Greek Seafood Stew with Oregano and Spicy Tomato Sauce

Greek Seafood Stew with Oregano and Spicy Tomato Sauce


Serves: 6-8


  • 1 pound salmon, cut into 1” cubes
  • 1 pound mussels, thawed with juice reserved
  • 1 pound shrimp, cleaned and deveined
  • 1/4 cup olive oil
  • 1 medium onion, minced
  • 6 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon chile flakes
  • 1 cup dry white wine
  • 1 cup clam juice
  • 1 28 oz can diced tomatoes in juice
  • 2 tablespoons minced parsley
  • 2 tablespoons chopped basil
  • 1 tablespoons fresh oregano leaves
  • Salt and pepper to taste



  • Place a large pot over medium heat.
  • Add the olive oil. When it’s shimmering add the onions and garlic. Cook for 10 minutes until soft and not browned.
  • Add the tomato paste, chile flakes and cinnamon. Cook for 2-3 more minutes.
  • Add the wine and clam juice and bring to a simmer. Add the diced tomatoes with juice and bring to a simmer, then add the herbs and seasonings.
  • Add the mussels with reserved juice, salmon and shrimp and bring to a gentle simmer for 5 minutes or until the salmon and shrimp are cooked through.
  • Adjust seasoning again.


  • Divide into bowls and serve with slices of crunchy bread.