55 min

    A wonderful seafood stew! Serve with warm, crusty bread for mopping up every last drop!

    737 people made this

    Serves: 14 

    • 175g (6 oz) butter
    • 2 onions, chopped
    • 2 cloves garlic, minced
    • 1 bunch fresh parsley, chopped
    • 2 (400g) tins whole plum tomatoes
    • 2 (500g) tubs chicken stock
    • 2 bay leaves
    • 1 tablespoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 225ml (8 fl oz) water
    • 300ml (12 fl oz) white wine
    • 675g (1 1/2 lb) large fresh prawns, peeled and deveined
    • 675g (1 1/2 lb) sea scallops
    • 18 small clams
    • 18 mussels, cleaned and debearded
    • 200g (7 oz) crab meat
    • 675g (1 1/2 lb) cod fillets, cubed

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Over medium low heat, melt butter in a large stockpot, then add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
    2. Add tomatoes to the pot (break them down a little as you add them). Add chicken stock, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
    3. Stir in the prawns, scallops, clams, mussels, crab meat and cod. Bring to the boil. Lower heat, cover and simmer 5 to 7 minutes until clams and mussels open (discard any that do not open). Ladle into bowls and serve with warm, crusty bread!

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    Reviews in English (608)


    Something else. Fantastic!!! I made a few changes. I simmered the stock for over an hour, until we were just about ready to eat, and then added the fish (took order from another recipe) first the clams for about 5 min, till they start to open, then the crab legs (about 1 minute) then the mussels, prawns, squid, scallops and cod. Cook stirring frequently until the mussels open, the prawns curl and the squid and scallops are just firm (about 3 minutes). Everything was cooked just right and the flavour.......wonderful!!! The recipe served 6 adults and we had a little left over. I took some of the stock and cooked some extra prawns in it and then added the rest of the prawns and fish and warmed it was wonderful even as a leftover.  -  21 Jul 2008


    Altered ingredient amounts. I hesitated between 4 - 5 stars because this is a really inspired recipe, but I did have a couple of suggestions. I agree with other reviewers that additional fish stock would give it more depth of flavour and I used olive oil, and just a couple knobs of butter. Also, if you are using fresh mussels and clams (as I did), they need to go in about 10 minutes ahead of the other fish, because the prawns, scallops, fish and crab will cook in about 5 minutes. I'd wait until the clams and mussels start to open before adding the rest. I also added a about a 1/2 teaspoon of crushed chillies for a little more heat. I'll definitely make this again.  -  21 Jul 2008


    Used different ingredients. This was a very tasty recipe. I used a few of the changes reccomended by other reviewers such as using all wine and no water and I added lobster stock to enhance the seafood flavour. The one thing I will change the next time I make this recipe is to use olive oil instead of butter and reduce the amount of fat to 4 tbsp. The large amount of butter made this recipe very, very rich (the seafood is rich by itself it does not need excess butter) and I noticed a layer of fat on the top of the stew (I did not find this appetising).  -  21 Jul 2008