Seafood Stew with Lemon and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate stew simmered with fresh fish, shellfish, and tender vegetables in a bright lemon-thyme broth, perfect for a light yet satisfying meal. This irish-inspired one pot ready in about 35 minutes pairs olive oil, large, finely diced onion, stalks, diced celery 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.

Prep: 15 min Cook: 20 min Serves 4 Irish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5-7 minutes until softened and golden, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then pour in 1/4 cup dry white wine, scraping any browned bits from the pot.
  3. Step 3: Stir in 2 cups fish stock, 1 lemon zest, 1 tbsp fresh thyme, and 1/2 cup chopped parsley. Bring to a gentle simmer and cook for 10 minutes.
  4. Step 4: Add 1.5 lbs mixed seafood (shrimp, scallops, and fish fillets) and cook for 4-5 minutes until opaque and cooked through, stirring gently.
  5. Step 5: Stir in 1 lemon juice and adjust seasoning with salt and black pepper to taste. Serve immediately.

Frequently asked questions

How long does Seafood Stew with Lemon and Thyme take to make?

Total time is about 35 minutes (15 min prep + 20 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 Seafood Stew with Lemon and Thyme?

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 olive oil from drying out.

Can I substitute ingredients in Seafood Stew with Lemon and Thyme?

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 Seafood Stew with Lemon and Thyme 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 Seafood Stew with Lemon and Thyme?

Irish one pot 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.

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