Curried Seafood Stew

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This Curried Seafood Stew is fast to make and delicious to slurp!

This recipe is versatile. You can use the fish and seafood that you have and that you like. I have used scallops in place of mussels. For a heartier meal, I have served this with fresh corn, boiled potatoes or a side of crusty bread and butter.

If you are using frozen fish and/or seafood, make sure they are thawed and patted dry completely before adding to the soup to avoid a fish-y taste.

5 from 1 reviews
Curried Seafood Stew
Prep time
Cook time
Total time
Recipe type: Soup and Stew
Serves: 4
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp curry paste
  • 1 - 28 ounce can of diced tomatoes
  • 1 cup red wine
  • 1 cup seafood broth (can substitute with other soup broth)
  • 150 g salmon fillet, skin removed, cut into large pieces
  • 150 g white-fleshed fish, cut into large pieces (cod, basa, halibut)
  • 230 g mussels
  • 6 large shrimp, peeled, deveined and tails removed
  • Parsley for garnish
  1. In a large pot, over medium heat, add in the oil and onion. Saute for about 5 minutes or until transluscent.
  2. Add in garlic cloves and curry paste. Allow to "bloom" or become fragrant ~20 seconds.
  3. Add in diced tomatoes, red wine and broth. Stir.
  4. Add in fish, mussels, shrimp. Cover and simmer for ~10 minutes. Check for mussels that have not opened and discard them.
  5. Serve in a bowl, garnish with parsley.


Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD Nutritionist and Registered Dietitian Calgary, AB.

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