• Kate

Fruit of the Sea Stew



I can look back on many happy memories of eating crustaceans, clamming with my grandfather, large shrimp boils with my family. The smell of the sea, low tied, and cooking fish is a comfort to me. When I was planning my menu for the Greyjoy family in Game of Thrones I could not resist but make a seafood stew.


This hearty stew is packed with cod, mussels, and shrimp, with a little heat to warm the blood on a cold night. The smell of the sea wafts from each spoonful that would sure to make the face of any iron born smile.


Fruit of the Sea Stew

  • 1 Sm Onion

  • 4 Cloves Garlic

  • Olive Oil

  • 8 oz Clam Juice

  • 1 C White Wine

  • 3 C Water

  • 28 Oz Canned Whole Tomatoes

  • 3 Dried Chili de Arbol

  • ½ Tsp Marjoram

  • 1Lb Atlantic Cod

  • ½ Lb Mussels

  • 10 Shell on Deveined Shrimp

  • Salt and Pepper to Taste



We are about to make this kitchen smell like a summer day by the sea. Let us start by prepping our onion and garlic. Using the side of your knife and the heel of your hand, apply enough pressure to crush each garlic clove to separate it from its casing. Dice the cloves.


Dice your onion as well.


Drizzle olive oil into a large pot and add your onions and garlic. Cook on medium-low heat until the onions are translucent. Make sure you keep the onions moving to avoid burning the garlic.


Add white wine and clam juice to the pot, cook at a simmer for about 20 minutes until the liquid reduces to about half.



Preheat your oven to 350℉. Take your fillet of cod and slice it with a very sharp knife into 1“ cubes. Spread out on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt.

Remove your whole tomatoes from the can and use your hands to break them apart. Add tomatoes to the pot with seasonings and dried peppers.


Allow to simmer for another 30 minutes, covered.


The rest of this comes down to timing. Fish is very delicate and each of these ingredients will not take a long time to finish, it is easier to run the risk of overcooking them.


Since cod is a flaky white fish we are going to bake them separately so they do not fall apart in the stew. Set a timer for 5 minutes once the fish is in the oven.



When the first timer sounds place the mussels in the pot, they will take the second longest to cook. Set a timer for 2 minutes. Once that timer sounds, place the shrimp into the pot. Set your final timer for 3 minutes. I prefer to leave the shells on my shrimp, the shells will add a little extra flavor to the stew.


At this final timer, the mussels should be opened and the shrimp should be pink. Remove the pot from the heat and take your cod out of the oven.


It is time to serve up the soup! Ladle the hearty stew into your bowls and gently combine the cod. Serve with a loaf of bread and enjoy! Do not forget to provide an extra bowl for the shells!



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