Like it or not, fall is quickly approaching—which means it is time to start preparing for colder weather and warming recipes. Fall is by far my favorite season of the year (strongly influenced by football), and I also love having a hearty stew, soup, or other warm meal to pair with the changing leaves and cooling weather.

This seafood stew is partially inspired by our friend Russ, of the Domestic Man, as he gifted us with some homemade fish stock (UPDATE: get the recipe here) when we last visited. He’s one of our aspirational cook friends (check out our review of his cookbook here), and we wanted to take full advantage of the offering. This stew may be made with a variety of seafood, depending on what is available where you are, and is quite delicious. We hope you’ll take this recipe on and make it your own this fall.



Ingredients

1/4 C avocado oil

3 C onion, chopped

1 1/2 C celery, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

3 garlic cloves, pressed

1 tsp sea salt

1/2 C white wine

1 Tbsp paprika

1/4 tsp cayenne

6 sage leaves, chopped

1 Tbsp rosemary, chopped

4 C fish stock (or chicken stock)

1 lb raw shrimp, deveined and peeled

1/2 lb raw bay scallops

5 plum tomatoes, chopped and seeded

1 lb halibut, cut into 1-inch cubes

2 Tbsp basil

2 Tbsp flat parsley

salt & pepper to taste

Method

Heat oil in dutch oven or large pot over medium-high heat. Add onion and celery. Sauté for 3 to 4 minutes.

Add green and red bell pepper. Sauté for 1 to 2 minutes. Add garlic and 1 tsp salt, and mix well. Sauté for 1 minute.

Then add white wine, paprika and cayenne. Mix well and boil for 5 to 7 minutes, until wine is reduced by about half. Add sage, rosemary, and fish stock.

Stir well, bring to a boil, and then reduce heat to a simmer. Cover and cook for 35 minutes.

Add shrimp and scallops. Cook 2 to 3 minutes. Add tomatoes, halibut, and half of the parsley. Cook for 4 to 5 minutes.

Add remaining parsley and basil. Then add salt and pepper to taste (a dash or a pinch each).

Remove from heat, allow stew to rest for 5 to 10 minutes, and then serve.

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