Looking for a great seafood stew that doesn't take all day to prepare? From cioppino to bouillabaisse to gumbo, these easy seafood stew recipes deliver other-fish options with good flavor and little fuss.See Popular Seafood Stew Recipes
Gently braised in red wine until tender, this octopus is simmered in a rich, robust sauce that would be wonderful with a chewy, mouth-filling red wine.
In American Colonial days, waters along the Eastern seaboard brimmed with oysters. Because many abstained from eating meat on Christmas Eve, scallops and oysters became a holiday food. As the railroad stretched across the country, oysters were transported to the plains. Today, even Midwesterners serve oyster stew on Christmas Eve or New Year's Eve.
This classic Provencal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.
Serve slices of crusty French bread to soak up every last drop of this savory seafood stew.
A dash of nutmeg brings out the best in the shrimp and emphasizes the slightly sweet, nutty taste of Gruyere cheese.
Pinches of cumin, cinnamon, and saffron give this seafood favorite an African twist.
For a taste of the South, fish fillet and shrimp flavor this satisfying stew that's low in calories and fat.
Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.
Tomatoes, tarragon and white wine make a fragrant broth for the scallops in this vibrantly colored easy one-pot stew. Make it a meal: Serve with a simple green salad and sop up the leftover broth with toasted whole-grain baguette.
This famous Provencal stew was traditionally a catchall for fishermen's catch of the day. Our version uses ocean-friendly calamari, tilapia and scallops.
This fish and shrimp stew is often served over crostini or toast. With less than 200 calories per serving, it makes a great diet lunch or light dinner.
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Add a little French flair to your table with this shrimp, scallop, mussel, and whitefish-loaded soup. Check fresh mussels carefully before adding to the broth and discard any mussels that gap open and do not close when tapped lightly with a finger.
This seafood version of the classic Italian soup uses shrimp, pasta, beans, and tomatoes. Serve this healthy 30-minute recipe when time is short.
Oysters might not be for everyone, but those who love them are passionate. It's easy to understand why -- there's something singularly luxurious about their texture, and when they're raw, they exude the fresh, briny essence of the sea. Oyster stew, traditionally made with a large helping of heavy cream and a mountain of butter, was created to showcase these bivalves, which are poached to creamy perfection in the stew.
As thoroughly authentic as it sounds, cioppino isn't Italian -- at least, not exactly. The hearty seafood stew in a lively tomato-and-wine base didn't originate in Italy, but in San Francisco. It was, however, a new generation of Italian immigrants (from Genoa, to be exact) who came up with the stew, fishermen who put a twist -- both on the recipe and on the name -- on the classic fish soup from their homeland known as ciuppin.