Name: Seafood & Potato Stew Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American Seafood
Ingredients: 1 yellow onion, diced; 1 carrot, diced; 3 garlic cloves, minced; 2 medium tomatoes, diced; ¼ cup chopped parsley; ½ pound halibut, diced in 1 inch pieces; ½ pound uncooked shrimp, peeled and deveined (can also use another type of fish); 2 (15 ounce) cans seafood stock; ¼ cup olive oil; 1 tablespoon tomato paste; 1 pound petite potatoes, halved; ½ teaspoon oregano; ¼ teaspoon red pepper flakes; ¾ teaspoon salt; Pinch of salt and pepper (for cooking vegetables)

If you’re craving something cozy, hearty, and packed with ocean-fresh flavors, this Seafood & Potato Stew Recipe is an absolute winner. I love this stew because it’s simple yet luxurious—perfect for weeknights when you want comfort food without a headache. Plus, it’s a one-pot wonder that fills your kitchen with an irresistible aroma. Stick with me here, and I promise you’ll be making this again and again.

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Why You’ll Love This Recipe

Simple Ingredients, Big Flavor: You don’t need anything fancy to make this stew taste amazing—just fresh seafood and good pantry staples.
One-Pot Magic: Cleanup is a breeze because everything cooks together in one pot.
Comfort Food with a Touch of Elegance: It’s hearty enough to satisfy but feels special enough for guests.
Customizable to Your Taste: You can easily swap shrimp or halibut for other seafood you love or have on hand.

The image shows a soup in a white bowl filled with a warm orange broth. In the soup, there are several layers of ingredients: large pink shrimp spread evenly throughout, light yellow potato chunks, and white pieces of fish scattered on top. Bright green herbs are sprinkled over the bowl for color and garnish. The soup has a rich and slightly oily texture with some visible red spices floating in it. The bowl rests on a white marbled surface with a blurred glass and cup in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Seafood & Potato Stew Recipe calls for ingredients that balance warmth and freshness perfectly. The petite potatoes lend body and creaminess, while the seafood adds that irresistible ocean punch. Here’s a bit about why each works so well.

Olive Oil: A good quality olive oil gives a lovely base flavor and helps soften the veggies properly.
Yellow Onion: Sweet and aromatic, it forms a savory backbone in this stew.
Carrot: Adds a touch of natural sweetness and texture contrast.
Garlic: Because nothing beats that rich, fragrant garlic flavor in seafood dishes.
Tomato Paste: Concentrated tomato flavor that deepens the stew’s taste.
Medium Tomatoes: Fresh tomatoes add brightness and a little acidity to balance the richness.
Petite Potatoes: Their waxy texture holds up beautifully in stews without falling apart.
Seafood Stock: This is a game changer—using seafood stock intensifies the ocean flavors far better than water or chicken broth.
Halibut: Firm, mild fish that won’t disintegrate during cooking—a personal favorite for this stew.
Shrimp: Quick-cooking and sweet, they add a lovely pop of flavor. You can use peeled and deveined shrimp for convenience.
Parsley: Fresh parsley lifts the dish with its herbaceous note.
Oregano: Adds a subtle earthiness and ties the flavors together.
Red Pepper Flakes: Just enough heat to wake up your palate without overpowering the seafood.
Salt: Essential for bringing all those flavors into harmony.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Seafood & Potato Stew Recipe is how you can personalize it to fit whatever mood or ingredients you’ve got around. I often tweak it a bit depending on the season or what seafood is freshest at the market.

Swap Seafood: I once made this with mussels and clams instead of halibut and shrimp—it was just as delicious and added a fun twist of brininess.
Mild Heat: If you like it spicier, up the red pepper flakes or add a fresh chopped chili. I love how it perks up the broth.
Herb Twists: Sometimes I throw in basil or thyme if I’m out of oregano—it changes the flavor profile but still works beautifully.
Make it Creamy: For an indulgent touch, add a splash of cream or coconut milk at the end for a silky finish.

How to Make Seafood & Potato Stew Recipe

Step 1: Sauté Your Aromatics

Heat up the olive oil in a large pot over medium-high heat—right when it starts to shimmer, toss in your diced onion, carrot, and a pinch of salt and pepper. The smell here is just heartwarming; cook for about 3 to 5 minutes until the veggies soften but aren’t browned. This stage builds the flavor base, so don’t rush it.

Step 2: Add Garlic, Tomato Paste, and Tomatoes

Next, stir in the garlic and tomato paste. Let them cook together for about a minute until fragrant—this helps mellow the raw taste of tomato paste while deepening the flavor. Add the diced fresh tomatoes and continue cooking for 5 more minutes. You’ll notice the mixture becomes more saucy and rich—this is exactly what you want.

