Fisherman’s Stew

Nov 27, 2018 | Chowders, Soups & Stews, Healthy, Pescatarian | By Jane Majerus


This dish is flexible and can use a medley of just about any seafood you prefer (octopus, squid, mussels, shrimp and/or fish); all stewed in a savory, light tomato fish broth.


Premium Seafood Medley

Premium Seafood Medley

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  • 3 tbsp olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • ½ cup white wine
  • 28 oz canned diced tomatoes with juice*
  • 2 cups fish stock
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1 tsp paprika
  • 1-pound Aqua Star Premium Seafood Medley or Seafood Medley
  • 1-pound Aqua Star fish fillets of choice (Salmon, Cod, Halibut), thawed according to package directions
  • Salt and ground black pepper

To make


Heat olive oil in a large pot over medium-high heat. Add the shallots and cook for 3 minutes, stirring occasionally. Add the garlic. Stir and cook for about 30 seconds. Add the white wine, tomatoes, fish stock, thyme, oregano and paprika. Season with salt and ground black pepper. Bring to a boil, turn down to a simmer, cover and cook for 20 minutes. As the broth cooks, cut the fish into about 1” pieces. Add the seafood and fish to the broth and cook partially covered for about 8 minutes or until seafood is thoroughly cooked.

Serving Suggestions

Serve with grilled baguette or any fresh bread.

*Chefs Note: To use fresh tomatoes (instead of canned), take about 6 medium tomatoes and cut the core out of each. Make a cross slit on the bottom with a paring knife. Bring water to a boil in a medium pot. Place the tomatoes in the water with a slotted spoon and cook for 30-60 seconds (the skin should start to pull away from the flesh). Transfer tomatoes to an ice bath. Peel off the skin, cut the tomatoes into quarters and remove the seeds. Cut tomatoes into dice size pieces. Strain seeds and peels through a fine sieve to capture any juices. Discard the peels and seeds.