Mexican Seafood Stew Recipe

Gather 'round and let your taste buds sway to the rhythm of this easy, spicy Mexican seafood stew. Imagine the smooth, soulful beats of R&B setting the scene as you whip up a dish that's as bold and flavorful as your favorite tune.

This stew is a harmonious blend of tender seafood, zesty spices, and vibrant veggies, all simmered to perfection. It's a culinary groove that brings a little heat, a lot of flavor, and a whole lot of soul to your table. So, turn up the volume, grab your ingredients, and let's create something that sings with every spoonful.

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An impressive, but easy dish for family or company. Make sure you have plenty of bread on hand to sop up the delicious broth!

Stew for me has traditionally been about tender and juicy chunks of beef with hearty vegetables in a beefy broth. Seafood stew is none of those things, but it does include a rich broth that infuses the main ingredients with all the complex flavors that have been blended via a slow layered cooking process.

Youl'll love the flavor, the lighter feel and overall multifaceted eating experience of this seafood stew recipe.

What makes it a Mexican seafood stew recipe?

This seafood stew differs from most in the use of dried chiles. I used guajillo chiles which are one of the most commonly used in Mexican cuisine. The longer and wider ones are favored for their more pronounced, richer flavor. They're also low on the heat scale. In this recipe, they are re-hydrated, pureed and used to infuse the stock. The puree adds that coastal Mexico element to the dish and helps elevate it. It also another level of taste complexity while maintaining the simplicity of the dish.

Beats and Eats (music to pair with seafood stew)

SZA's song "Broken Clocks" pairs well with Mexican seafood stew for several reasons:

Soulful Vibes: "Broken Clocks" has a soulful, laid-back rhythm that mirrors the comforting and hearty nature of a well-made seafood stew. Both evoke a sense of warmth and satisfaction.
Complex Layers: The song features intricate layers of vocals and beats, much like the complex flavors and textures in Mexican seafood stew. Each element—whether it’s the spices in the stew or the harmonies in the song—comes together to create a rich, immersive experience.
Comfort and Nostalgia: Both the song and the stew evoke feelings of nostalgia and comfort. "Broken Clocks" reflects on past memories and the passage of time, while a good seafood stew can remind you of home-cooked meals and family gatherings.
Balanced Contrast: The mellow, introspective tone of "Broken Clocks" contrasts beautifully with the bold, vibrant flavors of the stew. This balance enhances the enjoyment of both, creating a more rounded sensory experience.
Slow-Building Intensity: Just as the song gradually builds in intensity, the flavors in the stew develop and deepen as it simmers. This parallel in pacing makes for a harmonious pairing.

Key Ingredients To Make This Stew

Stew

Firm White Fish
Fresh Shrimp (Jumbo) - I prefer peeled and deveined with the shells still on.
Sea Scallops
Mussels
Red Onion
Cilantro
Limes
Smoked sweet paprika
Kosher Salt and Pepper

Fish Stock

Bones from white fish
Shrimp shells and tails
Water
Carrots
White onion
Celery Rib
Garlic Cloves
Bay leaf
Clam Juice (optional)

Guajillo Chile Puree

Dried Guajillo Chiles
Garlic cloves
Canned tomatoes (optional) - if you want to create a more tomato based broth.

How To Make This Easy Seafood Stew (step by step)

Make the Fish Stock

Rinse/clean the fish bones and put in stockpot with all the ingredients. Bring to a boil and then simmer slowly for 30-40 minutes.
Strain the stock and then pour into a smaller pot. Heat this pot on low heat to maintain hot temperature.

Make the Puree

Boil water in the microwave in a large bowl for 2-3 minutes. Add chiles to the water and place a small saucer on top of the chiles to keep them submerged under the water. Let sit for 15-20 minutes until chiles are fully softened.
Drain the chiles and transfer to a blender. Add the garlic and water and puree to make a sauce.
Pour the puree into the stock and simmer for about 15 minutes. I completed this step the night before, seasoned further and then refrigerated to let the flavors come together further. However you can go right to the next step, just make sure you continue simmering so the stock is hot when the stew is ready.

Make the Stew

Transfer about 3 cups of the stock to a large pot and bring to a boil. Add the seasonings and mussels and cook until they open - about 4-5 minutes. Get rid of any mussels that fail to open. Remove the mussels and place in large serving bowl.
Cook the shrimp in the stock for 2 minutes. continue cooking but add the scallops for an additional two minutes. Remove all ingredients from the pot and add to the seafood bowl.
Add seafood to individual bowls and top with the hot stock, onions, cilantro, and lime wedges. Serve immediately.

