Paleo Seafood Stew

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Enjoy a savory and healthy paleo seafood stew with fresh seafood and herbs in every bite.

Course Main Course, Soups

Cuisine American

Keyword paleo seafood, paleo seafood stew, seafood stew

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 234kcal

Cost $60

Start by heating a large stockpot over medium heat. Add 2 chopped onions, 2 minced cloves of garlic, and some chopped fresh parsley to the pot with cooking fat. Cook for about 6 minutes until the onions become soft.
2 onions, 2 cloves garlic, ½ cup fresh parsley, 2 tablespoon cooking fat
Add 1 can (28 oz.) of diced tomatoes, 3 ½ cups of chicken stock, 2 bay leaves, 1 tablespoon of dried basil, ½ teaspoon of dried thyme, ½ teaspoon of dried oregano, 1 cup of water, and 1 ½ cups of white wine to the pot. Season with 1 teaspoon each of sea salt and freshly ground black pepper. Adjust seasonings to personal preference. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it simmer for 30 minutes.
28 oz. diced tomatoes, 3 ½ cups chicken stock, 2 bay leaves, 1 tablespoon dried basil, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 cup water, 1 ½ cups white wine, Sea salt and freshly ground black pepper
Once 30 minutes have passed, add 1 ½ pounds of peeled and deveined raw shrimp, 1 ½ pounds of scallops, 18 small clams, 18 mussels (cleaned and debearded), 1 ½ cups of crab meat, and 1 ½ pounds of cod fillets (cut into chunks) to the pot.
1 ½ lbs large raw shrimp, 1 ½ lbs scallops, 18 small clams, 18 mussels, 1 ½ cups crab meat, 1 ½ lbs cod fillets
Bring the pot to a simmer again and cook for about 5 minutes, until the clams open. Adjust the seasonings to taste before serving.

You can use any mix of seafood that you prefer.
When using mussels or clams, make sure they are properly cleaned before adding to the stockpot.