Seafood Stew

A comforting blend of flavors, this hearty fisherman’s stew combines a variety of seafood in a rich tomato and beer broth. Serve with toasted sourdough bread rubbed with fresh garlic for an enticing hands-on meal.

Prep time
20 minutes
Cook Time
50 minutes

3 tablespoons olive oil
2 medium yellow onions, diced
4 cloves garlic, minced
2 bay leaves
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon dried oregano
28 ounces canned tomatoes, diced
3 cups fish or chicken stock
1 cup Miller Lite
1 bottle (8 ounces) clam juice
2 tablespoons tomato paste
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
1 pound jumbo (16/20) shrimp, peeled and deveined
1 pound red snapper or halibut fillets, cut into 2-inch pieces
1 pound steamed  crab clusters, separated
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped


Step 1
In a large pot, heat oil over medium heat. Add onions, garlic, bay leaves, red pepper, salt, and oregano and simmer, stirring occasionally, for 8 to 10 minutes until onions are soft and translucent. Add tomatoes with their juices, fish or chicken stock, Miller Lite, clam juice, and tomato paste; stir to combine. Bring to a boil over high heat then reduce heat to a low simmer and simmer for 30 minutes. Taste and season with additional salt and pepper, if needed.

Step 2
Increase heat to medium-high and bring to a slight boil. Add clams and mussels, cover and simmer for 5 minutes or until the clams and mussels begin to open. Add shrimp, fish, and crab. Cover and simmer for an additional 5 minutes until shrimp and fish are cooked through and the clams and mussels are completely open. Discard any unopened clams or mussels. Stir in basil and parsley and serve immediately.

Notes: Step 1 can be made a day in advance and refrigerated, covered, until needed. Bring to a boil when ready to proceed. // Steamed Dungeness crab is the most common crab available in grocery stores. Steamed King crab legs can also be used. Cleaned fresh crab (a harder find) can also be used but it must be cooked at the same time the clams and mussels are.