Shannon's Deepwater Fish Stew

Dive into the comforting depths of flavor with Shannon’s Deepwater Fish Stew, a vibrant and hearty seafood medley that’s perfect for cozy dinners and special gatherings alike. This recipe combines tender white fish, succulent shrimp, and briny mussels simmered in a fragrant broth of fish stock, tomatoes, and dry white wine, infused with aromatic herbs like thyme and smoked paprika. A pinch of saffron adds an optional touch of luxurious depth to this stew, while fresh parsley and a squeeze of lemon keep the flavors bright and refreshing. Easy to prepare in under an hour, this one-pot dish is a showstopper that pairs beautifully with crusty bread to soak up every last drop. Whether you're a seasoned seafood lover or looking to impress guests with a bistro-worthy dish, this fish stew is a must-try!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 celery stalks, diced
• 1 large carrot, peeled and diced
• 1 red bell pepper, diced
• 14 ounces canned diced tomatoes (with juices)
• 4 cups fish stock or seafood stock
• 1 cup dry white wine
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 pinch saffron threads (optional, for added depth)
• 1.5 pounds white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces
• 1 pound peeled and deveined shrimp
• 1 pound mussels, cleaned and de-bearded
• 0.25 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 loaf crusty bread, for serving (optional)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic, diced celery, carrot, and red bell pepper. Cook for an additional 5 minutes, allowing the vegetables to sweat and soften.

Step 4

Pour in the canned diced tomatoes (with their juices), fish stock, and white wine. Stir to combine.

Step 5

Add the bay leaves, smoked paprika, dried thyme, saffron threads (if using), salt, and black pepper. Bring the mixture to a gentle simmer.

Step 6

Cover the pot and let the stew simmer for 20 minutes, allowing the flavors to meld together.

Step 7

Add the white fish pieces and shrimp to the pot. Simmer gently for 5–7 minutes, or until the fish is opaque and cooked through.

Step 8

Add the cleaned mussels to the pot, cover, and cook for an additional 5 minutes, or until the mussels have opened. Discard any mussels that remain closed.

Step 9

Remove the pot from heat and stir in the chopped parsley.

Step 10

Ladle the fish stew into bowls and squeeze a lemon wedge over each serving for a burst of brightness.

Step 11

Serve hot with crusty bread on the side for dipping, if desired.

Nutrition Facts

Serving size	(4317.4g)

Amount per serving	% Daily Value*
Calories	3939.3

Total Fat 93.1g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1522.2mg	0%
Sodium 9886.3mg	0%
Total Carbohydrate 311.0g	0%
Dietary Fiber 28.1g	0%
Total Sugars 43.9g
Protein 428.2g	0%

Vitamin D 1766.3IU	0%
Calcium 1268.5mg	0%
Iron 42.4mg	0%
Potassium 8508.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 45.1%

Carbs: 32.8%