Paleo Spiced Seafood Stew with Tomatoes and Fennel
A vibrant seafood stew brimming with shrimp, fennel, and tomatoes, seasoned with warm spices for a paleo-friendly and hearty dish. This mediterranean-inspired paleo (paleo, mediterranean) ready in about 40 minutes pairs peeled and deveined shrimp, medium, thinly sliced fennel bulb, medium, diced yellow 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, peeled and deveined shrimp
- 1 medium, thinly sliced fennel bulb
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 14.5 oz can, undrained diced tomatoes
- 3 cups fish stock
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/4 tsp red pepper flakes
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 medium thinly sliced fennel bulb; sauté for 6-7 minutes until softened and fragrant.
- Step 2: Add 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground coriander, and 1/4 tsp red pepper flakes; cook for 1 minute until spices release aroma.
- Step 3: Pour in 14.5 oz can diced tomatoes with juices and 3 cups fish stock. Stir and bring to a simmer; cook uncovered for 15 minutes to meld flavors.
- Step 4: Add 1 lb peeled and deveined shrimp to the pot. Simmer gently for 4-5 minutes until shrimp turn pink and are cooked through.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Paleo Spiced Seafood Stew with Tomatoes and Fennel take to make?
Total time is about 40 minutes (15 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 Paleo Spiced Seafood Stew with Tomatoes and Fennel?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Paleo Spiced Seafood Stew with Tomatoes and Fennel?
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 Paleo Spiced Seafood Stew with Tomatoes and Fennel 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.
Is Paleo Spiced Seafood Stew with Tomatoes and Fennel paleo?
Yes — this recipe is tagged paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
