Tomato and Olive Seafood Stew
A rich, tomato-based stew simmered with mixed seafood and briny olives, perfect for chilly evenings with crusty bread. This mediterranean-inspired seafood ready in about 45 minutes pairs Olive oil, medium Onion, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 2 tbsp Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 2 cups Cherry tomatoes
- 1 (14 oz can) Diced tomatoes
- 1/2 cup White wine
- 2 cups Fish stock
- 1 tsp Anchovy paste
- 1/2 tsp Fennel seeds
- 1/2 cup Black olives
- 8 oz Shrimp
- 8 oz Cod
- 2 tbsp Fresh parsley
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium onion and cook for 5 minutes until softened.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 cups halved cherry tomatoes, 1 (14 oz) can diced tomatoes, 1/2 cup white wine, 2 cups fish stock, 1 tsp anchovy paste, and 1/2 tsp fennel seeds. Simmer for 10 minutes.
- Step 4: Add 8 oz peeled shrimp and 8 oz cubed cod. Simmer for 6 minutes until shrimp turn pink and cod is cooked through.
- Step 5: Stir in 1/2 cup pitted black olives, 2 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Olive 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 Tomato and Olive 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 olive oil from drying out.
Can I substitute ingredients in Tomato and Olive 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 Tomato and Olive 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 Tomato and Olive Seafood Stew?
Mediterranean 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
