This Fish and Shrimp Stew is the dish I reach for whenever I want something warm, comforting, and packed with fresh seafood flavor. The first time I made it was during a freezing New England winter visit with my parents, and we all instantly fell in love. The broth is rich and flavorful, the seafood stays tender, and every spoonful feels like a hug on a cold night.

What surprised us most was how even better it tasted the next day. The flavors deepen overnight, turning simple ingredients into something truly special. At one point, my dad was heating up a bowl for breakfast because he loved it so much.

Serve it on its own, ladle it over pasta or rice, or enjoy it with a hunk of crusty bread. No matter how you serve it, this stew always feels hearty, cozy, and nourishing.

Before You Get Started

Here are a few helpful notes to make sure your stew comes out flavorful and perfectly cooked every time.

• Choose sturdy white fish: Cod works beautifully, but haddock or pollock are great too. Avoid delicate fish since they fall apart easily.
• Use quality broth: Fish stock and clam juice add incredible depth. Good broth makes a big difference in a seafood-based stew.
• Prep shrimp properly: Devein if needed and keep them chilled until you're ready to add them so they stay firm and sweet.
• Let the flavors build: This stew is even better the next day, so feel free to make it ahead if you can.
• Defrost seafood fully: Starting with frozen fish or shrimp can lead to uneven cooking, so thaw completely before using.

How to Prep Shrimp for This Stew

Here's a simple guide to help you prep shrimp so they stay sweet, tender, and perfectly cooked in your stew.

• Remove the shells: If your shrimp still have shells on, peel them off starting at the head end and working down to the tail. (Save the shells to make homemade seafood stock if you want extra flavor.)
• Devein the shrimp: Use a small paring knife to make a shallow cut along the back, then lift out the dark vein. It's harmless to eat, but removing it gives the stew a cleaner look and taste.
• Rinse and chill: Give the shrimp a quick rinse and place them in a bowl of ice water while you prep the rest of the ingredients. This keeps them firm and prevents early cooking.
• Pat them dry before adding: When it's time to cook, pat the shrimp dry so they sauté and poach evenly in the hot broth.

How to Make Fish and Shrimp Stew

Here's a simple rundown of how everything comes together.

1. Build the Aromatic Base

Sauté the onion in olive oil until softened, then add garlic, red pepper flakes, parsley, and tomato paste.

Pro tip: Cook the tomato paste for a full minute to deepen its flavor and remove its raw taste.

2. Add Liquids and Simmer

Pour in the tomatoes, clam juice, and fish stock, then add butter, oregano, and basil. Let it simmer so the broth becomes rich and flavorful.

Pro tip: Taste the broth at this stage. Adjust salt, pepper, tomato paste, and heat before adding seafood.

3. Add the Fish

Once the broth is simmering, gently place the cod in it and let it cook until just flaky.

4. Add the Shrimp

Add the shrimp last and cook until just opaque and tender.

Pro tip: Shrimp cook very fast. Remove the stew from the heat as soon as it turns pink and firm.

Recipe Tips & Tricks

Here are some delicious ways to personalize your stew.

• Seafood swaps: Although this version uses fish and shrimp, the options are endless when it comes to seafood. Add almost any type of fish, try other seafood like clams or mussels, and throw in some scallops or crab. This tomato-based seafood soup is versatile.
• Fresh herbs and spices: Play with the spices and herbs to switch up the flavors. Try it with cilantro, add extra basil, leave out the chili flakes, and add extra garlic. Make the broth to your exact tastes and preferences.
• Choose your veggies: This soup is bare bones when it comes to veggies, but you can definitely add them. Try potatoes or sweet potatoes to make it more filling. Add fresh greens like spinach or kale. Add fresh corn for sweetness or some chopped zucchini. This soup can stand up to vegetables. Just make sure to add the vegetables before the fish so the fish doesn't overcook.
• Adjust the heat: Add extra red pepper flakes or a pinch of cayenne for a spicier broth.
• Use ghee for Whole30: Swap the butter for ghee to keep the recipe fully Whole30 compliant.
• Brighten the flavor: Finish with a squeeze of lemon or extra fresh herbs for a fresher, lighter taste.
• Tomato swap: Crushed tomatoes, diced tomatoes, or canned whole tomatoes all work. San Marzano tomatoes give the richest flavor.

Serving Ideas

Here are a few delicious ways to enjoy this cozy stew.

• Crusty Bread: Two-Ingredient Dough Breadsticks and Easy Dinner Rolls are perfect for soaking up every drop of the tomato garlic broth!
• Pasta or Zoodles: Makes the stew feel extra hearty and turns it into a full dinner.
• Rice or Cauliflower Rice: A great option when you want something comforting, satisfying, and gluten-free.
• Creamy Polenta: The soft, creamy texture pairs beautifully with tender seafood and rich broth.

Storage & Reheating

Here's how to store leftovers safely and keep them tasting great.

• Refrigerate: Store in an airtight container for up to 3 days. The flavor improves overnight.
• Freeze: Freezing is not recommended because fish and shrimp can become tough when thawed.
• Reheat: Warm gently on the stove over low heat to avoid overcooking the seafood.