What To Serve With Seafood Stew

Spicy Mexican seafood stew, with its bold flavors and rich ingredients, pairs wonderfully with a variety of sides. These sides and accompaniments not only enhance the meal but also provide a delightful balance to the robust flavors of the spicy Mexican seafood stew. Here are some delicious options to complement your stew:

Sides

Warm Tortillas: Flour or corn tortillas are great for dipping or making small tacos with the stew.
Mexican Rice: A fluffy, flavorful rice that can soak up the stew's delicious broth.
Avocado Slices: Creamy avocado helps balance the spiciness of the stew.
Grilled Corn: Sweet, smoky grilled corn on the cob or Mexican street corn (elote) is a fantastic accompaniment.

Salads

Simple Green Salad: A light salad with a lime vinaigrette to provide a refreshing contrast.
Cabbage Slaw: A crunchy, tangy slaw can add a nice texture and flavor balance.

Bread

Crusty Bread: A good artisan bread is perfect for soaking up the flavorful broth.
Cornbread: Adds a slightly sweet complement to the spicy stew.

Beverages

Margaritas: The classic lime flavor pairs well with the spice and seafood.
Mexican Beer: Light and refreshing beers like Corona or Modelo help cool down the heat.

Mexican Seafood Stew: Key Tips

This seafood stew recipe is based on my recollection of a dish I had at Chicago Restaurant Salpicon. This recollection is based on multiple orders of the dish as well as what I preserved from conversations with the wait staff. It's a simple recipe from an ingredients perspective but it does require some discipline in execution.

The key is building a quality stock and then following the correct order of cooking the seafood. The former relies on pairing with a dried chile puree/sauce, while for the latter you risk overcooked, chewy ingredients and thus a less than stellar seafood stew.
Feel free to use your own recipe for fish stock or a store bought one, especially if you want to reduce time. I would not substitute chicken stock in this recipe as it would change the flavor profile a lot.
If making your own fish stock, to elevate the flavor even more then saute your vegetables quickly in extra virgin olive oil over medium heat before adding to broth.
You can use a variety of fresh seafood such as shrimp, clams, mussels, fish (like snapper or cod), scallops, and squid. Feel free to mix and match based on your preferences and what’s available.
Frozen seafood is a convenient option. Just make sure to thaw it properly before adding it to the stew to ensure even cooking especially if using frozen shrimp.
The spiciness can be adjusted to your taste. You can control the heat by adjusting the amount of chili peppers, hot sauce, or spices like cayenne pepper. Start with a small amount and add more as needed. The seeds in the chiles are what drive the heat levels. Remove them for less and keep them in plus additional red pepper flakes if you prefer serious fire!
A good seafood or fish stock is ideal for a rich, flavorful base. If you don't have seafood stock, you can use chicken broth or vegetable broth as substitutes.

Frequently Asked Questions (FAQs)

Can I make the stew ahead of time?

Yes, you can prepare the base of the stew ahead of time, but it’s best to add the seafood just before serving to keep it tender and fresh. Reheat the base and then add the seafood to cook just before serving.

Can you freeze and re-heat seafood stew?

This is one of those yeah, but responses to this question. I personally prefer to eat my seafood fresh. Leftover seafood is a letdown. The biggest issue generally is seafood toughens considerably when re-heated. However, I understand if you don't want to let a very good seafood stew go to waste. You have a few options:

Reserve the liquid and use fresh new seafood
Warm the soup on the stove at a gentle heat vs. long simmer or boiling to prevent toughening
Remove the seafood, bring the liquid to a boil and then pour over the seafood

For more seafood recipes try these:

Coconut Braised Red Snapper

Smoked Trout

Grilled Jerk Shrimp

Shrimp Chowder

Make This Mexican Seafood Stew

As the final notes of our culinary creation linger in the air, it's clear this easy, spicy Mexican seafood stew has hit all the right chords. The symphony of flavors—spicy, savory, and succulent—comes together in perfect harmony, leaving a melody that dances on your palate.

Just like a classic R&B track, this dish is timeless, soulful, and unforgettable. So, as you savor the last bite, remember that good food, like good music, brings people together and warms the soul. Until next time, keep the spice alive and let the rhythm guide you in the kitchen.

If you make this simple and delicious Mexican seafood stew recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

For other Mexican inspired dishes try this Mexican Strawberries and Cream (fresas con crema) or Mexican Candied Sweet Potatoes.

"Broken Clocks" Mexican Seafood Stew