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A bowl of Mediterranean-style Fish and Shrimp Stew filled with white fish, shrimp, and tomato broth as depicted in image

Mediterranean-style Fish and Shrimp Stew

A quick, healthy one-pot Mediterranean fish and shrimp stew simmered in a fragrant tomato, fennel, and garlic broth. Perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Greek
Calories: 320
Ingredients Method Notes

Ingredients
  

  • - 1 lb firm white fish cod, halibut, or sea bass, cut into 2-inch chunks
  • - ½ lb large shrimp peeled and deveined
  • - 3 tbsp extra virgin olive oil
  • - 1 medium fennel bulb chopped (plus fronds for garnish)
  • - 1 medium yellow onion chopped
  • - 1 medium carrot diced
  • - 4 cloves garlic minced
  • - 2 ½ cups low-sodium seafood stock divided: ½ cup + 2 cups
  • - 1 tbsp fresh lemon juice
  • - 1 can 28 oz crushed tomatoes
  • - 1 tsp dried oregano
  • - ¼ tsp red pepper flakes
  • - Salt and freshly cracked black pepper to taste
  • - ¼ cup fresh flat-leaf parsley finely chopped

Method
 

  1. Heat extra virgin olive oil in a large Dutch oven over medium heat. Add chopped fennel, yellow onion, and carrot. Cook for 6–8 minutes until soft and fragrant.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Pour in ½ cup seafood stock and 1 tbsp lemon juice. Scrape up any browned bits on the bottom of the pot with a wooden spoon and simmer for 3 minutes.
  4. Add crushed tomatoes, remaining 2 cups seafood stock, dried oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes.
  5. Uncover pot and gently submerge white fish chunks and peeled shrimp into the hot broth.
  6. Cover and cook on low heat for 5–7 minutes until fish flakes easily and shrimp are opaque and pink. Do not stir aggressively.
  7. Remove from heat. Ladle hot stew into wide bowls and garnish generously with fresh chopped parsley and fennel fronds. Serve with lemon wedges.

Notes

- Do not freeze cooked stew as seafood texture degrades when thawed.
- Reheat gently on the stovetop over low heat to avoid overcooking shrimp.
STORAGE:
Store in an airtight container in the refrigerator for up to 2 days.