• 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 large shallots, diced & chopped
  • 2 teaspoons kosher salt
  • 4 cloves garlic, diced & chopped
  • 1 teaspoon red pepper flakes
  • ¼ cup tomato paste
  • 1 – 15 oz can diced, tomatoes, drained
  • 5 cups dry white wine (I used Dobbes Chardonnay)
  • 5 cups fish stock or vegetable stock
  • 2 tablespoons fresh thyme, chopped
  • 1 bay leaf, whole
  • 1 lb. clams, cleaned (I prefer littlenecks)
  • 1 lb. mussels, cleaned
  • 1 lb. shrimp, peeled
  • 5 lb. halibut, chunked into 1-inch pieces
  • 2 tablespoons parsley, chopped


  • Place a large saucepan over medium heat and add the olive oil. Once the oil starts to smoke add onion, shallots, salt, and pepper. Sauté for about 10 minutes or until the onions are fragrant and become translucent.
  • Add the garlic and red pepper flakes to the saucepan and sauté for an additional 3 minutes.
  • Add the tomato paste, canned tomatoes, stock, thyme and float the bay leaves. Turn down the heat and cover with a lid. Allow the liquid to simmer for about 30 minutes.
  • Add the clams and mussels to the pot, cover with a lid and cook until the shellfish starts to open.
  • After about 5 minutes add the shrimp and halibut pieces. Simmer until the fish is fully cooked and the shellfish are fully opened.
  • Continue to stir frequently but ensure you do not break up the halibut.

Get Ready to Plate:

  • Taste the soup and adjust seasoning as needed.
  • Place into a bowl and garnish with fresh parsley.
Dobbes Family Winery Seafood Stew Recipe

Wine Pairing

DUX Vineyard Pinot Noir

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