Ocean Stew Classic (Printable Version)
Taste our rich seafood bowl packed with plump shrimp, tender clams, and garden-fresh herbs.
# What You'll Need:
→ Veggies
01 -
1 diced onion
02 -
2 garlic cloves, crushed
03 -
2 diced celery ribs
04 -
1 big carrot, cubed
05 -
1 chopped bell pepper
→ Spices
06 -
1 teaspoon thyme (dried)
07 -
1 teaspoon basil (dried)
08 -
Pepper and salt as needed
→ Wet Components
09 -
1 tablespoon oil from olives
10 -
4 cups seafood or fish broth
11 -
1 can diced tomatoes (14.5 oz)
12 -
1 cup wine (white, if desired)
→ Ocean Catch
13 -
1 pound cleaned shrimp
14 -
1 pound clean mussels or clams
15 -
1 pound diced white fish (haddock or cod)
→ Toppings
16 -
Chopped fresh parsley for topping
17 -
Sliced lemons for squeezing
# Step-by-Step Guide:
01 -
Pour olive oil into a big pot and warm it up on medium.
02 -
Toss in diced onion, crushed garlic, diced celery, cubed carrot, and chopped bell pepper. Cook until soft, roughly 5-7 minutes.
03 -
Add dried thyme and basil, letting them release their smell for about 1-2 minutes.
04 -
Pour in the broth, canned tomatoes, and wine if you want. Let it start bubbling.
05 -
Let everything bubble gently for around 20 minutes so flavors can mix together.
06 -
Gently place the shrimp, clams or mussels, and fish chunks into the pot. Give a light stir and put the lid on.
07 -
Keep it bubbling for another 5-10 minutes until seafood turns pink and shells open up.
08 -
Try the soup and throw in some salt and pepper until it tastes good to you.
09 -
Turn off the heat and sprinkle fresh parsley right before you're ready to eat.
10 -
Scoop soup into bowls and put lemon pieces on the side for extra tang.
# Additional Notes:
01 -
Let the soup sit for 5 minutes before eating for a deeper taste.