Fresh Seafood Stew

How to make a Fresh Seafood Stew.

Ingredients: Serves 6

  • 1/2 lb small fresh clams in shells, washed
  • 1 1/2 pounds fresh cod or halibut filet, cut into 1 inch pieces
  • 1 lb uncooked, peeled, deveined medium shrimp
  • 1 small whole crab, cleaned and cracked into small pieces or 1 lb crab legs
  • 1 lb fresh calamari, cleaned, cut into 1/4 inch slices
  • 2 tablespoons olive oil
  • 1 cup finely chopped celery
  • 1 medium onion, finely chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 1 tablespoon achiote
  • 1 teaspoon saffron threads (1 g)
  • 2 cartons (32 oz) chicken broth
  • 1/2 teaspoon sea salt
  • 1/4 cup cilantro sprigs
  • Fresh cilantro, finely chopped, if desired
  • Lime wedges, if desired


  1. In an 8 quart Dutch oven, heat oil over medium-high heat.
  2. Cook celery, onions and garlic until onions are soft.
  3. Stir in saffron and achiote until well blended.
  4. Add chicken broth, salt and cilantro sprigs; heat to boiling point.
  5. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
  6. Return to boiling point.
  7. Discard any broken shells or open (dead) clams that do not close when tapped.
  8. Stir clams and cod into broth mixture.
  9. Reduce heat.
  10. Cover and simmer for 4 to 6 minutes or until clams open and fish flakes easily with a fork.
  11. Stir in shrimp and calamari.
  12. Then simmer until shrimp is pink and calamari are tender, for about 2 minutes.
  13. Stir in crab.
  14. Simmer uncovered for about 5 minutes.
  15. Discard any unopened clams.
  16. Ladle each serving in a bowl and sprinkle with fresh cilantro and lime wedges if desired.
  17. Serve with fresh crusty bread to dip into the delicious broth and enjoy!
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