Seafood Stew Recipe

Rinse clams and mussels under cold water; discard any with cracked shells or that do not close when tapped. Pat seafood (cod and calamari) dry and cut cod into 1–1.5 inch chunks. Halve cherry tomatoes if using fresh. Trim and thinly slice fennel (reserve some fronds for garnish) and leeks (white and light green parts only). Mince garlic for stew and separate 2 cloves for the garlic toast. Drain and rinse canned butter beans.

Prepare garlic butter

Mix softened butter, minced garlic (2 cloves), and a pinch of sea salt. Spread mixture on sliced baguette. Brush tops lightly with olive oil.

Toast slices on a baking sheet under a broiler or in a 425°F (220°C) oven until golden at the edges, about 2–4 minutes. Watch closely to avoid burning. Keep warm and set aside.

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add butter. When butter melts and begins to foam, add sliced leeks and fennel. Sauté until softened and translucent, about 6–8 minutes.

Stir in minced garlic (for stew) and red pepper flakes; cook 30–45 seconds until fragrant. Add smoked paprika if using and stir to combine.

Add cherry tomatoes (or canned tomatoes) and cook 3–4 minutes to break down fresh tomatoes. Pour in white wine to deglaze, scraping up browned bits. Let the wine reduce by half, about 3 minutes.

Stir in fish stock (or chicken stock), thyme, bay leaf, salt, and black pepper. Bring to a gentle simmer.

Add butter beans to the simmering broth. Reduce heat to low and simmer gently for 8–10 minutes to allow flavors to meld and the beans to warm through.

Increase heat to medium so broth is at a steady simmer. Add rock cod chunks, nestling them into the broth. Cook 3–4 minutes.

Add calamari rings and tentacles and continue simmering 1–2 minutes.

Add clams and mussels, cover the pot, and steam until shells open: about 4–6 minutes. Shake the pot or stir gently once or twice during cooking to ensure even heating. Discard any clams or mussels that remain closed after cooking.

Taste broth and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. If broth is too thin, simmer uncovered 2–3 minutes to reduce slightly; if too strong, add up to 1/2 cup more stock or a splash of water.

Turn off heat and stir in chopped parsley and a squeeze of lemon juice. Drizzle remaining 1 tbsp olive oil over the stew for gloss if desired. Remove bay leaf.

Ladle stew into deep bowls, making sure each serving gets a mix of cod, calamari, clams, mussels, and butter beans. Garnish with fennel fronds and additional parsley. Serve immediately with garlic toast on the side for dipping.