Treasure Island Spiced Tomato and Seafood Stew

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A hearty tomato stew infused with aromatic spices and loaded with fresh seafood, evoking the flavors of a seafarer’s bounty. This Mediterranean-inspired seafood recipe, ready in about 50 minutes, pairs extra virgin olive oil, yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 6, 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

• 3 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 4 cloves minced garlic
• 1 cup diced red bell pepper
• 1/4 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 28 oz canned crushed tomatoes
• 1 cup fish stock or water
• 1 lb fresh mussels, cleaned
• 1 lb peeled shrimp
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp fresh lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 4 cloves minced garlic and 1 cup diced red bell pepper, stirring to combine. Cook for 3 minutes until fragrant.
3. Step 3: Stir in 1/4 tsp crushed red pepper flakes, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 1 minute to toast the spices.
4. Step 4: Pour in 28 oz canned crushed tomatoes and 1 cup fish stock or water. Bring to a gentle simmer and cook uncovered for 15 minutes to thicken and develop flavors.
5. Step 5: Add 1 lb cleaned fresh mussels and 1 lb peeled shrimp to the pot. Cover and cook for 5-7 minutes until mussels open and shrimp turn pink.
6. Step 6: Season the stew with 1 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh parsley and 2 tbsp fresh lemon juice for brightness.
7. Step 7: Serve the stew hot with crusty bread for dipping.