Russell's Fish Stew
Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.
A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
10 Shrimp Stews With Big Flavor
Our flavorful favorites include tomato shrimp stews, creamy shrimp stews, Moroccan shrimp stew, Brazilian shrimp stew, and gumbo.
Chef John's Shrimp Etouffee
Enjoy well-spiced shrimp in delicious gravy with this classic New Orleans shrimp etouffee.
20 Fish Stew Recipes That Are Warm and Comforting
We've rounded up our best fish stews to make with halibut, salmon, sea bass, cod, and so much more.
Turkish Fish Stew
A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences.
Good New Orleans Creole Gumbo
This authentic Creole Gumbo from New Orleans starts out with a slow cooked roux.Traditional gumbo file powder is used to flavor shrimp, crabmeat, and andouille sausage.
This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
Old Charleston-Style Shrimp and Grits
This shrimp and grits recipe is a traditional low-country favorite!
SC Frogmore Stew
Being a South Carolina girl at heart, this has and will always be one of my favorite and most comforting meals.
Brazilian Fish Stew
This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.
Auntie Anita's Lobster Stew
Stirring is the most important thing in this masterpiece, otherwise it will curdle. According to experts on fine Maine cookery, the important steps to success in creating the perfect lobster stew are, first, this partial cooling before ever so gently adding the milk - a mere trickle at a time. The constant stirring until the stew blossoms a rich salmon color under your spoon and, finally, the aging, since every passing hour improves ins flavor. Some 'experts' even say two days. Overnight is good and 5 to 6 hours improves its flavor considerably. Be sure to reheat slowly.