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Stunning plated serving of Coastal Seafood Stew, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Coastal Seafood Stew

This Coastal Seafood Stew transports you to sun-drenched shores with its deeply aromatic, spicy tomato broth and a lavish medley of perfectly poached clams, mussels, shrimp, scallops, and flaky white fish. It’s an inviting, vibrant dish, perfect for sharing.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Ingredients Method

Ingredients
  

Broth Base Liquids & Aromatics
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced, about 1 ½ cups
  • 4 medium garlic cloves, minced, about 1 tablespoon
  • 1 (28-ounce) can diced tomatoes
  • 1 quart homemade or prepared low-sodium chicken broth
  • 2 (8-ounce) bottles clam juice
  • 1 ½ cups dry white wine
  • 1 cup prepared chili sauce
Broth Herbs, Spices & Seasonings
  • 2 tablespoons tomato paste
  • 2 tablespoons Cajun Seasoning
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 2 or more drops hot pepper sauce
  • Kosher salt
  • Freshly ground pepper
The Seafood Sequencing
  • 1 pound clams
  • 1 pound mussels
  • 1 pound fresh large shrimp, peeled and deveined, tail on, about 20
  • 1 pound sea scallops
  • 1 pound fresh fish fillets, like snapper or cod, cut into 1-inch cubes
  • Crusty French bread or sourdough, for serving

Method
 

Make the Broth
  1. Heat the olive oil in a large pot over medium high heat.
  2. Cook the onion and garlic in the pot until just soft, about 8 minutes.
  3. Pour in the tomatoes, chicken broth, clam juice and white wine. Bring the sauce to a boil.
  4. Stir in the chili sauce, tomato paste, Cajun seasoning, fresh herbs and hot pepper sauce.
  5. Reduce the heat to medium. Simmer the sauce for 20 minutes. Season with salt and pepper.
Add the Seafood
  1. Place the clams and mussels into the sauce. Simmer for 3 minutes.
  2. Add the shrimp and the scallops to the sauce.
  3. Simmer for 3 minutes more.
  4. Add the fish to the sauce.
  5. Simmer for 3 to 5 minutes more, or until the fish is opaque and the mussels and clams have opened.
  6. Serve the stew in bowls with crusty bread to slurp up the extra sauce.