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
Scale
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.
