seafood stew | How to make seafood stew

By Ishani Chandra  |  11th Jan 2016  |  
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  • seafood stew, How to make seafood stew
seafood stewby Ishani Chandra
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About seafood stew Recipe

piping hot stew for a blue day

seafood stew is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of American cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style seafood stew at your home. seafood stew by Ishani Chandra will help you to prepare the perfect seafood stew at your home. You don't need any extra effort or time to prepare this. It just needs 30 minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious seafood stew.

seafood stew

Ingredients to make seafood stew

  • olive oil 1 tbsp
  • lemon
  • Slice of toasted bread
  • Bayleaves 2
  • Paprika to taste
  • White wine
  • butter 8 grams
  • water 3 Cups
  • pepper to taste
  • salt to taste
  • Pomfret, deboned 1/2 filet.
  • Calamari rings. 8
  • Prawns, deveined 6. .
  • tomatoes, skin slit 2 medium. .
  • mushrooms 4. Sliced.
  • Celery,chopped 3 tbsp. .
  • garlic 3 cloves. Smashed.
  • onions chopped 4 tbsp
  • parsley 2 tbsp

How to make seafood stew

  1. In a pot heat some oil, sautee onions and garlic till onions are translucent.
  2. Add celery, mushrooms. Sautee. Throw in whole tomatoes with slightly punctured skin and the sea food.
  3. Add salt and pepper to taste. Pour water and let it simmer till the sea food is partially cooked and tomatoes soft.
  4. Remove pot from heat and empty the contents. Skin the tomatoes and grind to a paste.
  5. Next, in the pot heat some butter and add the sea food. Sautee till cooked. Add the to mate paste and cook till the paste starts bubbling.
  6. Add a big splosh of white wine and the pre-cooked broth. Add a dash of paprika and the bay leaves.
  7. Bring it to a boil, remove the bay leaves. Pour in two bowls. Garnish with chopped parsley and lemon wedges.
  8. Serve hot with bread on the side.

My Tip:

be generous with the wine

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