Smoky Seafood Stew

Smoky Seafood Stew
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Whole Cooking and Nutrition. Recipe Credit: . Photo Credit: Renee Comet.

This stew is great year-round, but it’s best in late summer when bell peppers are extra plump and abundant at the farmers’ market. When buying fresh clams, make sure they are still alive with their shells tightly closed. This recipe is Katie Cavuto's rendition of the clambakes and lobster boils she loved as a kid.

  • Prep time
    1 hr 15 min
  • Cook time
    45 min
  • Servings
    6 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 210

  • Total Fat 6g
    • Saturated Fat 0.8g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 430mg
  • Total Carbohydrate 21g
    • Dietary Fiber 4g
    • Total Sugars 8g
  • Protein 18g
  • Potassium 915mg
  • Phosphorus 265mg

Choices/Exchanges: 1/2 Starch, 2 Nonstarchy vegetable, 2 Lean protein, 1/2 Fat



  • extra-virgin olive oil
    2 tbsp
  • onion(s) (chopped)
    1 cup
  • celery (chopped)
    1/2 cup
  • red bell pepper (chopped)
    1 cup
  • fine sea salt
    1/4 tsp
  • freshly ground black pepper (divided)
    1/2 tsp
  • garlic (minced)
    3 clove
  • crushed red pepper flakes
    1/2 tsp
  • smoked paprika
    1 tsp
  • tomato paste (no-salt-added)
    1 tbsp
  • low-sodium vegetable broth or low-sodium seafood stock
    4 cup
  • no-salt-added canned crushed tomatoes
    1 (15-oz) can
  • white potatoes (quartered)
    2 cup
  • lemon zest (freshly grated)
    1/2 tsp
  • lemon juice (freshly squeezed)
    1 tbsp
  • littleneck clams (soaked in water for 1 hour)
    1 lbs
  • medium shrimp (peeled and deveined, tails left on)
    1/2 lbs
  • white fish (such as hake or cod) (cut into 1-inch pieces)
    1/2 lbs
  • chopped fresh parsley
    3 tbsp
  • chopped fresh oregano
    2 tbsp


  1. Heat the oil in a large pot over medium heat. Add the onion, celery, bell pepper, salt, and black pepper, and cook, stirring occasionally, until vegetables have softened, 6–8 minutes. Add the garlic, red pepper flakes, paprika, and tomato paste. Continue to cook, stirring, for 1–2 minutes.

  2. Pour in the broth and tomatoes with their juices. Bring mixture to a boil, then add the potatoes. Reduce heat to low and cover the pot. Simmer for 15–20 minutes, or until the potatoes are tender.

  3. When potatoes are tender, increase heat to medium and add the lemon zest, lemon juice, and clams. Cover the pot and cook for 3 minutes. Stir in the shrimp and fish, cover again, and simmer for about 5 more minutes, until the clams open and the fish and shrimp are firm and opaque. Stir in the parsley and oregano, and serve immediately.