Fisherman's Stew

This is such a simple stew that packs a ton of flavor and different kinds of seafood to satisfy every seafood lovers taste!  Make sure to get a fresh baguette to help soak up that delicious broth.


  • 2 tbsp olive oil
  • 1/2 cup shallots, minced
  • 1/2 red pepper, finely chopped
  • 3/4 cup white wine
  • 1 tsp salt
  • 1 tsp dried basil
  • black pepper to taste
  • 2 garlic cloves, minced
  • 28oz can diced tomatoes
  • 1 bay leaf
  • 2 cartons chicken broth
  • 1 head broccoli, chopped into bite sized pieces
  • 1 lb grouper, cod or other white fish, cut into bite sized chunks
  • 1 lb cooked shrimp
  • 1 1/2 lbs mussels, scrubbed
  • 2 tbsp fresh basil, chopped


Heat oil in a large pot or dutch oven over medium heat.  Add shallots and bell peppers.  Saute until shallots start to become translucent, about 5 minutes.  Add wine, salt, dried basil, black pepper, minced garlic, tomatoes, bay leaf and chicken broth. Bring to a boil and then reduce heat and let simmer for 5 minutes.  

Add chopped broccoli, fish and shrimp.  Lay mussels on top, cover and cook for 5-8 minutes or until all of the mussels have opened.  

Serve immediately with a side of crusty bread and top stew with fresh basil.