The feast of seven fishes is a traditional Italian American meal served on Christmas Eve. As the name implies, it’s seven courses featuring fish and seafood options. This seafood stew might not be as grand as the feast of seven fishes, but it certainly satisfies a craving for a rich, warming seafood meal. Plus, it can be on the table in just over half an hour. Now that’s something worth celebrating!
Seafood Stew
Serves 4–6
Total Time: 35–40 minutes
3 tablespoons olive oil
½ cup minced shallots, diced
4 large garlic cloves, minced
½ cup dry white wine or vermouth
28 ounces fire-roasted crushed tomatoes
4 cups chicken or vegetable broth
2 teaspoon dried thyme
1 teaspoon crushed chili flakes
1 teaspoon sea salt
½ teaspoon coarse ground black pepper
¾ pound mussels, scrubbed
1 pound shrimp, peeled and deveined (tails on)
1 pound cod fillet, cubed
1 lemon, wedged (optional)
Crusty bread
- Heat olive oil in a large stock pot over medium heat. Add shallots and sauté for 2–3 minutes or until translucent. Stir in garlic and cook for 30 seconds.
- Deglaze pan with white wine then add tomatoes, broth, thyme, chili flakes, sea salt, and pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Adjust seasoning to taste at this point.
- Add mussels and shrimp and bring stew back to a gentle simmer. Cook for 1 minute then add cod. Continue to cook until shrimp is opaque, mussels are open (discard unopened ones), and the cod flakes.
- Serve promptly with crusty bread and lemon wedges, if using.