Sep 24 2026
Restaurants›75 Chestnut›Nantucket Seafood Stew Recipe

Nantucket Seafood Stew Recipe

Inspired by 75 Chestnut
Time30m
Serves4

Shrimp, scallops, PEI mussels, salmon, swordfish, garden vegetables and bliss potatoes in a saffron-tomato broth.

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Ingredients

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Seafood and Vegetables

Method

Cooking Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Cook the Potatoes

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

  4. 4

    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.

  5. 5

    Serve

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

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