Seafood Stew

A seafood stew is a broad category of soup-like dishes that center on fish, shellfish, and a flavorful broth, found in coastal cuisines worldwide. Its origins are ancient, arising wherever fishing communities needed to use the day’s catch, from the bouillabaisse of Marseille to the cioppino of San Francisco and the caldeirada of Portugal. In Scandinavia, particularly Norway, seafood stew often takes a creamy or lightly clarified character, relying on local cod, salmon, and shell-on shrimp.

Key ingredients always include a mix of firm fish and shellfish, aromatics like onion, garlic, and fennel, and a liquid base—either tomato-based, wine-based, or cream-based depending on region. Fresh herbs such as thyme, parsley, or dill are common. What distinguishes a great version is the quality and freshness of the seafood, a broth that is deeply flavored but not overpowering, and the careful timing of adding seafood so it remains tender rather than rubbery. A well-made stew also achieves a harmonious balance between the sweet, briny, and savory elements.

Regional variations abound: Mediterranean versions emphasize tomato and saffron; New England–style stews are often creamy; Asian versions might use coconut milk and lemongrass. In Bergen, Norway, Havila Voyages serves a seafood stew that reflects the local fjord-to-table tradition, as noted by travel creator Walk With Me Tim. There the stew typically features a light cream broth, fresh-caught fish, and generous shellfish, embodying the clean, pure flavors of Norwegian coastal cooking.