Looking for a hearty seafood stew that’s surprisingly simple to make? This fisherman’s stew combines the smoky richness of chorizo and Italian sausage with tender cod and succulent shrimp in a flavorful broth. It’s the kind of one-pot meal that tastes like it took all day, but comes together in a few hours.
And while it may be easy to make, the secret lies in building layers of flavor, starting with the rendered sausages that create a rich foundation for the seafood and broth. Each spoonful delivers a perfect balance of land and sea – smoky sausage, flaky white fish, and plump shrimp in every bite.
Ingredients:
- Smoked chorizo or andouille
- Sweet Italian sausage
- Oil
- Onion
- Kosher salt
- Garlic cloves
- Girl Carnivore Over Easy or Mediterranean spice blend
- White wine, Diced tomatoes, Clam juice, Chicken broth
- Large Shrimp
- White fish, such as cod or halibut
- Fresh thyme, oregano, and parsley
- Freshly ground Black pepper
- Garnish: red pepper flakes, parmesan cheese, lemon wedges
Instructions:
- Prep the Meats: Slice the smoked sausage and crumble the Italian sausage. Brown in a Dutch oven with onion and garlic, seasoning with spices.
- Build the Stew Base: Deglaze the pan with white wine, then add clam juice, tomatoes, and broth. Simmer to develop flavors.
- Add Seafood: Incorporate shrimp and fish, simmering until just cooked through.
- Finish with Fresh Herbs: Stir in fresh thyme, oregano, and parsley. Season with black pepper.
Recipe Tips:
- Sausage Selection: The choice between smoked chorizo and andouille can affect the overall smokiness of the dish, so select based on your preference for a deeper or milder smoke flavor.
- Spice Blend: Using a custom or pre-made blend like Girl Carnivore Over Easy adds a unique flavor profile that complements the seafood beautifully.
- Choice of Seafood: Ensure that the shrimp and fish are fresh to maximize the flavor of your stew. Choose a meaty and firm white fish that can remain bite-sized after stewing. Feel free to add additional shellfish like mussels or even crab if you have it on hand.
How to Serve:
Serve the stew piping hot, garnished with red pepper flakes, a sprinkle of Parmesan, and a squeeze of lemon for a bright touch. Add some warm, crusty bread to soak up the flavorful broth.
Storage and Reheating:
Cool leftovers before storing them in the refrigerator in an airtight container for up to 3 days.
To Reheat: Warm in a large pot or Dutch oven on the stove over low heat, adding a splash of broth if necessary to loosen it up. We don’t recommend the microwave as it can unevenly heat the soup and cause the shrimp to become tough.
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When the temperature drops and you need some serious comfort food action, this seafood stew will save the day. Every bite is packed with chorizo, Italian sausage, tender shrimp, and flaky cod in a flavorful broth that feels like it took hours to make.
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Start by slicing the smoked sausage into ½” pieces.
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Then remove the Italian sausage from the casing and break into ½ to 1” pieces.
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Preheat a large Dutch Oven over medium high heat
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Add the oil and swirl to coat.
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When the oil is shimmering, add half the onion and half of the sausages.
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Sauté for 7 to 10 minutes, until the onion has softened and become translucent.
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Transfer to a platter and repeat with the remaining onion and sausage, cooking for another 7 to 10 minutes.
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Add the garlic and cook 30 seconds longer.
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Stir in the Girl Carnivore Over Easy seasoning.
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Deglaze the pan by slowly stirring in half of the wine, using caution as it will produce steam, and with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
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Add all of the sausage and onion back into the pot.
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Pour in the remaining wine and let it simmer for 3 to 5 minutes.
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Slowly add in the clam juice, tomatoes and chicken broth and bring to a boil.
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Reduce the heat to a gentle simmer and cover with a lid.
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Allow the stew to simmer for 1 hour.
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Add the shrimp and chunks of halibut and stir into the stew.
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Increase the heat to a boil and let the stew cook for 10 more minutes until the shrimp and fish are cooked through and opaque.
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Remove from heat, stir in the fresh herbs, and season with freshly ground black pepper.
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Immediately ladle into bowls and serve with optional red pepper flakes, grated parmesan cheese and lemon wedges along with a loaf of crusty bread, if desired.
- Use a Spanish chorizo, not a Mexican chorizo, when picking sausage for the stew. Spanish chorizo is milder and has a smoky flavor.
- You want a flakey white fish for this stew, a hearty halibut or cod are perfect.
Serving: 1serving | Calories: 381kcal | Carbohydrates: 11g | Protein: 40g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 1274mg | Potassium: 639mg | Fiber: 2g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 7mg
