Quick Seafood Stew

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A seafood stew is one of the easiest and most elegant things you can cook in thirty minutes. I always hear from people that they’re afraid to cook fish at home. I’m here to try to convince you not to be afraid! A simple seafood stew like this one is incredibly easy to cook at home, is infinitely adaptable, and is as summery as can be despite being a “stew”. 

Living on the east end of Long Island, so close to the water that I can walk to the edge of the bay in fifteen minutes, I’m often in the mood for seafood. I don’t fish but I wish I did, because fish can be a bit pricey. Still, we eat it often. What I like about this dish is that it is as good for a quick weeknight dinner for two as it is for a dinner party for six.

Wanna know what else I like about this stew? You can make the tomato base ahead of time if you want, an hour (or four) before dinner, and then cook the seafood in LESS THAN TEN MINUTES. And, no fishy smell in the house (if that’s what you’re afraid of). The fish poaches politely in the flavorful tomato base–redolent with the flavors of olives, capers, and anchovies. I promise you won’t taste anchovies with an “A”, but they add to the overall deliciousness of the dish. If you’re anchovy-averse, just leave them out (but please consider trying them). 

I think this works best with a meaty fish like swordfish or tuna, but any firm white fish will do, just take care not to overcook it. Halibut, grouper, or even striped bass would all work. Throw in a few scallops if you want! Salmon wouldn’t be my first choice here, but it would also work.

I like to serve this dish with a piece of grilled or toasted sourdough (I always have pre-sliced homemade bread in my freezer these days), but you can serve it with fregola, pearl couscous, or one of my pandemic favorites, tubettini pasta.

I’m heading up to Maine for a much-needed change of scenery after almost two years of staying put, aside from a few forays into New York City and Philadelphia. I’m looking forward to eating seafood at every meal and, hopefully, coming back full of new ideas. 

You are the first to know that I’m working on another book, so I’m looking forward to having a little time away from the kitchen to get my creative juices flowing!

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PS - I wanted to remind you that all of the recipes in my newsletters live permanently here. You can also scroll through public recipes on my site or keep up with me on Instagram. Or better yet, you can support me by ordering my book, Open Kitchen.

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Quick Seafood Stew

Click here for a printable version

Serves 4

You can grab the seafood for this dish on your way home from the beach and have it on the table in half an hour if you have a well-stocked pantry. There’s nothing to chop to get it going (you can chop the parsley while it’s cooking), and the seafood poaches in under ten minutes. Grilled or toasted bread is the quickest accompaniment, but you can also serve it with pearl couscous, tubettini pasta, or fregola. Add more liquid as needed, so you end up with something halfway between a soup and a stew.

2 tablespoons olive oil, plus more to finish
4 cloves garlic, thinly sliced
4 anchovies, chopped or 2 teaspoons anchovy paste
¾ cup dry white wine
2 cups crushed or finely chopped boxed or canned tomatoes
1 tablespoon capers
½ cup black oil-cured or Kalamata olives, pitted and halved
Kosher salt and freshly ground pepper 
Red pepper flakes
16 large shrimp, peeled (about 1 pound)
1 pound tuna or swordfish steak, cut into 1½ inch chunks
1 cup loosely packed flat-leaf parsley leaves, chopped (about ½ cup)
Grilled or toasted bread, for serving

1. Heat a wide, shallow saucepan or small Dutch oven over medium-low heat and warm the oil in it. Add the garlic and cook, stirring until starting to turn golden. Add the anchovies and cook for 1 minute longer. Remove from heat and cool slightly so you can pour the wine in without it spattering.

2. Add the wine, bring to a boil, and cook over medium heat until reduced by half. Add tomatoes, capers, olives, a pinch of salt (don’t add too much since the olives and capers are salty), a few grinds of pepper, and a big pinch of red pepper flakes. Simmer for 5 to 10 minutes, until very flavorful.

3. Add ¾ cup water and return to a simmer over medium-low heat. Add the shrimp and cook, covered, stirring once or twice, until they’re turning pink, about 2 minutes. Season the fish lightly with salt and pepper and add it to the pot. Cover and cook, stirring gently once or twice, until fish is just opaque on the outside, 3 to 4 minutes. Be careful not to overcook it. Stir in most of the parsley, saving some to sprinkle on top.

4. Divide among 4 warmed bowls, drizzle with olive oil, sprinkle with parsley, and serve more red pepper flakes on the side.