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–+ servings
Seafood Cream Stew

Seafood Cream Stew

Indulge in the rich flavors of Seafood Cream Stew, a creamy and comforting dish perfect for any occasion. Easy to make and packed with fresh seafood.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g white fish (cod, haddock, or whiting), cut into chunks
  • 200 g salmon, cut into chunks
  • 200 g peeled shrimp
  • 200 g mussels or clams (optional)
  • 2 carrots, sliced into rounds
  • 1 leek, thinly sliced
  • 1 onion, finely chopped
  • 50 g butter
  • 2 tablespoons flour
  • 150 ml white wine (optional; replace with fish stock if needed)
  • 300 ml fish or vegetable stock
  • 150 ml heavy cream
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 bay leaf
  • 1 sprig of thyme
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Whisk
  • Small mixing bowl
  • Slotted spoon

Method
 

  1. Melt 25 g of butter in a large pot over low heat and sauté onion, carrots, and leek for about 5 minutes until softened.
  2. Pour in the stock, add bay leaf, thyme, and white wine (if using), then bring to a boil before reducing heat.
  3. Add fish chunks and salmon, cooking for 5 minutes; add shrimp for the last 2 minutes and remove mussels if using.
  4. In another saucepan, melt the remaining butter and stir in flour to create a roux, then gradually whisk in the hot stock until thickened.
  5. Mix cream with egg yolk and lemon juice in a small bowl; stir into the thickened sauce and season with salt and pepper.
  6. Gently fold the cooked seafood into the sauce, warming through without boiling, then ladle into bowls and garnish with parsley.

Nutrition

Calories: 380kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 10gCholesterol: 180mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

Use the freshest seafood available for the best results and avoid overcrowding the pot while cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently and add a splash of stock if needed. Toasting the flour in the roux for an extra minute enhances the sauce's flavor.
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