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, a deliciously finger licking recipe to treat your family and friends. This recipe of seafood stew by Ishani Chandra will definitely help you in its preparation. The seafood stew can be prepared within 30 minutes. The time taken for cooking seafood stew is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make seafood stew step by step. The detailed explanation makes seafood stew so simple and easy that even beginners can try it out. The recipe for seafood stew can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of seafood stew from BetterButter.

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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