Name: Seafood & Potato Stew Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American Seafood
Ingredients: ¼ cup olive oil; 1 yellow onion, diced; 1 carrot, diced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 2 medium tomatoes, diced; 1 pound petite potatoes, halved; 2 (15 ounce) cans seafood stock; ½ pound halibut, diced into 1 inch pieces; ½ pound uncooked shrimp, peeled and deveined (can substitute with another type of fish); ¼ cup chopped parsley; ½ teaspoon oregano; ¼ teaspoon red pepper flakes; ¾ teaspoon salt

If you’re craving something cozy, flavorful, and just a little bit special, you’ve got to try this Seafood & Potato Stew Recipe. It’s one of those dishes that feels like a warm hug on a busy weeknight, yet impressive enough to serve to friends. I absolutely love how the tender halibut and shrimp mingle with the soft little potatoes in this rich, tomatoey broth. Keep reading, and I’ll walk you through how to make it just right so your family goes crazy for it like mine does!

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Why You’ll Love This Recipe

Simple Ingredients, Big Flavor: This stew uses easy-to-find pantry staples and fresh seafood for a meal that’s both comforting and impressive.
Quick to Pull Together: You’ll find that it comes together faster than you expect, perfect for weeknights without sacrificing taste.
Comfort in Every Spoonful: The tender potatoes soak up that savory broth, making each bite incredibly satisfying.
Versatile & Adaptable: You can easily switch up the seafood or seasonings to match your mood or what’s fresh at the market.

A close-up view of a white bowl filled with a shrimp stew, showing plump pink shrimp, chunks of yellow potatoes, and white fish pieces in a rich, orange-red broth. The stew has visible bits of green herbs scattered on top and some red pepper flakes. The bowl sits on a white marbled surface, with a glass and a cup blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Seafood & Potato Stew Recipe lies in the balance of fresh, mildly sweet seafood with savory vegetables and hearty potatoes. I always shop for the freshest halibut I can find and choose petite potatoes—they cook quickly and absorb flavor beautifully.

Olive Oil: Use good-quality extra virgin olive oil to add richness without overpowering the other ingredients.
Yellow Onion: Provides a mild sweetness; avoid overly sharp onions for a smooth base.
Carrot: Adds subtle sweetness and texture to the broth.
Garlic Cloves: Minced finely to release flavor without being overwhelming.
Tomato Paste: Gives the stew a deep umami flavor and helps thicken the broth.
Medium Tomatoes: Fresh and diced, these create a beautiful, vibrant base for the stew.
Petite Potatoes: Halved for even cooking and to soak up all those delicious flavors.
Seafood Stock: A must for a rich, authentic broth; canned is convenient and flavorful.
Halibut: Diced into 1-inch pieces, it provides meaty, flaky chunks that hold up during cooking.
Uncooked Shrimp: Peeled and deveined for convenience; you can swap in other firm fish too.
Chopped Parsley: Adds brightness and a fresh herbal note at the end.
Oregano: For that classic warmth and earthiness.
Red Pepper Flakes: Just a pinch to gently wake up the flavors without heat overload.
Salt: Essential for bringing all the tastes together perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Seafood & Potato Stew Recipe is how easy it is to tweak depending on your mood or what’s in season. I encourage you to get creative—you’ll find that small changes can elevate the stew in fun ways.

Different Seafood: I sometimes swap out halibut for cod or even scallops for a different texture experience, and it still turns out beautifully.
Spice Level: If you like things spicy, try adding extra red pepper flakes or even a splash of hot sauce near the end of cooking.
Herb Twists: Fresh thyme or dill can add an interesting twist if parsley isn’t your favorite.
Vegetable Add-Ins: Bell peppers or celery add a nice crunch and flavor if you want to pack in more veggies.

How to Make Seafood & Potato Stew Recipe

Step 1: Sauté Your Veggies to Build Flavor

Heat the olive oil in a large pot over medium-high heat. Start by adding the diced onion, carrot, and a pinch of salt and pepper. I like to cook this mixture for about 3-5 minutes until the vegetables begin to soften and the onion turns translucent. This step is key—it softens the veggies and builds a flavorful foundation for your stew.

Step 2: Add Garlic, Tomato Paste, and Fresh Tomatoes

Next, stir in the minced garlic and tomato paste, letting them cook together for about a minute until fragrant. Then add your diced tomatoes and continue cooking for 5 minutes. This slow melding of tomatoes with the paste creates that rich, savory body to the stew that I fell in love with when I first tried this recipe.

