White Fish, Shrimp, and Mussel Tomato Seafood Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 3/4 cup)
• 1 medium carrot, diced (about 3/4 cup)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 3 cups seafood stock or low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 pounds mussels, scrubbed and debearded
• 1 pound white fish (cod, haddock, or halibut), cut into 1 1/2-inch chunks
• 12 ounces large shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice (about 1/2 lemon)

Do This

• 1) Sauté onion, celery, and carrot in olive oil for 6 minutes; add garlic for 30 seconds.
• 2) Stir in tomato paste for 1 minute, then add wine and simmer 2 minutes.
• 3) Add crushed tomatoes, broth, herbs, salt, pepper; simmer gently (190–200°F) for 15 minutes.
• 4) Add mussels, cover, and cook 5–7 minutes until they open (discard any that stay closed).
• 5) Add fish; simmer 3 minutes. Add shrimp; simmer 2–3 minutes until opaque.
• 6) Finish with parsley and lemon juice; taste and adjust seasoning. Serve hot with crusty bread.

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Why You’ll Love This Recipe

• Big flavor, simple method: A straightforward simmer builds a rich tomato-broth base without complicated steps.
• Restaurant-worthy seafood at home: Cooking the seafood in stages keeps the fish tender, shrimp juicy, and mussels perfectly plump.
• Cozy and flexible: Serve it as a hearty dinner with bread, or spoon it over rice or pasta.
• One-pot friendly: Most of the cooking happens in a single Dutch oven or large pot.

Grocery List

• Produce: yellow onion, celery, carrot, garlic, fresh parsley, lemon, fresh thyme (optional)
• Dairy: none (optional: butter for finishing)
• Pantry: olive oil, tomato paste, crushed tomatoes (28-ounce can), seafood stock or low-sodium chicken broth, dry white wine, kosher salt, black pepper, red pepper flakes (optional), bay leaf, dried oregano
• Seafood: mussels, white fish (cod/haddock/halibut), large shrimp
• Bakery (optional): crusty bread for serving

Full Ingredients

Seafood

• Mussels: 2 pounds, scrubbed and debearded
• White fish: 1 pound (cod, haddock, or halibut), cut into 1 1/2-inch chunks
• Shrimp: 12 ounces large shrimp (21/25 count), peeled and deveined, tails on or off

Aromatics

• Olive oil: 2 tablespoons
• Yellow onion: 1 medium, diced (about 1 1/2 cups)
• Celery: 2 ribs, diced (about 3/4 cup)
• Carrot: 1 medium, diced (about 3/4 cup)
• Garlic: 4 cloves, minced

Tomato-Broth Base

• Tomato paste: 2 tablespoons
• Dry white wine: 1/2 cup
• Crushed tomatoes: 1 (28-ounce) can
• Seafood stock or low-sodium chicken broth: 3 cups

Herbs, Spices, and Seasoning

• Kosher salt: 1 teaspoon, plus more to taste
• Black pepper: 1/2 teaspoon
• Red pepper flakes (optional): 1/4 teaspoon
• Bay leaf: 1
• Dried oregano: 1 teaspoon
• Fresh thyme leaves: 1 teaspoon (or 1/2 teaspoon dried thyme)

To Finish and Serve

• Fresh parsley: 2 tablespoons, chopped
• Fresh lemon juice: 1 tablespoon (about 1/2 lemon)
• Optional richness: 1 tablespoon unsalted butter (stir in at the end)
• For serving: warm crusty bread

Step-by-Step Instructions

Step 1: Prep the seafood and set up

Rinse the mussels under cold running water, scrubbing the shells as needed. Pull off any beards (the fibrous strands) by tugging firmly toward the hinge. Discard any mussels with cracked shells or any that stay open when tapped.

Pat the fish dry and cut into 1 1/2-inch chunks so it stays tender and doesn’t fall apart. Pat shrimp dry and set aside. Keep seafood chilled while you start the base.

Step 2: Sauté the aromatics

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat until shimmering, about 1 minute.

Add the diced onion, celery, and carrot. Cook, stirring occasionally, until softened and lightly glossy, about 6 minutes. Add the minced garlic and cook until fragrant, about 30 seconds (keep it moving so it doesn’t brown).

Step 3: Build depth with tomato paste and wine

Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and coats the vegetables.

Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce the wine slightly.

Step 4: Simmer the stew base gently

Add the 28-ounce can crushed tomatoes and 3 cups stock/broth. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes (if using), 1 bay leaf, 1 teaspoon dried oregano, and thyme.

Bring the stew to a gentle simmer over medium heat, then reduce to medium-low to maintain a steady, quiet simmer (aim for 190–200°F if using a thermometer). Simmer uncovered for 15 minutes to meld the flavors.

Step 5: Steam the mussels in the broth

Raise heat slightly as needed to return to a gentle simmer. Add the mussels, stir once, and cover the pot.

Cook for 5 to 7 minutes, shaking the pot once or twice, until most mussels have opened. Turn off the heat briefly, remove the lid, and discard any mussels that have not opened.

Step 6: Cook the fish and shrimp in stages

With the pot at a gentle simmer (not a hard boil), add the fish chunks. Simmer for 3 minutes, gently nudging pieces under the surface.

Add the shrimp and simmer for 2 to 3 minutes, just until the shrimp turn pink and opaque and the fish flakes easily. Keep the heat gentle to prevent tough shrimp and broken fish.

Step 7: Finish, adjust, and serve

Remove the bay leaf. Stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice. If you want a slightly richer finish, stir in 1 tablespoon unsalted butter until melted.

Taste the broth and adjust with more salt, pepper, or a tiny squeeze of lemon. Ladle into warm bowls, making sure each serving gets fish, shrimp, and mussels. Serve immediately with warm crusty bread.

Pro Tips

• Keep it at a gentle simmer: Boiling can make shrimp rubbery and can cause white fish to break apart. Aim for 190–200°F.
• Add seafood in order: Mussels first (they need steam), then fish, then shrimp (fastest-cooking).
• Buy mussels last and cook ASAP: Fresh mussels are best cooked the day you buy them. Keep them cold and breathable (in a bowl covered with a damp towel, not sealed in water).
• Use wine you would drink: A dry Sauvignon Blanc or Pinot Grigio works well. Avoid sweet wines.
• Want a thicker stew? Simmer the tomato-broth base for an extra 5 minutes before adding seafood, or mash a few softened carrot pieces against the side of the pot.

Variations

• Spicy coastal stew: Increase red pepper flakes to 1/2 teaspoon and add 1 teaspoon smoked paprika with the herbs.
• Creamy tomato-seafood stew: After cooking the seafood, stir in 1/3 cup heavy cream and warm gently for 1 minute (do not boil).
• Swap the shellfish: Replace mussels with 2 pounds littleneck clams (same cook method), or add 8 ounces scallops in the final 2 minutes.

Storage & Make-Ahead

For best texture, enjoy this stew the same day. If you have leftovers, cool promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a pot over low heat until the broth reaches 165°F; avoid boiling to prevent overcooking the seafood.

Make-ahead option: You can make the tomato-broth base (through Step 4) up to 2 days ahead. Refrigerate, then reheat to a gentle simmer before adding mussels, fish, and shrimp right before serving.

Nutrition (per serving)

Approximate, based on 6 servings: 360 calories, 38 g protein, 10 g fat, 24 g carbohydrates, 4 g fiber, 980 mg sodium.