This quick and easy Fish and Shrimp Stew tastes better than your favorite restaurant version and works for almost any diet since it is low carb, gluten free, Whole30 and Paleo friendly.
I made this Fish and Shrimp Stew four times in the past two weeks and we couldn't love it more. It all started while I was visiting my parents over the holidays. It was a typical New England night - cold, snowy, and with teeth-chattering wind that feels like it goes right through you. Seriously, if you haven't experience New England wind in the winter - it's bone numbing. We all wanted something warm and comforting. Soup felt like the perfect meal but I was also really craving seafood since its all I want to eat when I am in New England. This soup was the perfect solution - warm, spicy, and full of seafood flavor.
Now the secret to making this soup truly amazing is to make it one day in advance. The first time I made it we really enjoyed it that night, but the next day when we reached for some leftovers for lunch - we couldn't believe how good it was. The flavors really have time to deepen and come together and it is just so delicious. So good that my Dad was eating it for breakfast daily. Served on its own, over pasta or rice, or with some nice crusty bread, it's one delicious meal.
videocam Slender Kitchen Videos
Fish and Shrimp Stew
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 tbsp olive oil
- 1 U onion, diced
- 2 U garlic cloves, minced
- 1/4 tsp. red pepper flakes (optional, I use double that for a spicier soup)
- 2/3 cup parsley
- 3 tbsp. tomato paste
- 28 oz. canned San Marzano tomatoes
- 8 oz. clam juice
- 14 oz. fish stock
- 2 tbsp butter (or ghee for Whole30)
- 1/2 tsp. oregano
- 1/2 tsp. basil
- Salt and pepper
- 1.5 lbs cod, sliced into 2 inch pieces
- 1 lb. raw shrimp
- Heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes until beginning to become translucent. Add the garlic and red pepper flakes. Cook for 1-2 minutes, stirring often. Add the parsley and cook for 1-2 minutes. Stir in the tomato paste and cook for 1 minute.
- Add the tomatoes, clam juice, and fish stock. Bring to a simmer and add the butter, oregano, and basil. Simmer for 10-15 minutes. At this point, you want to taste the broth and adjust the seasoning as needed. Add salt and pepper. If needed, add extra tomato paste for more tomato flavor. You can add red pepper flakes for more heat or some extra tomatoes if it is too spicy.
- Make sure the broth is simmering and add the cod. Cook for 5 minutes. Then add the shrimp and cook for 4-5 minutes until opaque and cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.