Seafood – Recipe Professional

White Wine Seafood Stew Recipe

admin — Sat, 14 Mar 2026 15:46:15 +0000

This seafood stew recipe is inspired by French bouillabaisse and has the a delicious light white wine and fennel broth.

If you are a seafood lover, there’s something special about a bowl of seafood stew with perfectly cooked seafood. Our version has no tomatoes and calls on white wine, garlic, and fennel. The broth is similar to our steamed mussels but calls on homemade seafood stock (it’s easy).

When serving this stew, you’ll want a few slices of crusty bread to go alongside so you can soak up all the delicious broth. Homemade focaccia bread would be amazing, too!

Key Ingredients

Fish: For this stew, I always choose flaky white fish like cod or halibut. They cook beautifully in the broth and add a delicate flavor.
Shellfish: I love a combination of shrimp, mussels, and clams. I leave the tails on the shrimp and scrub the mussels and clams before cooking them. If they have not already been removed, you will also need to remove the beards from the mussels (see more about that in our steamed mussels recipe).
Aromatics: My go-to aromatics are shallot, fennel, celery, and garlic. This classic combination creates a really delicious base. These are almost identical to my aromatics for poached salmon!
Seafood Stock: While you can certainly buy seafood stock, I prefer making my own. It’s surprisingly easy, and the flavor is unbeatable! You’ll find the instructions below in our recipe. The base is fish bones and the shells from our shrimp. Fish bones are inexpensive and readily available at most seafood counters.
White Wine: I use white wine when making my homemade seafood stock. If you use store-bought stock, check the tips section to see when to add a splash of white wine to the stew. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked chardonnay.
Spinach or Kale: Just before serving, I like to stir in some baby spinach or kale. They wilt quickly in the hot broth and add some nice color.
Cream: Though optional, a splash of cream at the end adds richness and mellows out the flavors of the broth. I love it!

Find the full recipe with measurements below.

How to Make Seafood Stew

Tip 1: Make homemade fish stock (it’s easy). Store-bought stock works, but if you want extra flavor, making fish stock is simple and takes about 45 minutes. Ask your seafood counter for fish bones (they usually have them).

I cook a little bacon in my pot first, then use the rendered fat to sauté shallot, carrots, and celery until soft. Add the fish bones, any shrimp shells from prepping your shrimp, and a few herbs. Cover with water, simmer for about 30 minutes, then strain. Use this stock as the base of your stew. (Snack on the bacon while you cook.)

Tip 2: Build the stew in layers. Start by softening the aromatics: shallot, fennel, celery, and garlic. Stir in the wine and your seafood stock, and bring to a simmer. Add the clams first since they take the longest to open. Then add the shrimp and mussels, and finally the fish, which cooks quickly. Finish by adding greens and swirling in a bit of cream to make the broth luxurious and silky.

More Easy Seafood Recipes

White Wine Seafood Stew

PREP
12 mins
COOK
1 hr 10 mins
TOTAL
1 hr 22 mins

We love this simple, light fennel-infused stew with fish and shellfish. If you have the time, make your seafood stock. It’s much quicker than chicken stock and makes this stew extra special. Our homemade fish stock below makes about 10 cups. You will need 4 cups for the stew. The stock can be made in advance and refrigerated for up to 2 days or frozen for several months.

4 to 6 Servings

You Will Need

For the Stew

3 tablespoons butter

1 large shallot, thinly sliced

1 fennel bulb, thinly sliced

2 ribs celery, thinly sliced

1 garlic clove, thinly sliced

1 pound small clams, cleaned

1/2 pound large shrimp, shelled, use the shells for seafood stock

1 pound mussels, cleaned

1 pound flaky white fish like cod or halibut, cut into 4 portions

1 cup dry white wine

4 cups seafood stock, try homemade (recipe below)

1 pound baby spinach or kale

1/4 cup heavy cream

Salt and fresh ground black pepper

Baguette, sliced and toasted for serving

Lemon wedges for serving

Homemade Seafood Stock (Optional)

2 pounds white fish bones

Shells from 1/2 pound of shrimp

2 slices thick-cut bacon

2 large shallots, chopped

2 medium carrots, chopped

2 ribs celery, chopped

2 crushed garlic cloves

4 sprigs fresh thyme

2 bay leaves

10 black peppercorns

Directions

Make Seafood Stock (Optional)

1In a large soup pot or Dutch oven, cook the bacon over medium heat until the fat renders and the bacon is crisp. Transfer the bacon to a plate, but leave the fat. (You can use bacon in another recipe or as a cook’s snack.)

2Add the chopped onion, carrots, and celery to the bacon fat. Cook, stirring often, until the onions soften, 3 to 5 minutes. Stir in the garlic and cook for 1 minute. Add the wine and cook for 5 minutes, then add the fish bones, shrimp shells, thyme, bay leaves, peppercorns, and 10 cups of water.

3Bring to a simmer. Cook at a low simmer for 30 minutes, removing any scum that rises to the top. Strain, then use immediately or refrigerate in a tightly covered container for up to 2 days or in the freezer for 3 months.

Make Stew

1Melt the butter in a wide pot or Dutch oven over medium heat. Add the onion, fennel, and celery. Add a pinch of salt and cook, stirring often, until softened and sweet, 3 to 5 minutes. Add the garlic and cook for 1 minute, then add the wine and cook for 5 minutes.