Step 3: Cook Potatoes in Stock

Now, add the halved petite potatoes and pour in the seafood stock. Bring everything up to a boil, then immediately reduce to low to maintain a gentle simmer. Let it cook uncovered for about 5 minutes—this gets your potatoes tender but still intact. If your potatoes cook too long, they might get mushy, so keep an eye on them here.

Step 4: Add the Halibut and Simmer

Gently fold in the diced halibut. This fish is firm enough to hold its shape but delicate enough to absorb flavors. Simmer for another 5 minutes; you’ll start to smell that subtly sweet seafood aroma mixing with the broth—it’s pure magic in the making.

Step 5: Finish with Shrimp, Herbs, and Seasonings

Finally, add your shrimp, chopped parsley, oregano, red pepper flakes, and salt. Shrimp cook quickly, so you only need about 3 to 5 minutes here until they turn pink and opaque. This is your cue to keep tasting and adjust salt or spice as needed. Serve immediately while steaming hot—you’ll love the way the flavors come together.

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Pro Tips for Making Seafood & Potato Stew Recipe

Use Fresh Seafood: Fresh halibut and shrimp make a noticeable difference—you want firm, fresh seafood to hold up in the stew.
Don’t Overcook the Seafood: Add shrimp last and watch carefully—they cook fast and get rubbery quickly if left too long.
Season Gradually: Add salt in stages and taste often to avoid over-salting the broth.
Choose Waxy Potatoes: Petite or fingerling potatoes hold their shape better than starchy kinds like russets, preventing your stew from turning gluey.

How to Serve Seafood & Potato Stew Recipe

A bowl of seafood soup with clear orange broth filled with several layers of ingredients: on the top layer, there are whole cooked shrimp with a pink and white texture, chunks of white fish, and cut yellow potatoes. Beneath them are small pieces of carrots in orange, bits of onion, and chopped green herbs scattered throughout, adding a touch of green against the warm broth. Around the bowl, there are some fresh green parsley leaves and a small black bowl filled with more green herbs, all placed on a white marbled surface with a striped cloth and a glass of water with a lemon slice nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top this stew off with a sprinkle of fresh parsley for color and brightness. Sometimes I like a drizzle of good-quality olive oil or a squeeze of lemon juice right before serving—it really lights up the whole dish. A little crusty bread on the side is perfect for soaking up all that delicious broth.

Side Dishes

My go-to pairing is a simple green salad with a light vinaigrette to contrast the richness of the stew. You could also enjoy this with garlic bread or even some steamed green beans or asparagus for a complete meal.

Creative Ways to Present

For a cozy dinner party, try serving individual portions in rustic bowls with a few whole parsley sprigs and lemon wedges on the side. I once presented this stew in mini cast-iron skillets for a fun single-serve style that guests loved. Adding a candlelit table and crusty bread crostinis makes it feel super special.

Make Ahead and Storage

Storing Leftovers

I usually let the stew cool completely before transferring it to airtight containers. It keeps beautifully in the fridge for up to 2 days. The flavors deepen overnight, which is a nice bonus.

Freezing

I’ve frozen this stew a couple of times, and it works well if you leave out the potatoes (they can get mushy). Freeze the broth and seafood separately if possible. When thawing, add freshly boiled potatoes to maintain the perfect texture once reheated.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Adding a splash of seafood stock or water can loosen the broth if it’s gotten too thick. Avoid microwaving too aggressively to keep the seafood tender and prevent it from toughening up.

FAQs

Can I use other types of seafood in this Seafood & Potato Stew Recipe?

Absolutely! This recipe is very flexible. Feel free to substitute halibut and shrimp with cod, salmon, mussels, clams, or scallops—just adjust cooking times accordingly to avoid overcooking delicate seafood.
What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to two days. If you want to keep them longer, freeze the stew (ideally separating potatoes if possible) and reheat gently later.
Can I make this stew spicier?

Yes! Increase the red pepper flakes or add fresh chopped chili peppers during the final cooking step. Just add gradually and taste as you go to suit your heat preference.
Is seafood stock really necessary?

While you can technically use chicken or vegetable stock, seafood stock adds a wonderful depth and richness that’s hard to replicate. It’s worth picking up or making some yourself if you want that authentic flavor.

Final Thoughts

This Seafood & Potato Stew Recipe has become one of those dishes I turn to when I want comfort and elegance all in one pot. It’s easy to throw together, doesn’t demand fancy techniques, and tastes like you put in way more effort than you actually did. I genuinely hope you enjoy making and sharing this stew as much as I do—it’s perfect for cozy nights, casual dinners, or impressing friends without stress. Give it a try, and soon you’ll see why my family goes crazy for it!