🔆 Try These Variations

This recipe calls for firm white fish, but you can use other fish and types of seafood depending on what you have on hand. Since the seafood component is added at the end of the recipe, just stir it into the stew for a few minutes or until it’s cooked through. In the comments below, readers have shared their successful experiences using other seafood such as shrimp, sea bass, scallops, mussels, and calamari.

If you love a spicy stew, then double the cayenne. As written, this stew has a low spiciness level, just mildly hot from the 1/4 tsp of cayenne. This is my preference because it allows the other flavors to shine without being overpowered by cayenne, but you can add more to taste after cooking.