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Savory Seafood Stew

Savory Seafood Stew Recipe

  • 2 quarts water
  • One 35-ounce can Italian plum tomatoes (preferably San Marzano) and their liquid
  • 1½ cups dry white wine
  • 2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups) (see Note)
  • 2 medium carrots, trimmed and sliced thick
  • 1 large onion, cut into thick slices
  • 10 sprigs fresh thyme
  • Zest of ½ lemon, removed in wide strips with a vegetable peeler
  • ½ teaspoon loosely packed saffron threads
  • ¼ cup extra-virgin olive oil
  • Salt
  • ¼ cup extra virgin olive oil
  • 8 cloves garlic, peeled
  • 2 small leeks, white parts only, trimmed, cleaned, and sliced 1/2 inch thick (about 2 cups) (see Note)
  • 1 large onion, sliced thin
  • 4 medium calamari(about 1¼ pounds), cleaned  tentacles left whole, bodies cut crosswise into ½-inch rings
  • 18 medium sea scallops (about 1/2 pound)
  • 8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces
  • 2 cups Braised Cannellini, optional
  • 24 mussels, preferably cultivated, cleaned
  • 12 large shrimp, peeled and deveined (about ½ pound)
  • ¼ cup chopped fresh Italian parsley
  • Salt
  • Freshly ground black pepper
  • Pan-Fried Garlic Bread or crusty Italian bread
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 477kcal (24%)
Total Fat 22g (34%)
Saturated Fat 3g (17%)
Cholesterol 284mg (95%)
Total Carbohydrate 22g
Dietary Fiber 3g
Sugars 7g
Protein 37g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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