If you’re craving something that feels like a warm hug on a chilly evening, this Seafood & Potato Stew Recipe is exactly what you need. It’s a vibrant, comforting dish that combines tender halibut, juicy shrimp, and hearty petite potatoes in a rich, flavorful broth. Every spoonful delivers a perfect balance of savory seafood essence, sweet carrots, and a touch of spice that keeps things exciting. Whether you’re cooking for family or friends, this stew is simple to make yet impressive in taste and texture, making it a new favorite for your dinner rotation.
Ingredients You’ll Need
This Seafood & Potato Stew Recipe keeps things straightforward with fresh, staple ingredients that work beautifully together. Each one has a purpose: from the olive oil that brings everything together to the fresh parsley that adds a burst of color and freshness at the end.
- ¼ cup olive oil: Provides a silky base and helps soften the vegetables while adding a subtle, fruity flavor.
- 1 yellow onion, diced: Adds a sweet, aromatic foundation that deepens the stew’s flavor.
- 1 carrot, diced: Brings natural sweetness and a slight crunch to balance the seafood richness.
- 3 garlic cloves, minced: Infuses the stew with warmth and a gentle kick of pungency.
- 1 tablespoon tomato paste: Concentrates the tomato flavor and adds a rich umami depth.
- 2 medium tomatoes, diced: Offer freshness and a pleasant acidity to brighten the broth.
- 1 pound petite potatoes, halved: Give the stew heartiness and a creamy texture once cooked through.
- 2 (15 ounce) cans seafood stock: The soul of the stew, delivering intense ocean flavor without overpowering the other ingredients.
- ½ pound halibut, diced into 1 inch pieces: Tender white fish that holds its shape and soaks up the savory broth beautifully.
- ½ pound uncooked shrimp, peeled and deveined: Adds sweetness and a delightful contrast in texture; you can substitute with another fish if preferred.
- ¼ cup chopped parsley: A fresh herbaceous finish that lifts every bite visually and in flavor.
- ½ teaspoon oregano: Brings a subtle earthiness and Mediterranean flair.
- ¼ teaspoon red pepper flakes: Offers a gentle heat that awakens the palate without overwhelming the dish.
- ¾ teaspoon salt: Enhances all the flavors and balances the stew perfectly.
How to Make Seafood & Potato Stew Recipe
Step 1: Heat the Oil and Soften Vegetables
Start by warming the olive oil in a large pot over medium-high heat. Toss in the diced onion and carrot, seasoned lightly with salt and pepper. Cooking these together for 3 to 5 minutes softens them just enough to release their sweetness and creates that cozy base layer of flavor you want in a stew.
Step 2: Add Garlic and Tomato Base
Next, stir in the minced garlic, tomato paste, and diced tomatoes. Cooking them for about five minutes helps blend the flavors into a slightly thickened, rich sauce. This step is key because it brings out the depth in the tomatoes while mellowing the raw garlic sharpness.
Step 3: Simmer the Potatoes
Now add your halved petite potatoes and pour in the seafood stock. Bringing this mixture up to a boil then lowering the heat to a gentle simmer allows the potatoes to soften and absorb that savory underwater essence. It only takes about 5 minutes, so keep an eye on them—they should be tender but not falling apart.
Step 4: Add the Halibut
Carefully nestle the diced halibut pieces into the pot. Let them simmer for an additional 5 minutes, which cooks the fish perfectly so it stays moist and flaky. This step infuses the broth with delicate ocean flavors and ensures you get plenty of hearty bites of fish in every spoonful.
Step 5: Finish with Shrimp and Seasonings
Finally, toss in the peeled shrimp along with chopped parsley, oregano, red pepper flakes, and a little extra salt. Cook just until the shrimp turns a beautiful pink and is opaque—about 3 to 5 minutes. This quick finish keeps the shrimp tender and lets the herbs and spices come alive, rounding out the stew with complexity and warmth. Serve it up immediately while still hot!
How to Serve Seafood & Potato Stew Recipe
Garnishes
A sprinkle of fresh chopped parsley brightens the dish with a pop of green, while a pinch of red pepper flakes on top can add extra warmth if you like a little heat. A wedge of lemon on the side is also fantastic for squeezing over—its acidity perfectly cuts through the richness of the stew.
