Easy Seafood Stew

Buttery leeks and shallots create a silky foundation for this straightforward seafood stew, while garlic and Italian tomatoes build layers of savory depth. The combination of diced and crushed tomatoes gives you both texture and rich sauce that clings beautifully to whatever fish and shellfish you add. Perfect for impressing guests without fussy techniques or a long ingredient list.

Ingredients

4 tbsp butter

Drizzle of extra virgin olive oil

2 small or 1 large leek, white and light green parts only, thinly sliced

1 shallot, chopped

Salt and pepper to taste

4 cloves garlic, pressed or minced

14.5 oz can Italian-style diced tomatoes

15 oz can crushed tomatoes

2 1/2 cups seafood stock

1 cup chicken stock

1/2 tsp dried thyme

1 bay leaf

1 medium Russet potato, peeled and chopped (about 2 cups)

1 1/4 lb mixed seafood (halibut, scallops, shrimp, salmon, branzino, squid, mussels, and/or clams)

1 small handful fresh parsley, finely chopped

1/2 lemon

Instructions

Melt butter and olive oil in a large Dutch oven or soup pot over medium heat. Add leeks and shallot, season with salt and pepper, then sauté until leeks are tender and beginning to turn golden brown, about 15 minutes. Add garlic and sauté until very fragrant, 2-3 minutes.

Add canned tomatoes, seafood stock, chicken stock, dried thyme, and bay leaf. Turn heat up to bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.

Add potatoes, partially cover with a lid, and simmer until potatoes are tender, 20-30 minutes, stirring occasionally. Taste and adjust salt and pepper if necessary.

Turn heat to high. Once the stew is bubbling, add the seafood and parsley. Cook for 2-3 minutes or until seafood is barely cooked through. Do not overcook, as the seafood will continue to cook from the residual heat.

Remove pot from heat and add a drizzle of fresh lemon juice to taste. Ladle into bowls and serve immediately.