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Easy Seafood Stew Recipe

An easy seafood stew prepared with fresh seafood and a touch of ouzo.
Course Main
Cuisine Greek
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 serves
Calories 330kcal
Author Peter G


  • 2 tbsp olive oil
  • 1 onion thinly sliced
  • 1 fennel bulb thinly sliced
  • 3 cloves garlic minced
  • 1 red chili finely sliced
  • cup white wine preferably dry
  • 1 pinch saffron
  • 1 tbsp ouzo
  • 400 g tomatoes crushed, from a can
  • 2 tbsp tomato paste
  • 400 ml fish stock fresh is best but if buying a prepackaged one check to see how many additives there are!
  • 8 mussels cleaned, fresh
  • 8 scallops
  • 10 prawns tails intact
  • 8 calamari rings
  • 400 g fish fillets firm white fish preferred
  • cup flat leaf parsley roughly chopped


  • Saute the onion, fennel and garlic for about five minutes until translucent and aromatic. Add the chili and saute for a few more minutes. Add the wine, saffron and ouzo and allow it to cook off for about 2 minutes.
  • Add the crushed tomatoes, tomato paste and fish stock and bring to the boil. Lower the heat to medium and allow the mixture to simmer and thicken-for approx. 30 mins
  • Add the mussels, scallops and prawns and cook for 5 minutes
  • Add the calamari rings and chunks of fish and cook for a further 5-7 mins
  • Remove from the heat and garnish with lots of fresh parsley and serve with bread.


Serves 4 as a starter or 2 as a main.


Serving: 1serve | Calories: 330kcal | Carbohydrates: 17g | Protein: 34g | Fat: 11g | Saturated Fat: 2g