Fisherman's Stew

Anna Wallace


I skipped the capers, added bay scallops and used jumbo shrimp cut in bite sized pieces -also Fire Roasted tomatoes replaced the petite diced. This incredible soup was served with crusty roll and grated parmesan - YUM
(Original recipe from

pinch tips: How to Make a Pie Shell & Lattice Top





Stove Top


1 Tbsp
olive oil
1 medium
onion chopped
3 clove
minced garlic (or to taste)
1 medium
red bell pepper diced
1 large
carrot, diced
1/2 tsp
dried oregano
1/4 tsp
crushed red pepper (or to taste)
1/2 c
chopped flat leaf parsley
white wine (pinot grigio/ single serve bottle)
1 can(s)
fire roasted tomatoes with garlic undrained
3/4 c
vegetable broth (more or less to taste)
1/2 tsp
kosher salt
1 1/4 lb
tilapia filets cut in 1 inch pieces
jumbo shrimp(12-16 ct) peeled deveined and cut into 3 pieces each
1/3-1/2 lb
bay scallops
salt and pepper to taste

Directions Step-By-Step

Heat the olive oil in a large saucepan set over medium heat
Add the onion, garlic, bell pepper and carrot. Cook stirring occasionally until the onions and peppers are tender. (about 7-8 min.)
Add the oregano and pepper flakes - cook for 1 min. Add the parsley and white wine and cook for 1 additional minute.
Add the tomatoes and broth and bring to a simmer.
Add the tilapia pieces and cook, stirring occasionally until the fish is almost cooked through. (about 4 min.)
Add the shrimp and scallops and continue to simmer until the shrimp is barely cooked through. (2-3 min.)

Remove from heat and season with salt and pepper to taste.
Top with freshly grated or shaved parmesan cheese and serve with crusty rolls.

About this Recipe

Course/Dish: Chowders, Fish Soups
Main Ingredient: Seafood
Regional Style: American
Hashtags: #stew, #Seafood, #Fisherman