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Easy Fish and Seafood Stew Pinterest

Easy fish and seafood stew recipe cioppino style, seafood and fish are cooked to the minute, the sauce is gently simmered with the seafood juices, white wine and tomato sauce, here I used hake fillet, shrimp, mussel meat, calamari, flavorful and delicious!

Pretty easy to make, I made it with hake fillet which is one of my favorite fish, it can be replaced by cod or halibut, any white fish that you like and can find easily in your area.

For the seafood, I used the frozen seafood I practically always have in my freezer: mussel meat, shrimp 16/20 and calamari rings. If you are going to use frozen seafood, thaw well before using, it takes about 30 to 45 minutes to thaw completely this kind of seafood, you can dip it in cold water to accelerate the process. You can use the seafood you like to make this “stew”, clams, lobster, different size of shrimp, crab, etc.

Little bit of ranting: Can't fathom why leave the tail end shell on shrimp when they are cooked in a sauce, it's only handy when you eat them with mayo!

If you like this recipe and are looking for recipes for entertaining, check my category "among friends" or click on my tag "special occasion dinners" for more recipes.

  • 6 servings
  • Easy
  • 1 h 30

Recipe :


Fish and seafood:

1 pound (450 g.) hake fillet, skinless, cut into 1 1/2-inch pieces

1 pound (450 g.) shrimp (16/20), thawed, shelled and deveined

3/4 pound (350 g.) calamari rings, thawed

1 pound (450 g.) shelled mussels, thawed

Some olive oil for cooking


1 garlic clove, minced

10 basil leaves, chopped

1 cup (240 ml) white wine

1 can (28-oz.) (800 g.) crushed tomatoes

1 to 2 tbsp. tomato paste

Salt and pepper to taste

A pinch of Cayenne

2 tbsp. olive oil

Cook the fish and seafood:

In a large pan, heat some olive oil on medium/high heat, add the fish, sauteed on all sides until cooked, set aside in a shallow plate

Add some olive oil if necessary, cook the shrimp and calamari just until the shrimp have turned red and the calamari opaque, set aside with the fish, and pour any liquids into a bowl

Cook the mussels just until they have released their water, set aside with the fish, add the liquids to the bowl

Make the sauce:

Into the same pan, heat some olive oil on medium heat, add the garlic, sauteed until fragrant, add the white wine, cook until reduced to half, add the seafood juices - also the juices that are into the dish of reserved fish and seafood -, crushed tomatoes, tomato paste, chopped basil leaves, taste before salting then add salt, pepper and Cayenne to taste, cook for about 20 minutes on medium heat, taste and adjust seasoning

Add the fish and seafood to the sauce, stir and cook just to re-heat

Serve with rice


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