Side Dishes
This stew is hearty on its own but pairs beautifully with crusty bread or garlic focaccia to soak up every last drop of the flavorful broth. For a light contrast, a crisp green salad with a simple vinaigrette balances the meal and keeps things fresh.
Creative Ways to Present
For a rustic look, serve the stew in individual stoneware bowls with fresh herb sprigs nestled on top. To wow your guests, place a small swirl of pesto or a dollop of aioli in the center of each bowl for an unexpected layer of flavor that complements the seafood perfectly.
Make Ahead and Storage
Storing Leftovers
Leftover Seafood & Potato Stew Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The flavors actually marry even more after sitting overnight, making it a perfect next-day meal.
Freezing
You can freeze this stew, but note that the texture of the potatoes and seafood may change slightly after thawing. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat to avoid overcooking the seafood. Stir occasionally until warmed through, adding a splash of water or stock if needed to loosen the broth.
FAQs
Can I use other types of seafood in this stew?
Absolutely! While halibut and shrimp work beautifully, you can substitute cod, scallops, or even mussels depending on what you have on hand or prefer. Just adjust cooking times so everything stays tender.
Is this stew spicy?
The red pepper flakes add a gentle heat that’s more warming than fiery, but you can easily leave them out or increase the amount if you want a bolder kick.
Can I make this recipe vegetarian?
To make a vegetarian version, swap the seafood stock for vegetable broth and substitute seafood with hearty vegetables like mushrooms, artichokes, or chickpeas. The stew will still be rich and satisfying.
How long does this stew take to prepare?
The entire Seafood & Potato Stew Recipe takes about 35 minutes from start to finish, making it perfect for a weeknight dinner that feels special but doesn’t keep you in the kitchen for too long.
What is the best way to serve leftover stew?
Leftover stew is delicious warmed up and served with fresh bread or over cooked rice. It also makes a great base for a seafood pasta if you want to reinvent it.
Final Thoughts
This Seafood & Potato Stew Recipe is a winner for anyone who loves comforting, flavorful meals that feel both nourishing and indulgent. It’s simple enough to whip up after a busy day but full of rich, layered tastes that make it feel like a special occasion. Give it a try and you might just find yourself making this cozy stew again and again.
Print
Seafood & Potato Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Seafood
Description
A comforting and flavorful Seafood & Potato Stew featuring tender halibut, juicy shrimp, and petite potatoes simmered in a savory tomato-based seafood stock. This hearty stew is perfect for a cozy meal, combining fresh seafood with aromatic vegetables and herbs.
Ingredients
Vegetables & Aromatics
- 1 yellow onion, diced
- 1 carrot, diced
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- ¼ cup chopped parsley
Seafood & Stock
- ½ pound halibut, diced into 1 inch pieces
- ½ pound uncooked shrimp, peeled and deveined (can substitute with another type of fish)
- 2 (15 ounce) cans seafood stock
Potatoes & Others
- 1 pound petite potatoes, halved
- ¼ cup olive oil
- 1 tablespoon tomato paste
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt, plus additional to taste
- Pinch of salt and pepper (for initial vegetable sauté)
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, diced carrot, and a pinch of salt and pepper. Cook for 3-5 minutes until the vegetables begin to soften, stirring occasionally to prevent sticking or burning.
- Add garlic and tomato base: Stir in the minced garlic, tomato paste, and diced tomatoes into the pot. Cook for an additional 5 minutes, allowing the flavors to meld together and letting the tomato mixture slightly thicken to form a rich base.
- Simmer potatoes: Add the halved petite potatoes and canned seafood stock to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Let it simmer gently for 5 minutes to soften the potatoes without breaking them down.
- Add halibut: Gently add the diced halibut pieces into the simmering stew. Continue to cook for another 5 minutes, allowing the fish to cook through while absorbing the stew’s flavors.
- Finish with shrimp and seasonings: Add the peeled and deveined shrimp, chopped parsley, oregano, red pepper flakes, and additional salt. Cook for 3-5 more minutes until the shrimp turns pink and is cooked through. Serve the stew immediately while hot for best flavor.
Notes
- This stew can be adapted with different types of firm white fish if halibut is unavailable.
- Adjust red pepper flakes according to your preferred spice level.
- Petite potatoes are recommended for even cooking and texture, but small red or Yukon gold potatoes can be substituted.
- Seafood stock adds authentic flavor; vegetable broth can be used as a substitute but may alter the taste.
- Serve with crusty bread to soak up the delicious broth.
