Seafood Stew
Preparation Time

Under 30 Minutes

Total Time

More than 1 Hour

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Seafood Stew

Ahoy there, seafood lovers! Here's a savory stew that goes overboard on taste with a Dutch oven-filled fiesta of seafood flavor.


1 cup shredded carrots

1 cup sliced celery

1 cup sliced leeks

2 teaspoons minced garlic

1/4 cup butter

2 cups water

2 cups cubed baking potatoes

1 (8-ounce) jar clam juice

1 cup CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium

1 cup dry white wine

2 bay leaves

1/2 teaspoon seafood seasoning mix

1/2 teaspoon dried thyme leaves

1/4 teaspoon coarsely ground pepper

1 pound (20 to 25) fresh or frozen raw shrimp, shelled, deveined and rinsed

1 pound white fish fillets (such as halibut or scrod), cut into 1-inch pieces

1 (6-ounce) package frozen cooked crabmeat, thawed

1/2 pound Black Label® Bacon, cooked and crumbled


1. In Dutch oven, cook carrots, celery, leeks and garlic in butter 8 to 10 minutes or until vegetables are softened.
2. Add water, potatoes, clam juice, salsa, wine, bay leaves, seafood seasoning, thyme and pepper to Dutch oven; bring to a boil. Reduce heat to medium-low. Cover; cook, stirring occasionally, 30 to 40 minutes or until potatoes are just tender.
3. Add shrimp, white fish and crab to Dutch oven. Cook, stirring occasionally, 4 to 5 minutes or just until shrimp turn pink. Stir in bacon. Remove bay leaves before serving.