Fish and seafood stew

bowl of seafood soup


  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic (finely chopped)
  • 2 sprigs rosemary (finely chopped)
  • 4 fillets anchovy (finely chopped)
  • 1 stalk celery (finely chopped)
  • 1 stalk leek (white parts only, finely chopped)
  • 4 cups low sodium chicken stock
  • 1/2 cup water
  • 1 cup frozen corn (thawed)
  • 4 shrimps (deveined and peeled)
  • 8 mussels (scrubbed)
  • 2 small fillets tilapia (or other white fish)
  • handful flat leaf parsley (roughly chopped)


  1. In a pot over medium heat, add olive oil, garlic, rosemary, anchovies and cook for 2 minutes. Add celery and leek. and cook for 4 minutes. Add chicken broth, stir and bring to a boil.
  2. Cover and simmer for 30 minutes. Add 1/2 cup water, stir and season with salt & pepper. Add corn and simmer for 5 minutes.
  3. Add shrimps, mussels and fish and cook for 5 minutes. Serve topped with fresh parsley.


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