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what to serve with seafood stew

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I am having people over this weeknd and am making a seafood stew (for the first time) what should I serve?

rice? just good bread? any ideas?

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  1. I would be happy with just good crusty bread for dipping and maybe a salad.

    3 Replies
    1. re: MV

      I second that, as that's what I do with meatier stewed items (although seafood would definitely do in a pinch). Might even want to make a rouille or some simple herb butter for the bread as well.

      1. re: Curtis

        Perhaps toasted crostatas spread with a butter combined with the spices and seasonings in your stew and then toasted or broiled in the oven.

        1. re: Emme

          One of my winter company meals is the Seafood Stew from the white Silver Palate cookbook. It's tomato-based, and I just serve good bread (Acme) with butter on the table, and a green salad with a balsamic vinagrette and sprinkled Parmesan cheese. I usually make the base a day ahead; that way I just have to add the seafood the night of the dinner, and heat it up. Make plenty, since people always want seconds.

    2. Biscuits

      1. Black beans with garlic and cumin, and rice cooked in chicken stock.

        1. Depends on what kind of stew. If it's more like a bouillabaise or cioppino, then crusty bread. If it's more like a gumbo, then white rice. If bread, then I'd make either garlic bread (TJ's garlic powder is fantastic for this!) or toasted baguette slices w/ aioli (garlic mayo).

          Either way, serve lots of wine and a rich dessert!

          1. My mother always serves her "famous" cioppino over pasta. just a scoop at the bottom of the bowl, It can be too filling though, and its sort of dulls the flavor of the seafood and sauce(gravy)itself. I prefer a loaf of crusty bread. Just please don't tell my mother, it will break her heart.

            1. I've seen some recipe serving seafood, especially shrimp over soft polenta.

              1. Serious garlic bread. For a whole loaf of crusty Italian bread:

                slice 1" thick
                mix 1/2 lb room temperature salted butter with 10-12 cloves of minced fresh garlic
                spread fairly thick on each slice
                grate Reggiano parmesan to cover each
                sprinkle fresh basil over each
                sprinkle caraway seed over each
                sprinkle a few flakes of red pepper over each
                bake in 350 degree oven until ready.

                2 Replies
                1. re: Joe H.

                  Yum! I want a whole loaf of that piping hot out of the broiler RIGHT NOW!

                  1. re: Joe H.

                    I like a variation on this. Before mincing the garlic - toast it. In its paper, give each side about 5 minutes in a frying pan over medium heat.

                    Let it cool for a couple of minutes, then peel it and mince it. Use the rest of the above pretty much as-is.

                  2. Aioili or Rouille, plus good crusty bread.

                    1. Where I come from, there is only one thing to serve with fish stew and that's hot cornbread drippin' in butter. JIFFY cornbread in the box is fine. You can add hot pepper flakes or green onions too.

                      1. Where I come from, there is only one thing to serve with fish stew and that's hot cornbread drippin' in butter. JIFFY cornbread in the box is fine. You can add hot pepper flakes or green onions too.

                        1. i can't believe this was posted a year ago and that garlic bread STILL sounds so good.