This dish was prepared in honor of Nelson’s Birthday. Since Chris and I are a bit cash-poor these days (just bought the house), I thought it would be more economical to wine and dine him at home. This stew was inspired from a Cioppino I had at a restaurant. The Cioppino was a bit hearty for my taste but I thought it would be more appropriate to call it a stew. Served with crusty bread, it really hits the spot on a cold winter night.
- 4 strips of bacon, diced
- olive oil for cooking
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 2 small carrots, peeled and diced
- 2 ribs of celery, chopped
- 1 large yukon gold potato, peeled and diced (mine was the size of a starchy potato)
- 1 dried bay leaf
- 3-4 sprigs of fresh thyme, chopped
- 1/4 teaspoon of red pepper flakes, crushed (using the tip of
- salt and pepper to season
- 2/3 cup of red wine (I used Merlot)
- 1 (28-ounce) can of crushed tomatoes (I used San Marzano tomatoes)
- 1 (32-ounce) container of fish stock
- 1 pound of fresh mussels, scrubbed and debearded
- 1/2 pound of fresh shrimp, peeled and deveined
- 1 pound of fresh fluke (or any firm white fish that looks fresh that day), cut in small pieces
- 6 large fresh sea scallops, cut in half
- fresh Italian parsley, finely chopped
In a Dutch oven over medium heat, add bacon and olive oil. Cook bacon until crispy. Using a slotted spoon, transfer bacon to a plate lined with paper towel to drain. Reserve for garnish.
In the rendered bacon fat add onions and garlic. Cook for about 5 minutes then add carrots, celery, potato, bay leaf, thyme and red pepper flakes. Season with salt and pepper. Cook for another 5 minutes then deglaze pot with red wine. Let it bubble and reduce. About 1 minute. Pour in crushed tomatoes and fish stock. Stir to combine. Cover and let the broth simmer over medium low heat for about 15-20 minutes or until vegetables softened.
Add mussels to the pot. Cover and cook until mussels start to open (about 3-4 minutes). Then add in shrimp, fluke and sea scallops. Cover and poach until opaque (about 4-5 minutes). Discard bay leaf and check for seasoning. Ladle stew and garnish with fresh parsley and reserved bacon. Serve with
46 thoughts on “Seafood Stew”
It looks very yummy!
Thank you very much! 🙂
I love cioppino and it’s a perfect cold weather dish. This sounds fabulous.
Thanks Tina! I love stews –always perfect when it’s cold out.
I love cioppino! My family makes it every Vhristmas Eve. Yours looks delicious! I like the addition of the bacon 🙂
Thanks Lindsay. The bacon was a great addition to this stew. 🙂
This looks so unbelievably good to me right now. It’s cold!
Thanks! It really did hit the spot if you’re craving a good stew.
The bacon you used in this was not too salty, but had that nice smoky flavor that complimented the stew very well. I think that should be stressed as a more salty bacon would have probably drawn the focus away from all that seafood goodness! I loved this dish, and I think it probably tasted better the next day.
That’s applewood bacon for ya! 😀 That’s the beauty of stew –it’ll still be good the next day. Thanks for the comment, my love.
That really looks delicious!
Thank you! 🙂
wow, love the stew and recipe ^^ I can imagine how flavorful it is, just by seeing all the amazing ingredients !
looks so lovely Anne..really a fancy beautiful dish…I bet the bread dipped in the broth is amazing…lovely post…sarah
Thanks Sarah! The bread was fabulous with this stew. 🙂
Would never think to add bacon but seems like a great combination! Will have to give this a go one day, thanks for the inspiration 🙂
Thank you! 🙂 The bacon was a tasty addition to this stew.
Thank you Massi! 🙂
Can’t say no to anything with bacon in it. Thanks for sharing this recipe!
Everything is always better with bacon! 😉
Lovely photography of a pretty decent looking dish. I admire your styling.
Thank you so much Conor. You’ve made my day!
This sounds incredible! I’ve never heard of Cioppino before. Not so keen on mussels but love everything else.
Thank you! 🙂 Clam is always a good substitution if mussels isn’t your thing.
Mmm, this looks so hearty and delicious!
Wow, I love everything about this stew; especially red wine! You are incredible! You cannot find anything as good as this out 🙂
Thank you for your lovely comment Judy! 🙂
Looks like a great winter meal….
Thanks! It really was. 🙂
Wow Anne this looks amazing! I love anything with seafood in it, so this is definitely something that I would enjoy! 🙂
Thanks Nicole! 🙂
That looks like a delicious take on cioppino!
Thanks Allison! 🙂
I’m going to be trying this recipe out for a dinner party. Thanks for posting…it looks incredibly tasty!
Thank you! Let me know how it turns out.
One of my favorite dishes – and yet I have never made it. I always order this when we go out to dinner, can’t get enough of dunking the bread in the spicy tomato broth. You have inspired me to actually try to make it myself. Thanks!
Oh yay! Let me know how it turns out and thanks! 🙂
That looks yummy!
Thank you so much! 🙂
So delightful, Anne, seems just perfect for a cold, wintery day. Thanks so much for sharing. Hug!
Awwww.. thank you Christina! So nice of you to pop over. It’s always nice to hear your lovely comments. BIG HUGS back! 🙂
I don’t even eat meat and this look fantastic!
Thank you for your lovely comment Veronica. 🙂