stew is such a great way to get your soup fix in the spring. So healthy and light and refreshing

    Reply
  4. Barbara says

    February 3, 2014 at 12:47 PM

    What a great quick and easy weeknight meal! I love the seafood in the stew.

    Reply
    • Lisa Dearen says

      February 3, 2014 at 4:18 PM

      Thanks – seafood stew is one of my favorites 🙂

      Reply
  5. Brandon @ Kitchen Konfidence says

    February 3, 2014 at 1:08 PM

    This looks so simple and tasty! I too was unaware of the TJ’s mixed frozen seafood. I’ll have to check that out. Thanks Lisa :)!

    Reply
    • Lisa Dearen says

      February 3, 2014 at 4:18 PM

      I love the frozen section at TJ’s – makes weeknights so much easier!

      Reply

Trackbacks

  1. Simply Scrumptious Seafood Stew | The Soupstache says:
    April 22, 2013 at 9:51 AM

    […] stew is based on the Quick Seafood Stew recipe found on Whisk & Cleaver. Once I saw it, I just knew I had to try it! My version has a […]

    Reply
  2. Food Writing at IFBC - Whisk & CleaverWhisk & Cleaver says:
    October 1, 2014 at 11:32 AM

    […] from San Francisco so I feel qualified to judge cioppino, even if at home I butcher it by using frozen seafood medleys from Trader Joe’s and tomatoes that come in cans. And the cioppino at the Pink Door refused to […]

    Reply

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