Savory Tomato Seafood Stew

Savory Tomato Seafood Stew - An Oregon Cottage

During the last couple of months I’ve been trying harder to make at least one seafood dinner each week (it’s recommended that we eat two seafood meals each week, so I also have a lunch with seafood- usually canned salmon, sardines, or tuna) and this savory tomato seafood stew is so good I know it will make an appearance often. Since seafood is expensive, using 1 to 1-1/2 pounds of seafood is also a lot more economical than grilling up 3-4 pounds of salmon (which, alas, is my favorite- sigh).

I created this stew from a couple of different recipes I had, combining what I liked about each with what I had on hand. It turned out far better than I expected!

Savory Seafood-Tomato Stew - An Oregon Cottage

I think one of the keys to the great flavor is using a jar of seasoned tomato sauce (or spaghetti sauce) along with diced tomatoes and chilies. I was able to use a jar each of my home-canned seasoned tomato sauce and tomatoes and chilies, plus some chopped red & yellow peppers that I grew and froze. I love it when the garden keeps giving in the depths of winter – don’t you?

Savory Tomato Fish Stew - An Oregon Cottage

I made this with salmon instead of the usual white fish because that is what we had in the freezer. I was afraid it would overpower the salmon flavor that I love, but I was happily surprised to find that it didn’t. However, I would still use a white fish if I had it and save the salmon for eating alone- preferably grilled.


Savory Tomato Seafood Stew

  • 2 Tb. olive oil or butter (or a combination)
  • 1 onion, chopped
  • 1 Tb. minced garlic
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 14-oz can diced tomatoes & chilies (I used home-canned)
  • 1 14-oz can (or larger) “seasoned” tomato sauce (home-canned or store-bought spaghetti sauce)
  • 2 c. chicken broth (or fish broth, if you have it)
  • 4 med. potatoes, diced
  • 1 c. sliced carrots
  • 1 c. diced red & yellow peppers
  • 1 lb. fish (cod, tilapia, snapper, or salmon), cut into 1-in. pieces
  • 1/2 lb. shrimp (peeled and deveined) or scallops
  • pinch cayenne (optional)
  • salt & pepper to taste
  1. Heat the oil or butter over medium heat in a large 6-qt. stock pot.
  2. Add the onion, garlic, oregano, basil, and thyme and saute for about 5 minutes.
  3. Turn the heat to medium-high and add the tomatoes, tomato sauce, broth, potatoes, carrots, and peppers. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are tender.
  4. Stir in the seafood, replace cover and simmer for 5 minutes more or until fish is cooked through and opaque in the center.
  5. Season to taste with a pinch of cayenne, salt, and pepper.
Don’t forget to serve with a hearty bread to soak up all the delicious broth!

This is linked to Pennywise PlatterFoodie Friday, and Weekend Wrap-Up.



  1. says

    Jami, do you think this would be good without the shrimp? My little guy is very allergic to shellfish, but he can eat fish. We love seafood, well most of us, and this looks delicious. Thanks, Sak

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