Tomato seafood stew combines cod and shrimp in a light, garlicky broth with fennel and lemon. Frozen seafood keeps this cioppino-inspired dinner practical without requiring crab or live shellfish.
Tips for tomato seafood stew
Build the broth before adding seafood. Cod needs a slight head start, while shrimp only need a few minutes. A gentle simmer keeps the fish in pieces. Chicken broth is a convenient base; seafood stock works if its salt level suits the dish.
Substitutions and serving ideas
Use firm white fish such as haddock if cod is unavailable, allowing for thickness. This simplified stew is inspired by seafood-stew traditions rather than presented as traditional cioppino. Add bread or a salad separately.
Helpful equipment: a digital kitchen scale helps measure the raw edible seafood portions.
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Tomato Seafood Stew with Cod and Shrimp
Ingredients
- 1 lb cod fillets raw, thawed, cut into 1 1/2-inch pieces
- 1 lb large shrimp raw, peeled, deveined and thawed
- 1 tbsp olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1/2 tsp fennel seeds lightly crushed
- 1/8 tsp red pepper flakes
- 1 28-ounce can crushed tomatoes all contents
- 3 cups low-sodium chicken broth prepared
- 1/2 tsp table salt
- 1/4 cup fresh parsley chopped
- 1 tbsp lemon juice
Instructions
- Heat oil in a 6-quart pot over medium heat. Cook onion and celery 8–10 minutes until softened. Add garlic, tomato paste, fennel seeds and pepper flakes; stir for 1 minute.
- Pour in broth and scrape the pot bottom. Add tomatoes and salt. Bring to a simmer, partly cover and cook 15 minutes to blend the flavors.
- Pat cod and shrimp dry. Lower the broth to a gentle simmer and add cod. Cook 3 minutes, then add shrimp and cook 4–6 minutes more until both reach 145°F and the shrimp are opaque. Fold gently rather than stirring hard enough to break the fish.
- Take off heat and stir in parsley and lemon juice. Divide all seafood and broth equally among four bowls. Bread is a serving suggestion outside the estimate.
Notes
Storage and reheating
Refrigerate promptly in a shallow covered container at 40°F or below and use within 3 days. Reheat gently to 165°F; repeated heating makes seafood firm. Freeze only if you accept a softer texture after thawing.
More meal ideas
For another option, try Shrimp Creole with Peppers and Celery. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One of 4 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.