This simple, healthy and easy Tuscan Seafood Stew is perfect for dinner or a special occasion filled with fresh clams, shrimp and fish.
Making this healthy Tuscan Seafood Stew was so fun for me. I joined with 11 other bloggers to bring to you a Feast of Seven Fishes. Feast of Seven Fishes is an Italian meal served on Christmas Eve to celebrate with friends and family. Even though the number seven is in the title, the meal can actually have many different number of courses, but they are all seafood. I am bringing you the soup or stew course. Even though I am calling this dish a stew, I would say it is somewhere in between a soup or stew. A seafood stew has to have lots of delicious, aromatic broth to dip bread in. In my mind it is an absolute necessity.



  • 1 onion roughly chop
  • 5 cloves garlic roughly chop
  • 1/4 cup parsley
  • 1/2 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 cup white wine
  • 1 chopped tomatoes 14oz.
  • 1 cup fish or vegetable stock
  • 3/4 tsp kosher salt
  • 1 lb clams scrubbed
  • 1 lb fish cut into 2” pieces
  • 1/2 lb shrimp deveined and shelled
  • 1/4 lb scallops
  • 2 tbsp fresh lemon juice
  • 8 slices Italian bread


  • In a food processor, pulse onion, garlic, parsley and pepper flakes until they are finely minced.
  • In a large stockpot, heat the oil over medium heat.
  • Add the minced onion mixture. Cook, stirring frequently, until the onions are translucent.
  • Add the tomato paste, and stir, cooking for 1minute.
  • Add the wine, scraping off any bites from the bottom of the pot. Bring to a boil and reduce to a simmer until the wine has almost entirely evaporated.
  • Add the tomatoes along with the juice stock and salt. Bring to a simmer, cover and simmer for 10 minutes.
  • Scatter the clams in the top. Cover and cook for 5 minutes.
  • Gently stir in the fish. Cover and cook for another 5 minutes.
  • Stir in the shrimp and scallops. Cover and cook for another 5 minutes, or until shrimp are pink.
  • Discard any clams that did not open.