Mixed Seafood Stew

This Mixed Seafood Stew is like a soup, made with a tomato cream-based coconut milk broth, lobster, scallops, and shrimp!

Just in time for the holidays or a weekend gathering, serve a pot of Mixed Seafood Stew! This is comfort soup at its finest, served with hot crunchy bread that soaks up the broth. This mixed seafood recipes is mazingly good! If you want a non-tomato base soup, then try our Best Seafood Chowder (super popular).

Why we love this seafood stew

Have you ever made a mixed seafood soup or chowder? It’s so good with a tomato and coconut milk base.

Mixed Seafood Stew

We eat seafood weekly, like this Pistachio Lime Baked Salmon, or these Lobster Avocado Corn Tacos, but enjoying a bowl of Best Clam Chowder (most popular recipe on my blog) is probably my favorite. This recipe is so easy to make, and a real crowd-pleaser!

Ingredients for Mixed Seafood Soup:

• Olive oil
• Chopped shallots
• Diced tomatoes: you can also use crushed tomatoes
• Stock: chicken, veggie, or seafood stock
• Smoked paprika + salt and pepper to taste
• Garlic powder
• Fish sauce + Worcestershire sauce
• White wine
• Coconut milk
• Seafood: lobster meat, shrimp, scallops (optional to leave out the lobster if you can’t find in the store or is too expensive)
• Parmesan cheese
• Parsley + basil

It’s casual!

How do you make seafood stew?

1. In medium sauce pan, heat olive oil, then add chopped shallots—cooking until shallots are lightly browned. Next, pour in diced tomatoes, stock, and white wine—bring liquid to a simmer.
2. Add in the coconut milk, chopped basil, fish sauce, Worcestershire sauce, and remaining spices—salt and pepper to taste. Bring liquid to a simmer, then add in seafood and cook, making sure to not overcook seafood. The shrimp should be a pinkish color, the lobster and scallops should be firm, but not rubbery.
3. Garnish with fresh parsley, basil, and Parmesan cheese and serve hot.

Oregon is saying goodbye to summer this week, but we’re not saying goodbye to our beautiful, cozy back deck! This is where the sun shines brightly in the afternoon and early evening, and you can find our family back here reading, resting, eating … enjoying appetizers.

Still going barefoot, as long as the sun is out.

Sunday stews and one pot meals (Paprika Chicken Thighs or Guinness Beef Chuck Roast Recipe).

Tailgating with these pinwheels, or this yummy Shrimp Bacon Sliders recipe.

A pot of Pumpkin Turkey Chili Recipe and Pumpkin Cream Cheese Dip to snack on.

And eventually, wood from this stack brought inside for fires to build as the sun retreats.

Sunset Magazine Inspired DIY Outdoor Sectional

For now, this space (thank you to my husband for building me this beautiful Sunset Magazine Inspired Outdoor Sectional), beautiful mums, a cozy outdoor living space—with a feeling of warmth and intimacy (hygge) and love where we can gather.

Good food, good friends, pillows to sink into, a favorite glass of wine or hot buttered rum!

Tips and substitutions:

• Add artichoke hearts.
• Add more seafood: crab meat, shrimp and scallops.
• There are no potatoes or corn or onions, so we can’t call it a chowder.
• Buy shrimp and scallops at Costco.
• Use diced or crushed tomatoes.
• Substitute almond/coconut milk in place of heavy cream.
• Optional to leave out the lobster (if you can’t find any at the market or it’s too expensive).

A treat indeed, garnish with fresh parsley and Parmesan cheese and serve it hot!

ENJOY!

More hearty soups and stews to try:

Sausage Bacon Tomato Soup

Butternut Squash Coconut Lobster Soup

Seafood Pasta (Pasta di Frutti di Mare)

Manhattan Style Clam Chowder

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Get the Recipe:

Mixed Seafood Stew

This Mixed Seafood Stew is like a soup, made with a tomato cream-based coconut milk broth, lobster, scallops, and shrimp!

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Yield: 6

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Ingredients

 

1x2x3x

• ⅓ c olive oil
• ⅓ c chopped shallots
• 2 14 oz cans diced tomatoes, (you can also use crushed)
• 1 c stock, seafood, chicken, or veggie
• 1 ½ tsp smoked paprika
• Salt and pepper to taste
• 3 tsp garlic powder
• 2 tsp fish sauce
• 1 tsp Worcestershire sauce
• ½ cup white wine
• 1 can coconut milk
• 1 pound lobster meat
• 25 large raw shrimp, tails off
• 15 large scallops
• Parmesan cheese
• 1 cup fresh parsley, chopped
• ¾ cup fresh basil, chopped

Instructions

 

• In medium sauce pan, heat olive oil, then add chopped shallots—cooking for 3-4 minutes on medium high heat, or until shallots are lightly browned. Next, pour in diced tomatoes, stock, and white wine—bring liquid to a simmer, and cook for about 10 minutes.
• Add in the coconut milk, chopped basil, fish sauce, Worcestershire sauce, and remaining spices—salt and pepper to taste. Bring liquid to a simmer, then add in seafood and cook for 4-5 minutes, making sure to not overcook seafood; the shrimp should be a pinkish color, the lobster and scallops should be firm, but not rubbery.
• Garnish with fresh parsley, basil, and Parmesan cheese and serve hot.

Cuisine: American

Course: Soup

Author: Sandy / Reluctant Entertainer

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