Step 3: Bring the Potatoes and Stock to a Simmer

Add the halved petite potatoes along with the seafood stock and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for 5 minutes. This softens the potatoes perfectly without turning them mushy, so you get just the right bite in the final stew.

Step 4: Add the Fish and Continue Cooking

Gently stir in the diced halibut, letting it simmer for 5 minutes in that flavorful broth. Then add the shrimp, chopped parsley, oregano, red pepper flakes, and salt. Cook for another 3-5 minutes until the shrimp turns pink and is cooked through. Pro tip: keep an eye on the shrimp to avoid overcooking—it cooks fast and you want it tender, not rubbery!

Step 5: Serve Immediately and Enjoy

This stew is best enjoyed right away while it’s warm and the flavors are bright. Ladle it into bowls and savor those tender chunks of seafood alongside the hearty potatoes swimming in a rich broth. Trust me, your meal will be a hit.

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Pro Tips for Making Seafood & Potato Stew Recipe

Use Fresh Seafood: I learned that fresh or high-quality thawed seafood makes a noticeable difference in taste and texture.
Don’t Overcook the Shrimp: Shrimp cooks quickly; keep the heat gentle and pull it off the stove as soon as it turns pink.
Choice of Potatoes Matters: Petite potatoes hold their shape better and absorb flavors without turning mushy, which I discovered after some trial runs with larger varieties.
Season Gradually: Add salt and red pepper flakes in stages to control the flavor balance perfectly.

How to Serve Seafood & Potato Stew Recipe

A large white bowl filled with a thick soup showing three visible layers: the base layer is a light orange broth with small herbs, the middle layer contains yellow potato chunks and orange carrot pieces, and the top layer includes whole pink shrimp and white fish chunks, all sprinkled with fresh green parsley leaves. The bowl sits on a white marbled surface, beside a small black bowl of fresh green parsley, a striped blue and white cloth with a silver spoon, and a clear glass with a lemon slice. The scene is bright and clean, focusing closely on the food. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a little more fresh chopped parsley right on top for that pop of green and fresh flavor. Sometimes I add a squeeze of lemon juice just before serving—it brightens up the whole stew beautifully.

Side Dishes

Crusty bread is a must to dip into that savory broth. I also like a simple green salad dressed with olive oil and lemon on the side for a fresh contrast. Roasted vegetables complement the stew well if you want something extra hearty.

Creative Ways to Present

For special occasions, I like to serve the stew in individual rustic pots or shallow bowls with a sprig of parsley to make it look extra inviting. Pair it with a glass of crisp white wine and a simple cheese plate for a cozy dinner party vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to two days. I always try to eat it fresh, but when I have leftovers, the flavors actually deepen overnight, which is a nice bonus.

Freezing

Freezing seafood stews can be tricky because the texture of fish and shrimp changes, but I’ve found it freezes okay if you freeze it right after cooking and reheat gently. Just note that potatoes may soften more upon thawing.

Reheating

I gently reheat leftovers on the stove over low heat to keep the seafood tender and avoid overcooking. Adding a splash of stock or water helps loosen the stew if it’s too thick after refrigeration.

FAQs

Can I use other types of seafood in this Seafood & Potato Stew Recipe?

Absolutely! Feel free to substitute the halibut and shrimp with other firm-fleshed fish like cod, snapper, or even scallops. Just adjust cooking times accordingly so nothing overcooks.
What can I use if I don’t have seafood stock?

If you can’t find seafood stock, chicken or vegetable stock can work in a pinch, but the stew will have a milder flavor. You might want to add a splash of fish sauce or a dash of seaweed broth for extra oceanic notes.
Is this stew spicy?

The recipe calls for just a pinch of red pepper flakes to give a gentle warmth without overpowering the delicate seafood flavors. You can always adjust this amount to suit your heat preference.
Can I prepare this stew ahead of time?

You can prep the vegetables and seafood ahead of time, but I recommend cooking the stew just before serving for the best texture and flavor, especially to avoid overcooking the seafood.

Final Thoughts

This Seafood & Potato Stew Recipe has become a comforting favorite in my kitchen because it’s straightforward, nourishing, and downright delicious. Whether you’re looking for an easy weeknight meal or a dish to impress, this stew fits the bill perfectly. Give it a try, and I bet it’ll become a staple in your dinner rotation just like it did for me and my family.