This Seafood Tomato Stew is a warm, comforting dish with tender seafood like shrimp and fish cooked in a flavorful tomato base. It’s perfect with some crusty bread or rice to soak up the tasty sauce.
It’s so easy to make—I feel like a hero in my kitchen just tossing everything in one pot! The smell alone makes me want to start eating right away.
I like to add a splash of lemon before serving; it brightens the dish and gives it a fresh touch. This stew is a great dinner when you want something simple and delicious.
Ingredients & Substitutions
Cherry or diced tomatoes: These form the stew’s base flavor. I suggest using canned or fresh, depending on the season. For a quick fix, canned diced tomatoes work well. If using fresh, peel and seed for a smoother stew.
Seafood (shrimp, fish, calamari): They bring richness and texture. Use fresh if possible; frozen works too. For a milder taste, cod or tilapia are good options. Just adjust cooking time to prevent overcooking.
Garlic and onion: These aromatics add depth. I love using fresh garlic and onions for the best flavor. If pressed for time, pre-minced garlic and onion powder can be substitutes, but adjust quantities for flavor.
Olive oil: It’s key for sautéing veggies and seafood. Use any neutral oil if you prefer, but olive oil adds a nice flavor. Skip if you need an oil-free version, but note the difference in richness.
Herbs (parsley, thyme): Fresh herbs brighten up the dish. Dry herbs are okay if fresh aren’t available—use half the amount. I always add a squeeze of lemon for extra freshness at the end.
How do I prevent seafood from overcooking in the stew?
Seafood cooks quickly and can become rubbery if overdone. Keep these steps in mind:
- Add seafood towards the end of cooking—about 5 minutes before serving.
- Check for doneness; shrimp should turn pink and fish should flake easily.
- Remove the stew from heat once seafood is just cooked through to keep it tender.
How to Make Seafood Tomato Stew?
Ingredients You’ll Need:
Seafood
- 1 pound mixed seafood (shrimp, fish, mussels)
Vegetables
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 large tomatoes, chopped
Liquid & Spices
- 1 can (14 oz) diced tomatoes
- 1 cup fish or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
How Much Time Will You Need?
10 minutes prep + 20 minutes cooking = 30 minutes total
Step-by-Step Instructions:
1. Prepare ingredients
Chop vegetables and gather seafood. Rinse seafood if needed. Set everything aside.
2. Sauté vegetables
Heat olive oil in a pot. Add onion and garlic. Cook for 3-4 minutes until soft. Add bell pepper and cook for another 2 minutes.
3. Add tomatoes and spices
Stir in chopped tomatoes, canned diced tomatoes, paprika, salt, and pepper. Cook for 5 minutes to soften and blend flavors.
4. Pour in broth and simmer
Add broth to the pot. Bring to a gentle boil. Reduce heat and simmer for 10 minutes to develop the sauce.
5. Add seafood and cook
Stir in seafood. Cover and cook for 5-7 minutes until seafood is cooked through. Adjust seasoning as needed.
6. Serve hot
Garnish with herbs if desired. Serve the stew hot with bread or rice. Enjoy your seafood tomato stew!
