Seafood and Vegetable Stew with Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A light, aromatic stew featuring shrimp and fish with seasonal vegetables, brightened by lemon zest and fresh herbs. This american-inspired soups ready in about 40 minutes pairs shrimp, white fish, olive oil 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 lb shrimp
• 1 lb white fish
• 2 tbsp olive oil
• 1 large onion
• 2 carrot
• 2 stalks celery
• 3 cloves garlic
• 4 cups vegetable broth
• 1 lemon
• 1/4 cup fresh parsley
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery. Cook for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 lb shrimp, 1 lb cut white fish pieces, 4 cups vegetable broth, zest and juice of 1 lemon, 1/4 tsp salt, and 1/8 tsp black pepper.
4. Step 4: Bring to a gentle simmer and cook for 8-10 minutes until shrimp are pink and fish is opaque.
5. Step 5: Stir in 1/4 cup fresh parsley and serve immediately.