2Pour in 4 cups of seafood stock and bring to a simmer. Add the clams, cover, and cook for 3 minutes.

3Meanwhile, season the shrimp and fish with salt and pepper.

4Add the shrimp and mussels. Arrange the fish on top of the stew and scatter the greens around the pot. Cover and simmer until the shellfish opens and the fish and shrimp are firm and opaque, about 5 minutes more.

5Remove the pot from the heat, and then stir in the cream. Taste for seasoning and adjust with more salt and pepper. Serve divided between bowls with bread for dipping and lemon wedges on the side.

Adam and Joanne’s Tips

Stock: Our homemade stock takes 45 minutes and uses the shells from peeling the shrimp and fish bones. I buy fish bones at the seafood counter (they are inexpensive). You can substitute store-bought stock or light chicken broth.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
377
/
Total Fat
12g
/
Saturated Fat
5.7g
/
Cholesterol
161.9mg
/
Sodium
1321.3mg
/
Carbohydrate
13.5g
/
Dietary Fiber
3.2g
/
Total Sugars
2.6g
/
Protein
47.5g

AUTHOR:

Adam Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Seafood Stuffed Shells | The Recipe Critic

admin — Tue, 27 Jan 2026 16:49:16 +0000

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

If you loved my seafood lasagna, you are going to love these Jumbo pasta shells, which are generously filled with a creamy, savory seafood filling and coated in a rich Alfredo-based sauce.

Reasons You’ll Love This Recipe

Indulgence in Every Bite! This seafood stuffed shells recipe has the best flavor and is the perfect choice for a date night in, or a comforting meal to impress your loved ones!
Make it a Meal! Seafood stuffed shells are delicious on their own but would be amazing served with breadsticks, a fresh green salad, and a better-than-anything cake for dessert.
Simple Assembly! This dish comes together easier than you think! It can be on the table in about 45 minutes, which includes prep and cook time!

Seafood Lovers Dream

Is it true that you either love seafood or hate it? Where are my seafood lovers at? This recipe combines creamy, cheesy deliciousness with succulent crab and shrimp, all loaded in a jumbo pasta shell. All my seafood-loving follower’s dreams just came true!

How to Make Seafood Stuffed Shells

You’re going to want to make this seafood stuffed shells recipe again and again. The prep and assembly time is only about 20 minutes, and then the oven does the rest of the work. It looks and tastes really elegant, but it’s actually so easy to make!

Cook the Shells: Preheat oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray. Cook the shells according to the package directions until they are al dente. Drain and set aside.
Make the Filling: In a large bowl, stir the ricotta cheese, egg, old bay seasoning, Italian seasoning, Dijon mustard, salt, and black pepper. Fold the shrimp and crabmeat into the filling mixture.
Make the Sauce: In a separate bowl, whisk together the alfredo sauce, heavy cream, parmesan cheese, Italian seasoning, and salt and pepper to taste. Pour about ½ cup of the sauce into the bottom of the baking dish.
Fill the Shells: Take one jumbo shell in one hand and stuff it with about 2 tablespoons of the filling seafood mixture.
Pour Over the Sauce: Place the seafood stuffed shells open-side up in the sauce-lined baking dish. Until the filling has been used and the dish has been filled. Pour the rest of the sauce over the stuffed shells.
Make the Topping and Bake: In a small bowl, whisk together the bread crumbs, parmesan cheese, butter, and seasoning. Sprinkle the crumb topping over the sauce-covered shells and bake for 20-25 minutes, until the shells are heated through and the topping is browned. Remove the seafood stuffed shells from the oven and let rest for a few minutes before serving.

Seafood Stuffed Shells Tips and Variations

Here are my top tips for making these shells stuffed with seafood!

Using Uncooked Shrimp: If you use uncooked shrimp, boil it for a moment in the same water you boiled the pasta in, just until it turns pink, then remove and use as directed.
What Size Shrimp Should I Use? I like to use small shrimp for this recipe, even salad-size shrimp, so you get more in each shell. If you can only find larger shrimp, coarsely chop them before adding them to the filling.
Crab Meat Option: You can use real crab meat in this seafood stuffed shells recipe if you prefer.

Make Ahead and Storing Options

In the Refrigerator: Store leftover seafood stuffed shells in the fridge in an airtight container for up to 3 days.
Make Ahead: Prepare all the elements of the dish and assemble, leaving off the crumb topping. Store the prepared casserole in the fridge for up to 3 days or in the freezer for up to 2 months before topping with crumb mixture and baking.
Bake from Frozen: Preheat oven to 350 degrees Fahrenheit, cover the seafood stuffed shells dish with foil and bake for 45-50 minutes, remove the foil, sprinkle the crumb mixture over, and bake uncovered for another 10-15 minutes.

More Delicious Seafood Recipes

If you liked these seafood stuffed shells, you would love my creamy lemon garlic seafood pasta. You should also try these other seafood-inspired recipes.

Appetizers

Salmon Rillettes

2 hours 40 minutes

Recipe Skill Levels

Sushi Bake

1 hour 3 minutes

Dinner

Tuna Steak

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Dinner

Marry Me Shrimp Pasta

30 minutes

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