Argentine Seafood Stew

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A creamy, briny seafood stew from the Argentine coast, loaded with shrimp, mussels, clams, calamari, and flaky white fish in a saffron-tomato cream broth. Served with crusty bread, it captures the rustic flavors of the South Atlantic.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 5 gSugar
• 38 gProtein
• 890 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the seafood and broth

• 500 g raw shrimp, shells on
• 500 g fresh mussels, scrubbed
• 500 g fresh clams, scrubbed
• 300 g cleaned squid, sliced into rings
• 300 g skinless white fish (such as hake or cod), cut into chunks
• 3 tablespoons olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 2 cups fish or seafood stock
• 1 (400 g) can crushed tomatoes
• 1 teaspoon sweet paprika
• 1/2 teaspoon saffron threads steeped in 2 tablespoons hot water
• 1 bay leaf
• 1 cup heavy cream
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Crusty bread, for serving

Directions

1. Heat olive oil in a large heavy pot over medium heat. Add the onion and bell pepper and cook for 6 to 7 minutes until softened and translucent, then stir in the garlic and cook for another minute until fragrant.
2. Pour in the white wine and let it simmer for 3 minutes to reduce slightly, then add the fish stock, crushed tomatoes, paprika, bay leaf, and the saffron with its soaking liquid. Simmer uncovered for 10 minutes to let the flavors meld.
3. Add the squid rings and white fish chunks to the broth and simmer gently for 4 minutes, then stir in the clams and mussels, cover the pot, and cook for 3 to 4 minutes until most shells have opened.
4. Discard any unopened clams or mussels. Add the shrimp and simmer for 2 to 3 minutes until they turn pink and opaque, then pour in the heavy cream and warm through without boiling.
5. Season with salt and pepper, sprinkle generously with parsley, and ladle into deep bowls. Serve immediately with thick slices of crusty bread for soaking up the broth.

Cook’s Notes

• Use the freshest seafood you can find; Argentine cooks prize the briny sweetness of just-caught hake and shellfish.
• Discard any mussels or clams that were already open before cooking or that remain tightly shut after steaming.
• A pinch of cayenne or a splash of aji molido (Argentine red pepper) adds gentle heat without overpowering the delicate seafood.
• Saffron is traditional but pricey; you can substitute a small amount of annatto or extra paprika for color.
• Serve with a crisp Torrontés wine from Argentina to echo the dish's coastal origins.

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