30-Minute White Seafood Stew

Prep: 15 minCook: 30 min4 servingsmediumSeafood
White Seafood Stew with Cream and Mixed Shellfish

This rich and creamy seafood stew combines tender shrimp, scallops, and fish in a luxurious cream-based broth. The aromatic base of sautéed onions and garlic creates depth, while fish stock adds oceanic flavor that complements the mixed seafood perfectly. Ready in under 30 minutes, this comforting stew makes an elegant dinner for special occasions or a warming meal on cold evenings. The white cream sauce allows the natural sweetness of the seafood to shine through, creating a restaurant-quality dish at home.

Gluten-FreeNut-FreeKeto

Ingredients

4 servings
  • 1 tbsp olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 cups fish stock
    vegetable stock1:1vegetarian

    less oceanic flavor

  • 1 cup heavy cream
    coconut milk1:1dairy-freedairy-free

    slightly different flavor

    Full guide →
  • 1 lb mixed seafood, shrimp, scallops, fish
    firm white fish only1:1simpler

    less variety

  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat

  2. 2

    Add chopped onion and cook until translucent

  3. 3

    Add minced garlic and cook for another minute

  4. 4

    Pour in fish stock and bring to a simmer

  5. 5

    Stir in heavy cream and bring back to a simmer

  6. 6

    Add mixed seafood and cook until just done

  7. 7

    Season with salt and black pepper to taste

  8. 8

    Garnish with chopped fresh parsley before serving

Tips

Tip 1

Don't overcook the seafood as it will become tough and rubbery - remove from heat as soon as it's opaque

Tip 2

Use a mix of seafood for best flavor and texture contrast between firm scallops, tender shrimp, and flaky fish

Tip 3

Add seafood in order of cooking time needed - firm fish first, then scallops, then shrimp last

Good to Know

Storage

Refrigerate leftovers up to 2 days. Reheat gently to avoid overcooking seafood.

Make Ahead

Prepare base up to cream addition, then add seafood when ready to serve.

Serve With

Serve hot in bowls with crusty bread or over rice.

See pairing guide →

Common Mistakes

Watch

Avoid boiling after adding cream to prevent curdling

Watch

Don't overcook seafood to prevent tough, rubbery texture

Substitutions

Dairy-Free Swaps

heavy cream→
coconut milk1:1dairy-freedairy-free

slightly different flavor

Full guide →

General Alternatives

mixed seafood→
firm white fish only1:1simpler

less variety

fish stock→
vegetable stock1:1vegetarian

less oceanic flavor

Full guide →
Find more substitutions →

FAQ

Can I use frozen seafood?

Yes, thaw completely and pat dry before adding. Frozen seafood may release more liquid during cooking.

What if I don't have fish stock?

Substitute with vegetable or chicken stock, though the flavor will be less oceanic and rich.

How long will leftovers keep?

Store in refrigerator up to 2 days. Reheat gently over low heat to prevent overcooking the seafood.