Here’s a comforting creamy seafood stew with clams, cod, and shrimp—rich, slightly briny, and perfect with crusty bread. 🥖🦐
🥘 Creamy Seafood Stew (Clams, Cod & Shrimp)
🧾 Ingredients
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 small carrot, diced
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- 1 cup seafood stock (or fish/chicken stock)
- ½ cup dry white wine (optional but recommended)
- 1 cup heavy cream
- 250 g cod fillet, cut into chunks
- 200 g shrimp, peeled and deveined
- 500 g fresh clams, scrubbed
- 1 small potato, diced (optional for thickness)
- Salt to taste
- 2 tbsp chopped fresh parsley
- Juice of ½ lemon
👩🍳 Instructions
- Sauté the base
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot. Cook for about 5 minutes until soft. - Add aromatics
Stir in garlic, paprika, and thyme. Cook for 1 minute until fragrant. - Build the broth
Pour in white wine and let it simmer for 2 minutes. Add seafood stock and diced potato. Simmer for 10 minutes until potato is tender. - Add seafood
Add clams first and cover the pot. Cook about 4–5 minutes until they start opening. - Add fish and shrimp
Add cod chunks and shrimp. Simmer gently for 3–4 minutes. - Make it creamy
Stir in heavy cream and cook another 2 minutes. Discard any clams that didn’t open. - Finish
Add lemon juice, parsley, and adjust salt and pepper.
🍽️ Serving
Serve hot with:
- crusty bread
- garlic toast
- or over steamed rice
💡 Chef tip: For deeper flavor, add a pinch of saffron or a spoon of tomato paste to the broth.
If you want, I can also show you:
- 🦞 a restaurant-style creamy seafood chowder version, or
- 🍅 a Mediterranean tomato seafood stew version (similar to coastal Italian dishes).
