Durres-Style Seafood Stew with Tomatoes and Olives
A vibrant stew featuring fresh fish and shellfish in a sun-ripened tomato broth, brightened with briny olives and fresh herbs. This Mediterranean-inspired seafood recipe, ready in about 35 minutes, pairs mixed seafood, tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cleaned and chopped (e.g., shrimp, scallops, white fish) mixed seafood
- 2 cups, diced tomatoes
- 1 medium, finely diced red onion
- 3 cloves, minced garlic
- 3 tbsp olive oil
- 1/2 cup, pitted kalamata olives
- 1/4 cup, chopped fresh basil
- 1/2 cup dry white wine
- 2 cups fish stock
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Sauté red onion for 4 minutes until soft, then add garlic and cook for 1 minute until fragrant.
- Step 2: Stir in tomatoes and cook for 5 minutes until they break down into a sauce. Add wine and simmer for 3 minutes to reduce slightly.
- Step 3: Pour in fish stock, bring to a gentle simmer, then add olives, salt, and pepper. Simmer uncovered for 10 minutes to meld flavors.
- Step 4: Add seafood and cook for 4-5 minutes until shrimp turn pink and fish is opaque, stirring gently to prevent breaking.
- Step 5: Remove from heat, stir in lemon juice and basil, and let sit for 2 minutes to infuse. Serve immediately with crusty bread.
