Our version of a classic seafood stew with a wide variety of seafood!

This stew uses bottled clam juice, a smart shortcut to a robust broth.



2 tbsp – EVOO – Extra Virgin Olive Oil

1 ea – medium sized white onion, finely chopped

4 ea – large garlic cloves, chopped

1 tsp – dried basil

1 tsp – dried oregano

½ tsp – crushed red pepper flakes

1 cup – dry white wine

1 ea – 28oz. can whole peeled tomatoes

2 ea – 8-ounce bottles clam juice

4 sprigs – flat-leaf parsley

2 ea – bay leaves

Kosher salt and freshly ground pepper to taste.


2 tbsp – extra virgin olive oil

1 ea – medium shallot, finely chopped

2 ea – large garlic cloves, thinly sliced

2 lbs – mix of mussels and clams (de-bearded and cleaned)

1/4 cup – dry white wine

1 lb – firm, skinless white fish fillets, cut into 1-inch pieces

– (Sea bass, Mahi-Mahi, and Swordfish are all great choices!)

1 lb – large shrimp (21-25ct), peeled and deveined, tails left intact

1/4 cup (1/2 stick) – unsalted butter, cut into 1/2-inch cubes

Kosher salt, freshly ground pepper to taste

Flat-leaf parsley leaves for garnish

1 Loaf – Country bread, rubbed with garlic and olive oil and then toasted for dipping




* This can be made a couple days ahead of time. If so, allow broth to cool then store in fridge until needed. Reheat before continuing. *

  • Heat the olive oil over medium heat in a large pot. Once heated, add onion and let simmer. Continue to cook for 8-10 minutes or until softened, stirring occasionally. Add garlic, basil, oregano, and red pepper flakes. Continue to stir ingredients for 2-3 minutes, or when the herbs have wilted.
  • Remove the pot from head and add the white wine and stir, once mixed, return to head and bring to a boil. Continue to cook until wine is reduced by half, about 5 minutes.
  • Add tomatoes and their juices by crushing them in your hands as you add them.
  • Reduce heat to medium so the soup is at a slow boil and continue to cook until thickened, 15-20 minutes, stirring occasionally.
  • Once thickened, add clam juice, parsley, bay leaves, and 8 cups of water. Season to taste with salt and pepper.
  • Once more, bring to a boil, reduce heat, and let simmer for an additional 10-15 minutes so the flavors all blend together
  • Afterwards, discard the parsley sprigs and the bay leaf.



  • Begin by heading oil in a large pot over medium heat. Once heated, add the shallots and stir often until softened, about three minutes. Add garlic and continue to stir for an additional 1-2 minutes, making sure not to burn the garlic.
  • Remove pot from heat and add the mussels, clams, and wine. Return pot to medium-high heat, cover, and cook shellfish until all shells open, stir occasionally. (Discard any shellfish which do not open after 5 minutes)
  • Add the broth mixture (recipe above) and bring to a simmer.
  • Stir in fish and shrimp and cover. Cook until the shrimp have changed to pink and the fish is firm (4-6 minutes).
  • Stir in butter and season with salt and pepper to taste. 


Serve in a bowl with some slices of garlic bread and a garnish of parsley, ENJOY!

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