Seafood Stew

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A Flavorful Greek Seafood Stew with Mussels, Fish & SquidWarm up your kitchen with this Mediterranean-inspired sustainable seafood stew, where the briny sweetness of mussels, delicate chunks of fish, and tender squid come together in a fragrant broth of saffron, white wine, fennel, and citrus zest. Rooted in Greek coastal tradition and mindful of eco-friendly seafood choices, this dish makes a satisfying main course for family dinners or special gatherings. Seafood stews celebrate sustainable Mediterranean seafood, hearty vegetables, and bold aromatics—a perfect reflection of healthy, nutrient-dense home cooking with minimal waste.

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Seafood Stew

By Diane Kochilas

Prep Time 20

Cook Time 40

Total Time 1

Servings

Main Courses, Recipes, Seafood

Prep Time 20

Cook Time 40

Total Time 1

Servings

Main Courses, Recipes, Seafood

Ingredients

3 tablespoons olive oil
2 medium potatoes peeled and diced
1 large fennel bulb thinly sliced (reserve frilly tops for garnish)
1 large yellow onion chopped
1 leek trimmed and chopped
4 garlic cloves peeled and crushed
1 cup dry white wine
1 teaspoon sweet paprika
Pinch dried red chili flakes
Pinch saffron threads
1 tablespoon freshly grated orange zest
2 bay leaves
2 tablespoons chopped fresh parsley
2 large sprigs fresh thyme leaves only
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups canned crushed tomatoes
2 cups fish stock store-bought or homemade
3 tablespoons ouzo optional
1½ pounds mussels cleaned
1 fresh sustainable fish fillet cod, haddock, etc., cut into chunks
1 pound squid bodies sliced into rings
Crusty bread for serving

Instructions

Sauté Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the onion and leek, stirring until wilted and lightly golden, about 8 minutes. Stir in the garlic.
Add Potatoes & Fennel: Add the diced potatoes, fennel, onion, and garlic; cook slowly for about 7 minutes.
Deglaze & Season: Pour in the white wine and scrape up any browned bits. Add paprika, chili flakes, saffron, orange zest, bay leaves, parsley, thyme, salt, and pepper. Cook for another minute.
Simmer the Broth: Add crushed tomatoes and fish stock. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes.
Add Alcohol: Stir in the ouzo and allow it to infuse for about 5 minutes.
Cook Seafood: Uncover and add the mussels, fish, and squid. Bring to a boil, then lower heat and simmer gently, stirring occasionally, for 5 minutes, until the seafood is cooked through. Discard any mussels that do not open.
Serve: Remove bay leaves. Ladle into deep bowls, garnish with reserved fennel tops, and serve alongside warm crusty bread.

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Sustainability Notes

Choose sustainably caught fish species to support responsible fishing practices and ocean health.

Mussels and squid are often more environmentally friendly seafood choices due to faster reproduction and lower impact harvest methods.

This stew makes excellent use of whole ingredients, reducing waste and maximizing flavor.

Variations & Tips

Substitute or add other sustainable seafood like shrimp or clams.

Stir in a handful of fresh herbs (dill or basil) at the end for a bright finish.

Serve with garlic-charred sourdough or classic Greek barley rusks for dipping.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Seafood Stew