55 mins

    A wonderful seafood stew! Serve with warm, crusty bread for mopping up every last drop!

    725 people made this

    Serves: 14 

    • 185g butter
    • 2 onions, chopped
    • 2 cloves garlic, crushed
    • 1 bunch fresh parsley, chopped
    • 800g canned whole plum tomatoes
    • 2 cups (500ml) chicken stock
    • 2 bay leaves
    • 1 tablespoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 1 cup (250ml) water
    • 1 1/2 cups (325ml) white wine
    • 750g large fresh raw prawns, peeled and deveined
    • 750g sea scallops
    • 18 small clams
    • 18 mussels, scrubbed and debearded
    • 250g crab meat
    • 750g white fish fillets, cut into chunks

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Over medium low heat, melt butter in a large stockpot, then add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
    2. Add tomatoes to the pot (break them down a little as you add them). Add chicken stock, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
    3. Stir in the prawns, scallops, clams, mussels, crab meat and fish. Bring to the boil. Lower heat, cover and simmer 5 to 7 minutes until clams and mussels open. Ladle into bowls and serve with warm, crusty bread.

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    Reviews in English (587)


    I made the basic soup base then added some frozen mixed seafood at the end because that's all I had at the time. I substituted Italian seasoning for all the dried herbs. It was great! I will cook this again following the recipe closely. I'm sure it will be better than great!  -  29 Mar 2011


    Fantastic!!! I made a few changes, took some hints from other reviews. Such as, used 1 large can of crushed tomatoes and 1 14.5 oz. can of stewed tomatoes, no water. I also used 1 bottle of clam juice and 1 cup of chicken broth and I added calamari and some extra garlic. I simmered the broth for over an hour, until we were just about ready to eat, and then added the fish (took order from another recipe) first the clams for about 5 min, till they start to open, then the crab legs (about 1 minute) then the mussels, shrimp, squid, scallops and cod. Cook stirring frequently until the mussels open, the shrimp curl and the squid and scallops are just firm (about 3 minutes). Everything was cooked just right and the flavor.......wonderful!!! The recipe served 6 adults and we had a little left over. I took some of the broth and cooked some extra shrimp in it and then added the rest of the broth and fish and warmed it was wonderful even as a leftover.  -  28 Dec 2001  (Review from Allrecipes US | Canada)


    Those of you who have read my other ratings know that 4 stars means my family loved it. 5 stars is absolutely above and beyond. This is hands-down the best recipe we've ever tried on All Recipes!!!! A few helpful hints if you are going to try this wonderful recipe: Be sure you have a really big pot! You will want to avoid stirring this too much in order to avoid breaking up the meat, so a big pot is critical! Use very dry white wine. A sweet white wine will interfer with the flavor of the seafood, whereas a dry white will compliment the flavor wonderfully! Don't use flake-style crab meat as it will just disappear in the broth. Either use king crab legs in the shell or precook your crab legs and extract the meat for the soup. (if you use crab legs in the shell, add 1/2 lb to the amount) Place the cod in large pieces on top at the very end and cook it quickly. This will ensure that the cod won't break apart and your guests can extract whole pieces to their plates. Cook quickly and serve! If you cook too long the seafood will dry, flake, and lose flavor. The three secrets to success for this recipe: Fresh, Fresh, Fresh seafood! Make this for someone you love. I made it for my Dad and he still raves.  -  20 Feb 2006  (Review from Allrecipes US | Canada)