Why You’ll Love This Recipe
- Rich and Flavorful: The combination of shrimp, white fish, and a variety of vegetables simmered in a seasoned broth creates a deeply satisfying flavor profile.
- Nutritious: Packed with protein from the seafood and vitamins from the vegetables, this stew is both delicious and nourishing.
- Versatile: Easily adaptable to include your favorite seafood or vegetables, allowing for personalization to suit your taste.
- Perfect for Cold Days: This warm and hearty stew is an ideal comfort food during the colder months.
Ingredients
- ¼ cup olive oil
- 4 stalks celery, diced
- 3 carrots, diced
- ½ onion, diced
- 3 cloves garlic, minced
- 2 ½ cups water
- 1 (14-ounce) can stewed tomatoes
- 1 cup vegetable broth
- 1 (8-ounce) bottle clam juice
- ¼ cup lemon juice
- 2 chicken bouillon cubes
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- ½ pound medium shrimp, peeled and deveined
- ½ pound white fish (such as cod or halibut), cut into small chunks
- ½ bunch cilantro, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Sauté Vegetables
- In a large pot, heat olive oil over medium heat.
- Add diced celery, carrots, onion, and garlic; cook and stir until the onion becomes tender.
-
Prepare the Broth
- To the sautéed vegetables, add water, stewed tomatoes, vegetable broth, clam juice, lemon juice, and chicken bouillon cubes.
- Stir until the bouillon dissolves.
- Season with red pepper flakes, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 1 hour.
-
Add Seafood
- After the broth has simmered, stir in the shrimp, white fish chunks, and chopped cilantro.
- Continue cooking until the shrimp turn opaque and the fish flakes easily with a fork, about 5 minutes.
-
Rest and Serve
- Remove the stew from heat and let it sit for 10 minutes before serving to allow the flavors to meld together.
- Serve warm with crusty bread or over rice for a complete meal.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Additional Time: 10 minutes (resting)
- Total Time: 1 hour 45 minutes
Variations
- Seafood Choices: Feel free to add other seafood like clams, mussels, or scallops to enhance the stew’s richness.
- Vegetable Additions: Incorporate other vegetables such as bell peppers, potatoes, or zucchini for added texture and flavor.
- Spice Level: Adjust the amount of red pepper flakes to suit your preferred level of heat.
Storage/Reheating
- Storage: Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Freezing: This stew can be frozen for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the stew gently on the stovetop over medium heat until warmed through, being careful not to overcook the seafood.
FAQs
Can I use frozen seafood for this stew?
Yes, frozen shrimp and fish can be used. Ensure they are properly thawed and drained before adding to the stew to prevent excess water from diluting the flavors.
What type of white fish is best for this recipe?
Firm white fish like cod, halibut, or sea bass work well as they hold their shape during cooking.
Is there a substitute for clam juice?
If clam juice is unavailable, you can use seafood stock or an equal amount of additional water with a bit more seasoning to compensate.
Can I make this stew ahead of time?
Yes, you can prepare the broth and vegetables ahead of time. Add the seafood when reheating to ensure it remains tender and not overcooked.
How can I thicken the stew if desired?
For a thicker consistency, you can mash some of the cooked vegetables or add a slurry of cornstarch and water during the simmering process.
What can I serve with this stew?
This stew pairs well with crusty French bread or a simple green salad to complement the rich flavors.
How do I know when the seafood is cooked?
Shrimp are cooked when they turn pink and opaque. Fish is done when it flakes easily with a fork.
Is this stew spicy?
The red pepper flakes add a mild heat. Adjust the quantity to your taste preferences.
Can I make this recipe in a slow cooker?
Yes, you can cook the broth and vegetables on low for 6 hours, then add the seafood in the last 15 minutes to prevent overcooking.
Conclusion
Russell’s Fish Stew is a comforting, flavorful, and nutritious meal that’s perfect for seafood lovers. The combination of fresh shrimp, flaky white fish, and aromatic vegetables simmered in a rich broth makes for a deeply satisfying dish. Whether you’re preparing it for a cozy family dinner or a special gathering, this stew is sure to impress. Serve it with crusty bread or over rice for a wholesome and delicious meal. Enjoy!
Russell’s Fish Stew
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup, Stew, Seafood
- Method: Stovetop
- Cuisine: American, Seafood
- Diet: Vegetarian
Description
Russell’s Fish Stew is a rich and comforting seafood dish, perfect for chilly days. This hearty stew features tender shrimp, flaky white fish, and a medley of vegetables in a flavorful tomato-based broth. Infused with clam juice, vegetable broth, and a hint of spice, this easy-to-make dish is both nourishing and satisfying. Serve with crusty bread or over rice for a complete meal that seafood lovers will adore!
Ingredients
-
For the Stew:
- ¼ cup olive oil
- 4 stalks celery, diced
- 3 carrots, diced
- ½ onion, diced
- 3 cloves garlic, minced
- 2 ½ cups water
- 1 (14-ounce) can stewed tomatoes
- 1 cup vegetable broth
- 1 (8-ounce) bottle clam juice
- ¼ cup lemon juice
- 2 chicken bouillon cubes
- ½ teaspoon red pepper flakes
- Salt and pepper, to taste
-
For the Seafood:
- ½ pound medium shrimp, peeled and deveined
- ½ pound white fish (such as cod or halibut), cut into small chunks
-
For Garnish & Serving:
- ½ bunch fresh cilantro, chopped
- Crusty bread or rice, for serving
Instructions
-
Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add diced celery, carrots, onion, and garlic. Sauté until the onion becomes tender (about 5 minutes).
-
Prepare the Broth:
- Add water, stewed tomatoes, vegetable broth, clam juice, lemon juice, and bouillon cubes to the pot. Stir until the bouillon dissolves.
- Season with red pepper flakes, salt, and black pepper to taste.
- Bring to a boil, then reduce heat to low and let simmer for 1 hour to develop flavors.
-
Add the Seafood:
- Stir in the shrimp, white fish chunks, and chopped cilantro.
- Cook for about 5 minutes, or until the shrimp turn opaque and the fish flakes easily with a fork.
-
Let Rest & Serve:
- Remove from heat and let the stew sit for 10 minutes to allow the flavors to meld.
- Serve warm with crusty bread or over rice.
Notes
- Seafood Variations: Add clams, mussels, or scallops for extra richness.
- Vegetable Additions: Bell peppers, potatoes, or zucchini make great additions.
- Adjusting Spice: Increase or decrease red pepper flakes based on your heat preference.
