Old Navy's Seafood Stew
A hearty, family-friendly stew packed with fresh seafood and vegetables in a rich, aromatic broth. This american-inspired seafood ready in about 45 minutes pairs tablespoon olive oil, medium, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tablespoon olive oil
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 2 medium, peeled and diced 1/4-inch carrots
- 2 stalks, diced 1/4-inch celery
- 1/2 cup dry white wine
- 4 cups fish broth
- 1 pound (shrimp, scallops, and white fish chunks), patted dry mixed seafood
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium onion, finely diced, and 2 cloves garlic, minced, and cook for 3-4 minutes until softened and fragrant.
- Step 2: Add 2 medium carrots, diced, and 2 stalks celery, diced, and cook for 5 minutes, stirring occasionally, until slightly tender.
- Step 3: Pour in 1/2 cup dry white wine and simmer for 3 minutes to reduce slightly, then add 4 cups fish broth, 1 teaspoon dried thyme, 1/2 teaspoon dried parsley, and 1/4 teaspoon red pepper flakes. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
- Step 4: Add 1 pound mixed seafood (shrimp, scallops, and white fish chunks), patted dry, and cook for 5-7 minutes until opaque and cooked through, stirring gently to avoid breaking the fish.
- Step 5: Season with salt and freshly ground black pepper to taste. Garnish with 1/4 cup fresh parsley, chopped, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Old Navy's Seafood Stew take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Old Navy's Seafood Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoon olive oil from drying out.
Can I substitute ingredients in Old Navy's Seafood Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Old Navy's Seafood Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Old Navy's Seafood Stew?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Simple and delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
