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


★★★★★ 2 votes

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
  • 1
    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
  • 6
    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

How to Make Fisherman's Stew


  1. Heat the olive oil in a large saucepan set over medium heat
  2. Add the onion, garlic, bell pepper and carrot. Cook stirring occasionally until the onions and peppers are tender. (about 7-8 min.)
  3. Add the oregano and pepper flakes - cook for 1 min. Add the parsley and white wine and cook for 1 additional minute.
  4. Add the tomatoes and broth and bring to a simmer.
  5. Add the tilapia pieces and cook, stirring occasionally until the fish is almost cooked through. (about 4 min.)
  6. 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.
  7. Top with freshly grated or shaved parmesan cheese and serve with crusty rolls.

Printable Recipe Card

About Fisherman's Stew

Course/Dish: Chowders Fish Soups
Main Ingredient: Seafood
Regional Style: American

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