Christmas seafood recipes often lean into the traditional, but I like to shake things up with a smoky, spicy twist. This stew pulls in unexpected flavors like smoked paprika and red pepper, giving a warm, layered depth. It’s a dish that celebrates the season’s bounty while keeping the spirit lively and bright.
Why this recipe keeps calling me back
The smoky heat, fresh herbs, and bright citrus make every spoonful lively. It’s a quick way to feel the holiday buzz without hours in the kitchen. Plus, it’s forgiving—swap ingredients, adjust spice, and it’s still delicious.
What’s in this smoky seafood stew?
- Seafood mix (shrimp, scallops, firm white fish): Fresh, firm, and briny, they cook quickly and stay tender—use frozen if fresh isn’t available.
- Smoked paprika: Lends a deep smoky aroma and reddish hue—if you prefer milder, reduce the amount.
- Crushed red pepper: Adds a spicy kick, but tweak to your heat tolerance.
- White wine: Brightens the dish with a fruity acidity, replace with seafood or chicken broth for less alcohol.
- Lemon juice and zest: Gives a clean, bright citrus note—use fresh for the best zing.
- Fresh herbs (parsley, dill): Vivid and fragrant, they lift the dish—dried herbs won’t give the same punch.
- Olive oil: Rich and fruity, it forms the base—swap for avocado oil if desired.
Tools and equipment for seafood success
- Large skillet or shallow pan: To cook the seafood and make the sauce in one pan.
- Sharp knife: For prepping seafood, herbs, and garnishes.
- Wooden spoon or spatula: To stir and scrape up flavorful bits.
- Measuring cups and spoons: To measure liquids and spices accurately.
- Lemon squeezer or reamer: For fresh citrus juice.
Step-by-step for a smoky, spicy seafood stew
Step 1: Gather your ingredients and prep all your seafood, chopping herbs and zesting citrus first.
Step 2: Heat a large skillet over medium heat, add olive oil, and sauté diced onions and garlic until fragrant, about 5 minutes.
Step 3: Add smoked paprika and crushed red pepper, cooking for another minute to toast the spices, releasing smoky aromas.
Step 4: Pour in white wine and lemon juice, scraping up any bits from the skillet, then simmer for 3 minutes.
Step 5: Add the seafood, starting with the firmest like scallops and shrimp, simmer gently until just cooked, about 4-6 minutes.
Step 6: Finish with chopped herbs and a splash of olive oil, letting the flavors meld for 2 minutes.
Step 7: Serve hot with crusty bread or over rice, garnished with lemon wedges.
Cooking checkpoints and tips to keep in mind
- Seafood should be just opaque and firm, not rubbery or overcooked.
- Smoky aroma from paprika and red pepper should be noticeable but not overpowering.
- Sauce should be slightly thickened and shiny, not watery or gloopy.
- Herbs added at the end should be fresh and vibrant, lending a burst of flavor.
Common mistakes and how to fix them
- Cooking seafood too long until rubbery.? OVERCOOKED seafood → Remove from heat immediately once opaque and firm.
- Lack of heat or spice.? SPICY too bland → Add a pinch more red pepper or a splash of hot sauce.
- Serving seafood stew too long after cooking.? SOGGY bread or rice → Serve immediately or keep warm, avoid letting it sit in liquid.
- Skipping spice toasting step.? LACK of aroma → Toast spices briefly in oil to boost flavor.
Smoky Seafood Stew
Ingredients
Equipment
Method
- Gather all your ingredients and prep the seafood by peeling, deveining, and chopping herbs; zest and juice the lemon.
- Heat a large skillet over medium heat, add olive oil, and sauté the diced onion until it becomes translucent and fragrant, about 5 minutes.
- Add the minced garlic, smoked paprika, and crushed red pepper to the skillet, stirring constantly for about 1 minute until the spices are toasted and aromatic.
- Pour in the white wine and lemon juice, scraping any flavorful bits off the bottom of the pan, then simmer for 3 minutes until slightly reduced and fragrant.
- Add the seafood mix to the skillet, starting with the firmer pieces like scallops and shrimp, then gently simmer until just opaque and tender, about 4-6 minutes, avoiding overcooking.
- Stir in the lemon zest, chopped herbs, and a splash of olive oil, allowing the flavors to meld for about 2 minutes while the sauce thickens slightly and glistens.
- Check the seafood for doneness—should be opaque and firm—then give the stew a final taste and adjust seasoning if needed.
- Serve the smoky seafood stew hot, garnished with additional fresh herbs and lemon wedges, alongside crusty bread or over rice for a complete meal.
Notes
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
