Seafood Stew.

I’m not a fan of sour tomato based stuff, but there are days when I seriously crave for this.

This is my own (simple) variation. Very easy to throw together for a quick dinner. Serve it with garlic bread and it’s a meal fit for a king!

You can omit any ingredient that you like or add in anything you like too. Nothing is a must-have. Sometimes, when I really don’t have the mood to cook, I don’t even bother to make the stew base from scratch, I just use a can of Campbells Tomato Soup as base, add in all the seafood, a slug of wine, drizzle some extra virgin olive oil.. yum!

Serves 2.


250g salmon fish (bones and skin removed, cut into 1 inch thick cubes)
100g prawns (shells removed)
100g scallops
Optional: Crab meat, mussels, squid, any kind of seafood that you like.
Radish or potatoes (cut into 1 inch cubes)
2 large onions, sliced
1 T minced garlic

Stew Base –
1 tin whole tomatoes (pureed with a hand blender), or just use
2 T ketchup
2 C water
4 T or 2 cubes liquid chicken stock
1 T dark soy sauce
1/2 C Shaoxing Huatiao wine
1/4 C milk
1 T Maggi Seasonings sauce or use 1 T of Worcestershire sauce
1 T light soy sauce or to taste
2 T sugar or to taste
Ground black pepper to taste
Optional – 1 t dried chilli flakes or use some fresh cut chilli
Optional – A sprig of fresh lemon grass

Extra virgin olive oil
Fresh basil leaves, sliced (stack the leaves together, roll into a tight bundle and slice)


Heat up a deep pot and stir fry onions, radish/potatoes and garlic till garlic is light brown and toasted.

Add the water. Cover and simmer till radish/potatoes are tender.

Add in all the stew base ingredients. Taste and tweak as you go along. I like to add more sugar than others prefer because I don’t like very sour bases. Add more water if it’s too thick. If it’s too watery, stew longer. Nothing can get overcooked here.

When the stew base is ready, bring the stew to a rolling boil. Keep the fire at high heat. Add the salmon. Stir and wait for the boil to return. Then add the prawns. Count to 15. Then add the scallops. Count to 15. Turn off fire.

Drizzle extra virgin olive oil on the stew. Extra virgin! Not plain olive oil. This really pumps up the flavours.

Sprinkle basil leaves on top.

Serve with hot crusty bread.

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