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A bowl of seafood stew with shrimp, spices, and herbs on a wooden table, accompanied by a spoon and lemon wedges. A patterned cloth is in the background.
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5 from 1 vote

Fisherman’s Stew Recipe

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.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Resting Time5 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Servings: 10 servings
Calories: 381kcal
Author: Kita Roberts

Equipment

Ingredients

For the stew:

  • 1 lb smoked chorizo or smoked andouille
  • 1 lb sweet Italian Sausage
  • 1 tbsp oil
  • 1 large onion diced
  • 1/2 tsp Kosher Salt
  • 6 garlic cloves minced
  • 1 tsp Girl Carnivore Over Easy or an herbaceous Mediterranean spice blend
  • ½ cup white wine use a dry white wine
  • 28 oz fire roasted diced tomatoes with liquid
  • 8 oz clam juice
  • 1- quart chicken broth
  • 1 lb large shrimp peeled, deveined, and tails removed
  • 2 lbs white fish cod or halibut, cut into 1” pieces
  • 1 tsp Fresh thyme
  • 1 tsp Fresh oregano
  • 1 tbsp Fresh Parsley
  • Freshly ground Black Pepper

Garnish:

  • Red Pepper Flakes
  • Freshly grated parmesan cheese
  • Lemon wedges

Instructions

  • Start by slicing the smoked sausage into ½” pieces.
  • Then remove the Italian sausage from the casing and break into ½ to 1” pieces.
  • Preheat a large Dutch Oven over medium high heat
  • Add the oil and swirl to coat.
  • When the oil is shimmering, add half the onion and half of the sausages.
  • Sauté for 7 to 10 minutes, until the onion has softened and become translucent.
  • Transfer to a platter and repeat with the remaining onion and sausage, cooking for another 7 to 10 minutes.
  • Add the garlic and cook 30 seconds longer.
  • Stir in the Girl Carnivore Over Easy seasoning.
  • 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.
  • Add all of the sausage and onion back into the pot.
  • Pour in the remaining wine and let it simmer for 3 to 5 minutes.
  • Slowly add in the clam juice, tomatoes and chicken broth and bring to a boil.
  • Reduce the heat to a gentle simmer and cover with a lid.
  • Allow the stew to simmer for 1 hour.
  • Add the shrimp and chunks of halibut and stir into the stew.
  • 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.
  • Remove from heat, stir in the fresh herbs, and season with freshly ground black pepper.
  • 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.

Notes

  • 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. 

Nutrition

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