20-Min Seafood Stew with Tomato & White Wine
A brothy Portuguese-style seafood stew loaded with shrimp, mussels, and fish in a tomato-wine broth finished with fresh herbs. Ready in under 20 minutes and perfect for a weeknight dinner that tastes like the coast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 52g
Ingredients
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) canned crushed tomatoes
- ¾ cup dry white wine
- 1 lb large shrimp, peeled
- 1 lb mussels, cleaned
- 1 lb firm white fish (cod or halibut), chunked
- ¼ cup fresh parsley and cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot over medium. Add diced onion and cook until softened, 4–5 minutes.
- 2
Add garlic and cook until fragrant, about 30 seconds, then add crushed tomatoes and white wine.
- 3
Bring to a simmer and cook 3–4 minutes to meld flavors. Season with salt and black pepper.
- 4
Add shrimp, mussels, and fish chunks. Cover and simmer until shrimp are pink, fish flakes easily, and mussels open, 5–6 minutes.
- 5
Discard any unopened mussels. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if desired.
- 6
Ladle into bowls and top with fresh parsley and cilantro. Serve immediately with crusty bread.
Tools you’ll need
- large pot with lid
- wooden spoon
- chef's knife
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