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Seafood Stew


  • 1/3 cup and 2 tablespoons butter

  • 1-1/4 onions, chopped

  • 1-1/4 cloves garlic, minced

  • 5/8 bunch fresh parsley, chopped

  • 1-1/4 (14.5 ounce) cans stewed tomatoes

  • 1-1/4 (14.5 ounce) cans chicken broth

  • 1-1/4 bay leaves

  • 1-3/4 teaspoons dried basil

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon dried oregano

  • 1/2 cup and 2 tablespoons water

  • 3/4 cup and 2 tablespoons and 2 teaspoons white wine

  • 15 ounces large shrimp – peeled and deveined

  • 15 ounces bay scallops

  • 11 small clams

  • 11 mussels, cleaned and debearded

  • 3/4 cup and 2 tablespoons and 2 teaspoons crabmeat

  • 15 ounces cod fillets, cubed

Total Time: 55 min Prep: 10 min Cook: 45 min
Yield: 8 Level: easy


  1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.