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Under 30 Minutes

Seafood Stew

This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Seafood Stew

Source: Everyday Food, October 2009


  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 garlic clove, finely chopped
  • 1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
  • 1 large tomato, cut into large dice
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth
  • 12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
  • 1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
  • Crusty bread, for serving


  1. In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.

  2. Stir in broth and bring stew to a gentle boil. Reduce to a simmer.

  3. Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.

Reviews (9)

  • donscarp 13 Jul, 2013

    I made a few changes to this. I added 1 sliced shallot, 1/2 c. vermouth (use something good like NP, the cheap stuff is awful), additional salt & pepper, potato cubes, and a few shakes of tabasco sauce. I also used a lobster bouillon base too. Very good for a quickie recipe.

  • saladdip 6 Feb, 2011

    I just finished making this recipe. It is very mild. I added some chilli flakes to give to some heat. I think the next time I make it I'll add some white wine to the broth. Nonetheless I think it's a good base recipe.

  • NonaNC 5 Jan, 2011

    A little bland..used talapia and Trader Joe's Seafood Mix

  • jcrisch 5 Jan, 2011

    A recipe that delivers! Good flavor in 30 minutes!

  • michnovak 3 Jan, 2011

    I love, love, love this recipe ?

  • katcay 24 Dec, 2010

    This is a great quick recipe. If you don't like the fennel you don't have to add it. I always add a little saffron and shelled clams. YUM!

  • lburkland 24 Dec, 2010

    I very much dislike fennel...any subs

  • Mimielle 23 Dec, 2010

    No nutrition info on these? Or am I missing the link?

  • Sheryll 23 Dec, 2010


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