Best 7 Spring Seafood Stew Recipes

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Spring is the season of renewal and rebirth, a time when the earth awakens and the bounty of the sea is at its peak. It's the perfect time to enjoy a light and flavorful seafood stew, a dish that celebrates the freshest catches of the day. From succulent shrimp and tender scallops to briny clams and mussels, the possibilities are endless. With the addition of vibrant spring vegetables like asparagus, peas, and leeks, this stew becomes a symphony of flavors that will tantalize your taste buds and warm your soul. Whether you prefer a classic broth-based stew or a creamy chowder, there's a spring seafood stew recipe out there that's perfect for you. So gather your ingredients and prepare to indulge in a culinary journey that captures the essence of the season.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD STEW



Seafood Stew image

Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. "I've yet to find anyone who hasn't fallen in love with this dish," says Janis.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
3 tablespoons chopped sweet red pepper
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 cup canned diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons dry red wine or chicken broth
4-1/2 teaspoons minced fresh oregano
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
3/4 cup drained canned whole baby clams
6 ounces uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops

Steps:

  • In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

Nutrition Facts : Calories 304 calories, Fat 7g fat (1g saturated fat), Cholesterol 205mg cholesterol, Sodium 1231mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SPRING SEAFOOD STEW



Spring Seafood Stew image

This is a quick, delicious, low-fat stew that isn't just for Springtime, in my opinion. I got this recipe from my Mom, I think she found it in Cooking Light magazine.

Provided by Hey Jude

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
cooking spray
1 cup thinly sliced leek (about 1 large leek)
3 cloves garlic, minced
1 cup dry white wine
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
3/4 lb medium shrimp, peeled and deveined
3/4 lb large scallop, cut in half horizontally
2 tablespoons chilled butter, cut into small pieces
1 1/2 cups chopped plum tomatoes
1 tablespoon minced fresh tarragon
1 teaspoon grated fresh lemon rind
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper

Steps:

  • Heat oil in a large Dutch oven coated with cooking spray over medium heat.
  • Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
  • Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
  • Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
  • Remove shrimp and scallops from pan with a slotted spoon, keep warm.
  • Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
  • Stir in chopped tomato and remaining ingredients.
  • Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.

Nutrition Facts : Calories 308.7, Fat 9.3, SaturatedFat 4.2, Cholesterol 172.9, Sodium 606.7, Carbohydrate 11.8, Fiber 1.5, Sugar 3.3, Protein 33.1

SPRING PEA FISH CHOWDER



Spring Pea Fish Chowder image

Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its meatier texture and sweeter flavor.

Provided by Anna Stockwell

Categories     Chowder     Leek     Potato     Clam     Fish     Halibut     Cod     Milk/Cream     Pea     Lemon Juice     Lemon     Basil     Spring     Quick & Easy     One-Pot Meal     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

3 leeks, white and pale green parts only, tough outer layer removed
2 Tbsp. extra-virgin olive oil
1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, plus more
1 cup pure clam juice
2 bay leaves
1 lb. skinless halibut or cod fillet, cut into 2x1" pieces
1 cup heavy cream
1 (10-oz.) bag frozen sweet peas, thawed
1 Tbsp. fresh lemon juice
Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)

Steps:

  • Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
  • Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
  • Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

SEAFOOD STEW



Seafood Stew image

This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
1 large tomato, cut into large dice
Coarse salt and ground pepper
4 cups low-sodium chicken broth
12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
Crusty bread, for serving

Steps:

  • In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.
  • Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
  • Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.

Nutrition Facts : Calories 272 g, Fat 8 g, Fiber 2 g, Protein 40 g

SEAFOOD STEW



Seafood Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

Olive oil
2 cups diced onions (medium dice)
1 cup diced fennel (medium dice)
1/2 cup diced carrots (medium dice)
1/2 cup diced leeks (medium dice)
Kosher salt
1 cup water
4 ounces white wine
One 28-ounce can crushed tomatoes
1/2 cup halved kalamata olives
1 orange, 2 to 3 pieces of rind peeled with a vegetable peeler
Freshly ground black pepper
8 ounces clams, cleaned
8 ounces mussels, cleaned
8 ounces shrimp, peeled and deveined
4 ounces calamari, cut into 1/2-inch rings
Parsley leaves, roughly torn (about 1/2 cup)
Mint leaves, roughly torn (about 1/4 cup)
Crusty grilled bread, for serving
Red pepper flakes, optional

Steps:

  • Place a Dutch oven over medium-high heat. Add 3 tablespoons olive oil. Add the onions, fennel, carrots and leeks with a large pinch of salt and cook, stirring occasionally, until the vegetables are soft and slightly caramelized, 5 to 8 minutes. Add the water, wine and tomatoes and stir in the olives and orange peel. Season with salt and pepper, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  • Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 2 minutes. Season the shrimp and squid with salt and pepper then add them to the pot. Put the lid back on and cook for another 2 minutes. After 2 minutes, stir and continue to cook in 2-minute increments until all the seafood is cooked through and the clams and mussels have opened up, about 4 more minutes. Remove the orange peels and discard.
  • To serve, ladle into bowls, being sure to get an even mix of seafood. Sprinkle some parsley and mint on top and drizzle with olive oil. Serve immediately with crusty grilled bread! (If you like a little heat add a sprinkle of red pepper flakes.)

EASY SEAFOOD STEW



Easy Seafood Stew image

This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months.

Provided by Spartiechic

Categories     Stew

Time 30m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 large yellow pepper, coarsely chopped
1 medium onion, chopped
2 garlic cloves, crushed with press
1 (14 1/2 ounce) can stewed tomatoes
1 cup spicy vegetable juice cocktail
1 lb skinless cod fish fillet, cut into 1-in . chunks
8 ounces shelled and deveined med. shrimp
1/2 cup water
1/4 teaspoon salt

Steps:

  • Heat oil in a 4 quart saucepan over medium heat.
  • Add pepper and onion. Cook until softened and lightly brown (about 5 mins), stirring frequently.
  • Stir in garlic and cook for another minute, stirring constantly.
  • Stir in tomatoes, juice, water, and salt. Cover and heat to boiling over high heat.
  • Reduce heat to low and simmer, covered, 10 minutes.
  • Stir in cod and shrimp. Cover & simmer until they turn opaque throughout (about 3 mins), stirring occasionally.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
  • Use Fresh Seafood: Whenever possible, use fresh seafood for the best flavor and texture. If you can't find fresh seafood, frozen seafood is a good option.
  • Don't Overcook the Seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood is tough and chewy.
  • Add Vegetables Last: Add the vegetables to the stew last so that they don't overcook and become mushy.
  • Season to Taste: Taste the stew before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Spring seafood stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with fresh seafood, vegetables, and herbs, and it's sure to please everyone at the table. So next time you're looking for a quick and easy seafood recipe, give this spring seafood stew a try. You won't be disappointed!

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