Hearty Potato and Seafood Stew

Potatoes, halibut, shrimp, seafood stock, tomato paste, diced tomatoes, and seasonings combine together to make a crave-worthy dinner. Hearty potato and seafood stew. It’s one of the most favorite food of my family, especially my kids. This seafood stew keeps their taste buds satisfied right with the first try. They even ask me to make it more often during these winter’s days. I do a great job, right?

This hearty potato and seafood stew is great to serve with white rice or extra crusty bread. My family prefer the later. Dipped into the soup bowl, the bread starts to soften and becomes tastier, making it melt in your mouth right with the first bite. How about seafood and potatoes? It’s loaded with flavor, then, promised to get you hooked.   

If you need something to warm up your body during these cold days, this hearty potato and seafood stew is right up your street. It’s a great choice for both family meals and gatherings. Although seafood is consumed less often than chicken and beef, it’s great to vary daily meals with it, right? Here we go!

Hearty Potato and Seafood Stew

Recipe by Sandra MyersCourse: Main, DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Potatoes, halibut, shrimp, seafood stock, tomato paste, diced tomatoes, and seasonings combine together to make a crave-worthy dinner. Hearty potato and seafood stew. It’s one of the most favorite food of my family, especially my kids.

Ingredients

• ½ pound halibut, diced in 1 inch pieces

• ½ pound uncooked shrimp, peeled and deveined

• 2 (15 ounce) cans seafood stock

• 1 tablespoon tomato paste

• 2 medium tomatoes, diced

• 1 pound petite potatoes, halved

• ¼ cup chopped parsley

• ¼ cup olive oil

• 1 onion, diced

• 1 carrot, diced

• 3 garlic cloves, minced

• ½ teaspoon oregano

• ¼ teaspoon red pepper flakes

• ¾ teaspoon salt

Directions

• Heat a large pot with oil over medium/high heat. Add onion, carrot, and a pinch of salt and pepper. Stir and cook for 3-5 minutes until veggies begin to soften.
• Add garlic, tomato paste and tomatoes and cook for 5 more minutes.
• Stir in potatoes and stock and bring to a boil. Reduce heat to low and let simmer for 5 minutes.
• Add in halibut and continue to simmer for 5 minutes. Then add shrimp, parsley, oregano, red pepper flakes and salt. Cook for 3-5 more minutes until shrimp is pink and cooked through.
• Remove from oven. Garnish with parsley, if desired.
• Serve immediately!