Ginormosia Ocean Medley Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant seafood stew simmered with garden-fresh vegetables and aromatic herbs, capturing the carefree essence of island life in every spoonful. This seafood recipe, ready in about 35 minutes, pairs mixed seafood, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs (680g) shrimp, scallops, and white fish, cut into 1-inch pieces mixed seafood
• 2 tbsp olive oil
• 1 large, finely diced (1 cup) yellow onion
• 3 cloves, minced garlic
• 1, diced (1/2 cup) red bell pepper
• 1 cup, halved cherry tomatoes
• 1 (14 oz) can diced tomatoes
• 2 cups fish stock
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 cup, chopped fresh parsley
• 1/2 cup, torn fresh basil
• 1/4 cup (optional) white wine

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering. Add 1 large yellow onion, finely diced, and 3 garlic cloves, minced, and sauté for 3 minutes until translucent and fragrant, stirring constantly to prevent browning.
2. Step 2: Add 1 red bell pepper, diced, and 1 cup cherry tomatoes, halved, and cook for 4 minutes, stirring, until tomatoes soften and release juices.
3. Step 3: Pour in 1 (14 oz) can diced tomatoes, 2 cups fish stock, 1 tsp dried thyme, 1/2 tsp dried oregano, and 1/4 cup white wine (if using), then bring to a gentle simmer. Add 1.5 lbs mixed seafood (shrimp, scallops, and white fish, cut into 1-inch pieces) and simmer for 5 minutes until seafood is opaque and cooked through.
4. Step 4: Season with salt and freshly ground black pepper to taste, then stir in 1/4 cup fresh parsley and 1/2 cup fresh basil. Cook for 1 minute until herbs are fragrant and stew is heated through.