Mixed Seafood Stew


Servings: 4
Author Maya Krampf from


  • 1/4 cup olive oil
  • 6 cloves garlic (minced)
  • 1 medium white onion (diced)
  • 1 bulb fennel (thinly sliced, white part only)
  • 1 medium orange (zested)
  • 1/2 teaspoon black pepper
  • 1 14-oz can crushed tomatoes
  • 6 cups vegetable stock
  • 2 lbs mixed seafood (I used scallops, mussels, shrimp, and cod)
  • sea salt (to taste)
  • Lemon wedges (for serving)
  1. In a large dutch oven over medium high, heat the olive oil. Add the onion, garlic, and fennel. Continue to cook until browned, about 5 minutes.

  2. Add in the orange zest, black pepper, tomatoes, and stock. Cover and simmer for 20 minutes.
  3. Remove lid and add in the cod or other fish fillet. Cook 2 minutes.
  4. Add in any scallops, shrimp, or mollusks and cook for another 8 minutes.
  5. At this point the fish should flake easily and all the clams or mussels should have opened completely. Discard any that haven't opened.
  6. Taste for salt and season appropriately.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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