California Seafood Stew

Level: Medium | Prep Time: 20 minutes | Cook Time: 45 minutes | Serves: 4-6

February 22, 2026

A rich, creamy seafood stew featuring tender cod, shrimp, scallops, roasted Yukon potatoes, and crispy bacon, finished with Pasolivo olive oils for a deeply flavorful California coastal comfort dish.

Ingredients

3 tbsp + 2 tsp Pasolivo Classic Extra Virgin Olive Oil, divided
2 lb Yukon Gold potatoes, cut into small cubes and patted dry
4 tsp Pasolivo Roasted Garlic Sea Salt, divided
¾ lb bacon, about 10 slices
1 cup onion, chopped
2 cups seafood stock, or fish stock/chicken stock if needed
12 oz mixed seafood, shrimp, scallops, etc.
12 oz cod fillets, cut into chunks
2 cups half-and-half
Pasolivo Basil Olive Oil, for serving
Salt & pepper, to taste

Preparations

Preheat oven to 400°F.
In a bowl, toss potatoes with 3 tbsp Pasolivo Classic Extra Virgin Olive Oil. Spread in a single layer on a parchment-lined baking sheet. Sprinkle with 2 tsp Pasolivo Roasted Garlic Sea Salt.
Roast potatoes for 20 minutes, then stir. Continue roasting, stirring every 5 minutes, until tender and lightly golden.
Meanwhile, place bacon on a foil-lined baking sheet and roast for 15–20 minutes, or until crisp. Remove and drain on paper towels.
While potatoes and bacon cook, heat 2 tsp Pasolivo Classic Extra Virgin Olive Oil in a large pot over medium heat. Add onion and remaining 2 tsp Pasolivo Roasted Garlic Sea Salt. Sauté until soft and translucent.
Add roasted potatoes and seafood stock. Bring to a boil, then reduce heat and simmer.
Add cod and mixed seafood. Cook for about 10 minutes, or until seafood is just cooked through.
Stir in half-and-half and heat gently until warmed through.
Season with salt and pepper to taste.
To serve, ladle stew into bowls, top with crumbled bacon, and drizzle with Pasolivo Basil Olive Oil.

Download Recipe

Back to All Recipes

Ingredients

Preparations

Leave a comment