Looking for a warm and inviting meal that’s both healthy and delicious? This Seafood & Fish Stew with Thyme is exactly what you need! It’s incredibly aromatic, wonderfully tender, and just the right kind of comforting for the whole family. One of the best things about this recipe is how flexible it is. Feel free to play around with the ingredients to suit your family’s preferences. Don’t have a specific type of fish on hand? No problem! You can swap it out for whatever you have. Not a fan of leeks? A regular onion works perfectly, or even a touch of fennel for a sophisticated twist.
Ingredients:
- 4 carrots, ready to add sweetness and color
- 1 tablespoon butter, for a rich base
- 1 teaspoon curry powder, for a hint of warmth and spice
- A pinch of white pepper (black pepper works too!), to awaken the flavors
- 1 leek (or 1 regular onion, or even half a fennel bulb for a delightful anise flavor)
- 1 pound (400g) fish fillets – use what you love! Think trout, pike, walleye, perch, or even sole. Whatever’s fresh and available!
- 0.2 teaspoon dried rosemary, for its fragrant pine notes
- 0.5 teaspoon dried thyme (or a few sprigs of fresh), the star herb of this stew!
- 1 tablespoon lemon juice, for a bright, zesty finish
- 1 tablespoon chopped fresh dill, for a burst of freshness
- 5-8 ounces (150-225g) mussels (optional, you can also use calamari or simply skip them)
- 7 ounces (200g) peeled shrimp, for that classic seafood touch
- 0.5 cup cream, to make it wonderfully rich and smooth
- A splash of liquid from canned mussels, or a bit of fish broth, white wine, or even just water to thin the sauce
Preparation:
1. Sauté the Carrots:
First, slice your carrots into thin rounds or strips. In a large, deep skillet or Dutch oven, melt the butter. Add the curry powder, pepper, and the sliced carrots. Give it a good stir to coat everything evenly. Cover the pan and let the carrots gently simmer over low heat for about 10 minutes. They’ll soften beautifully in their own natural juices.
2. Add Fish & Other Veggies:
While the carrots are cooking, take your fish fillets and carefully remove any bones. Cut the fish into medium-sized pieces, about 1.5 inches (3×3 cm) or slightly larger. Slice your leek (or onion/fennel) into half-rings. Once the carrots are tender, layer the sliced leeks (or alternatives) over them, and then arrange the fish pieces on top.
3. Season & Steam:
Now it’s time for the aromatics! Sprinkle in the rosemary, thyme, lemon juice, and dill. Cover the pan again and let it cook for another 5 minutes. The magic here is that the fish will gently steam to perfection from the moisture released by the vegetables, keeping it incredibly tender.
4. Finish with Seafood & Cream:
Finally, add the shrimp and mussels (if using, include any liquid from canned mussels). Pour in the cream and the extra liquid (mussel liquid, broth, wine, or water). Give it a gentle stir. Cover the pan one last time and just warm everything through for 2-3 minutes. Be careful not to bring it to a rolling boil – you just want to heat the seafood and cream.
Serving Your Stew:
Your flavorful Seafood & Fish Stew with Thyme is now ready to enjoy! It tastes best served immediately. We love it with fluffy steamed rice, hearty boiled potatoes, or even some crusty homemade bread for soaking up all that delicious broth. For an extra touch of elegance, you can garnish it with a few whole, unpeeled shrimp, fresh lemon wedges, or a couple of mussels in their shells.