A hearty and comforting seafood potato stew made with tender potatoes, fresh seafood, and aromatic herbs in a rich, flavorful broth.
Author:Sophia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4-6 servings
Category:Soup
Method:Stovetop
Cuisine:Mediterranean
Diet:Halal
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
4 medium potatoes, peeled and diced
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3 cups fish or vegetable broth
1 cup crushed tomatoes
250 g shrimp, peeled and deveined
200 g white fish fillets (such as cod), cut into chunks
150 g mussels or clams, cleaned
1/2 cup milk or light cream
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 3–4 minutes. Add garlic and cook for another minute.
Add carrots and celery, and cook for about 5 minutes until slightly softened.
Stir in potatoes, paprika, black pepper, salt, thyme, and oregano, mixing well.
Pour in broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Add shrimp, fish, and mussels or clams. Cover and cook for 5–7 minutes until seafood is cooked through and shells open.
Stir in milk or cream, lemon juice, and parsley. Adjust seasoning if needed.
Serve warm, garnished with extra parsley if desired.
Notes
Use fresh or properly thawed frozen seafood for best results.
Do not overcook seafood to keep it tender.
Mash some potatoes for a thicker stew.
Add chili flakes for extra heat.
Omit cream or use coconut milk for a dairy-free version.