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Smoky Seafood Stew

This vibrant seafood stew combines a smoky, spicy base with a mix of shrimp, scallops, and white fish, creating a dish that is both hearty and bright. The dish is cooked in a single skillet, developing a rich aroma and a slightly thickened, glossy sauce, with tender seafood and fresh herbs providing lively flavor contrasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper adjust to taste
  • 1 cup white wine or seafood broth
  • 2 tablespoons lemon juice freshly squeezed
  • 1 zest lemon zested
  • 1 pound seafood mix (shrimp, scallops, white fish) thawed if frozen
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons chopped fresh herbs parsley and dill combined

Equipment

  • Large skillet or shallow pan
  • Sharp knife
  • Wooden spoon or spatula
  • measuring cups and spoons
  • Lemon squeezer or reamer

Method
 

  1. Gather all your ingredients and prep the seafood by peeling, deveining, and chopping herbs; zest and juice the lemon.
  2. Heat a large skillet over medium heat, add olive oil, and sauté the diced onion until it becomes translucent and fragrant, about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Check the seafood for doneness—should be opaque and firm—then give the stew a final taste and adjust seasoning if needed.
  8. 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

For extra smoky flavor, toast the paprika in the oil before adding liquids. Adjust spice levels to suit your heat tolerance, and serve immediately for the best texture and aroma.