Nantucket Seafood Stew Recipe

Prepare the Broth

In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are soft, about 5 minutes.

Add Broth and Flavoring

Stir in the tomato puree and saffron threads. Pour in the fish stock or vegetable broth and bring to a simmer. Season with salt and black pepper.

Cook the Potatoes

Add the diced bliss potatoes to the pot and cook for about 10 minutes until they start to become tender.

Add Seafood

Gently add the shrimp, scallops, mussels, salmon, and swordfish to the pot. Cover and cook for an additional 5-7 minutes or until the seafood is cooked through and mussels have opened.

Serve

Taste and adjust seasoning if needed. Ladle the stew into bowls and garnish with fresh parsley. Serve hot.