Fisherman’s Stew

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 2015-12-31 12.29.59

The best thing about this recipe is the speed. The flavors taste much more intricate than the 15 minutes it takes to prepare it. I often used pre-prepped ingredients, making this warm and comforting meal great for weeknights. It’s full of protein and vitamins (and flavor) but is low carb and low fat. It’s best with a huge chunk of crusty sourdough bread, but since we are gluten-free, I simply make homemade croutons out of g-free bread for the boys in my family who tend to eat a bit more.

Fisherman’s Stew

By January 1, 2016

2015-12-31 12.29.01

My kids ate this up, and I have one who doesn't care for tomatoes, so that says a lot. The key for them was getting the big shrimp. Feel free to sub other seafood, or do all shrimp, or all white fish. To make my life easier, I did large frozen shrimp and a mixed seafood from Trader Joe's. I like it best with shrimp and tilapia.

  • Prep Time : 5 minutes
  • Cook Time : 15 minutes
  • Yield : 6


  1. In a large pot, add the oil and set to medium heat. Add the garlic and saute for 1 minute. Add the shallot and onion and saute for 5 minutes, then add the carrots and stir for 2 minutes.
  2. Add the wine, tomatoes, broth and drained red peppers, and bring to a simmer.
  3. Add oregano and salt, then add the seafood, stirring occasionally until it's cooked through, about 4 minutes.
  4. Remove from heat, stir in capers and season with salt and pepper and crushed red pepper.
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2 Responses to Fisherman’s Stew

  1. Herb Niles

    Erin, Friends with your parents and your dad mentioned your site couple weeks ago during golf. I made your fisherman’s stew (a couple alterations to accommodate fridge and pantry) and it was wonderful. Easy to make, lots of flavor and not too filling. I am a home baker so had a fresh baguette to go with it and made for a delicious dinner. I will be trying more of your recipes in the future.
    Herb Niles

    • Erin Woodbury

      Thank you so much for writing! I am so happy you liked it!!

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