Mixed Seafood Stew With Cod and Shrimp
A light but hearty stew that brings salmon, cod, and shrimp together in a tomato-fennel broth. The fish cooks gently at the end so every piece stays tender.
Seafood stews fall apart when the fish boils. Keep the broth at a gentle simmer once the fish goes in, and pull the pot off the heat as soon as the shrimp turn pink.
Build the Broth First
Fennel, garlic, and tomatoes create the base. Let them simmer 15 minutes before adding any seafood so the flavors meld.
Add Fish by Cooking Time
Cod and salmon cubes take about 5 minutes; shrimp need only 2. Add them in that order so nothing overcooks.
Ingredients
- 8 oz salmon fillet, cut into 1 inch cubes
- 8 oz cod fillet, cut into 1 inch cubes
- 8 oz shrimp, peeled and deveined
- 1 can diced tomatoes, 14.5 oz
- 1 fennel bulb, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups fish or vegetable broth
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp chopped fresh dill
Steps
Sweat the aromatics
Heat oil in a pot over medium. Add onion and fennel and cook 5 minutes until softened. Stir in garlic and paprika.
Simmer the broth
Add tomatoes and broth. Bring to a boil, then reduce and simmer 15 minutes.
Add the fish
Gently add salmon and cod. Simmer 4 minutes, then add shrimp and simmer 2 minutes more until opaque.
Finish and serve
Stir in fresh dill and ladle into bowls. Serve with crusty bread if desired.
Make It a Weeknight Meal
- Use frozen seafood straight from the freezer; just add 2 minutes to the fish cooking time.
- A pinch of saffron takes the broth from good to special.
- Leftovers keep one day in the fridge; seafood does not freeze well in soups.
Nutrition per serving
| Calories | 310 kcal |
| Protein | 34 g |
| Carbohydrates | 12 g |
| Fat | 14 g |
| Sodium | 620 mg |
