Seafood Stew (serves 4 as Main Course, 8 as Starter)

This had to be the highlight for me as far as our Christmas Day Feast was concerned. I had great expectations, and it surpassed them all! I wanted to serve a seafood dish using all of my favorite fish, but did not want it to be a big hassle. I had lots of other dishes planned for the meal so thought the best thing to do would be to buy the freshest seafood I could find, and let it speak for itself!

Seafood Stew for Christmas, too good to be true!

 Planning this dish out took more time than the actual preparation. Which herbs and veggies to use, and should it be cooked in broth or butter and oil? With all the other things I had to do, I decided a tomato-based broth would be easier to control. 

It was sumptuous. The squid was so tender, with not the slightest hint of rubbery-ness. The cod and salmon flaked beautifully, and everyone slurped until the bottoms of their bowls were clearly visible. Even the hesitant “tentacle” eaters were converted. It was a brilliant start to a memorable Christmas Dinner.


You will need:  3 lbs assorted seafood & fish (I used 1 lb squid bodies, sliced into 1/2″ rings, 1/2 lb squid tentacles, 1 lb cod, cut into large bite-sized pieces, 1/2 lb salmon fillets, cut into large bite-sized pieces), 3 tbs extra-virgin olive oil, 3 cloves garlic, thinly sliced, 5 or 6 scallions, sliced, 1 celery rib, small dice, 2 tsp chopped rosemary leaves, 2 sprigs thyme, 1 cup flat-leaf parsley, roughly chopped, 14oz can plum tomatoes, including juice, roughly chopped, 1 cup chicken or veggie broth, sea-salt and freshly cracked black pepper for seasoning.

1 – Put pot (about 3 or 4 qt) on medium heat and add the oil. When it has warmed, add the scallions, celery, and garlic and cook for about 10 minutes. Add the rosemary, parsley and thyme and continue to cook for another 2 or 3 minutes.

saute scallions, garlic and herbs

2 – Add the tomatoes and broth and bring to a boil. Add the seafood, stir, and bring back to a boil. Turn heat down to low, cover with lid, and simmer gently for 10 to 12 minutes. Take off heat. Taste for addition of salt and pepper, and add according to your taste. Let it sit covered for 5 minutes before serving.

add liquid, then seafood

Serve in warmed shallow bowls. A sprinkle of freshly grated Parmigiano Reggiano cheese would not be inappropriate.

Cover and simmer gently for 10 to 12 minutes

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