alive logo

Winter Warming Smoky Seafood Stew

Serves 6.


    Winter Warming Smoky Seafood Stew

    Simply rustle up the ingredients and place on your counter—this comforting stew will disappear in no time. Taking under 30 minutes to prepare, it’s perfect for a simple evening meal, but it’s also beautiful enough to be served as an elegant dinner party dish.



    Add a new dimension and more depth to this dish by ladling over brown rice or fluffy mashed potatoes.


    Winter Warming Smoky Seafood Stew


    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 medium sweet onion, diced
    • 2 celery stalks, diced
    • 2 large garlic cloves, minced
    • 2 birdís eye (Thai) chilies
    • 28 oz (796 mL) can fire-roasted diced tomatoes
    • 3 cups (750 mL) fish stock or water
    • 3 Tbsp (45 mL) tomato paste
    • Juice from 1 lemon
    • 1 tsp (5 mL) smoked paprika
    • 1 tsp (5 mL) ground cumin
    • 1/2 tsp (2 mL) sea salt
    • 1/2 tsp (2 mL) fresh thyme leaves
    • 1/4 tsp (1 mL) freshly ground black pepper
    • 1/2 tsp (2 mL) maple syrup, optional
    • 1 lb (450 g) boneless, skinless ling cod, cut into 1 in (2.5 cm) cubes
    • 1/2 lb (225 g) tail-on prawns, peeled and deveined
    • 8 clams or mussels, scrubbed
    • 1/4 cup (60 mL) finely minced fresh parsley


    Per serving:

    • calories223
    • protein28g
    • fat6g
      • saturated fat1g
      • trans fat0g
    • carbohydrates14g
      • sugars7g
      • fibre3g
    • sodium668mg



    In heavy stockpot, heat oil. Add onion and celery and sauteu0301 over medium heat until onion is soft. Add garlic and chilies and continue to sauteu0301 for 1 more minute. Stir in tomatoes, stock, tomato paste, lemon juice, seasonings, and bring to a gentle boil. Cover and simmer for 10 minutes for flavours to blend. Add maple syrup, if using. Add cod, prawns, and clams or mussels, and return to a simmer. Cover and simmer for 5 minutes or until seafood is almost opaque. Remove from heat. Remove chilies and discard. Remove any clams or mussels whose shells did not open. Add more seasonings, to taste, if you wish.


    Ladle stew into serving bowls and sprinkle with parsley. Serve with crisp baguette toasts.


    Like this recipe?

    This recipe is part of the Heartfelt Foods collection.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.