HOME > Chowhound > Home Cooking >


Seafood Stew (or other hearty dish) that doesn't contain tomatoes and isn't dairy-heavy

Anyone know of something yummy for this dreary spring day? We've got a hankering for seafood and a few food restrictions mentioned in the topic title. Hoping to simmer something on the stove tomorrow so if you have any ideas, please share.

  1. Click to Upload a photo (10 MB limit)
  1. For absolutely ZERO tomatoes included:
    - Hot & Sour Soup
    - Lamb Stew (herb broth like this one: http://dinersjournal.blogs.nytimes.co...
    )- Tom Yum w/ Seafood
    - Mussels....and french fries!

    For minimal tomato:
    - Bouillabaisse

    1 Reply
    1. re: meatnveg

      Agreed - my first thought was mussels with fennel and tarragon. Oh! I just looked at the date - well, next time.

    2. Many Basque seafood dishes are tomato and diary free. Here's one that you could adjust (if you don't like or don't have octopus on hand) by using a white fish.

      1. I often cook seafood in a red curry, using commercial red curry paste and coconut milk. Have also used commercial green curry paste the same way.

        West Indian style curried shrimp


        Seafood stew in a saffron broth (just omit the 1 tomato that's in the recipe) http://www.epicurious.com/recipes/foo...

        Not sure if the tomatillos will work for you, if tomatoes are an issue, but I've also poached seafood in a salsa verde

        for a non-stew dish- Seafood Paella

        1. I like Korean seafood stews - seafood of your choice in a fiery chile based broth. Here's Maangchi's take on it:


          1. Gumbo is stew-like, no dairy (butter can be substituted out) and no tomatoes (some recipes do call for one or two chopped tomatoes which I view as minimal, hence optional.)

            1 Reply
            1. re: dave_c

              I was also going to suggest a seafood gumbo.

            2. Take a bunch of fresh seafood, trim and clean. Cut in to bite size pieces if necessary.
              Saute sliced shallots and garlic in a large saute pan or small stock pot, deglaze with white wine (or beer) and cook off the alcohol. Add some high quality chicken, seafood or veg stock (I might add a squirt of siracha, red pepper flakes, saffron or some mustard). Add the fish based upon cooking time (i.e. filets first, shellfish last). When shellfish is done, finish with fresh parsley and a light dusting of parm and a pat of butter (if allowed).

              1. When write "other hearty dish" that says to me we're not limited to seafood suggestions. Assuing I'm right consider the following stews:
                Lamb a la Suede (The liberal use of dill accounts for the word "Swedish" in the title)
                Carbonnade (Belgian Beef and Beer Stew/Julia Child's version in MASTERING is the gold standard)

                1. Wound up doing a Thai Coconut Seafood stew -- coconut milk, lemongrass, thai green chili paste, thai ginger -- with halibut, tilapia, and mussels. It was out of this world delicious.

                  5 Replies
                  1. re: isadorasmama

                    Sounds great to me. I like using monkfish, scallops, shrimp and chicken. I have issues with tilapia.

                    1. re: CCSPRINGS

                      What are your issues with Tilapia?
                      Honestly, the white fish I used (both the tilapia and the halibut) broke down into the sauce even though I only added them at the very end. I think the addition of the mussels in the shells prevented them from staying chunky.

                      1. re: isadorasmama

                        I started a tilapia thread. To sum up my position, tilapia is a farm raised aquarium fish mass produced in imperfect conditions.


                        1. re: CCSPRINGS

                          Yeah. I'm hoping The Monterey Bay Aquarium Seafood Watch folks can weight in on your thread. They're my go-to resource for sustainable seafood and according to their latest info farmed tilapia from the US and Equador are sustainable.

                          1. re: isadorasmama

                            Tilapia is very sustainable, probably more so than other farm raised fish. However, CC said its like an aquarium fish, and its basically raised that way. Easy, because it can grow big in small containers (I did research on Tilapia in my grad school days). I can't stand it...texture is OK, but the flavor is awful. I always notice some bitterness. Much of that comes from algae in their water...like from a green mucky pond. While their natural food is algae, their commercial food is grain based. That means Omega 6 fatty acids, not the good Omega 3's. And there have been articles about how those O 6's in tilapia can be worse for you than the O 6's in beef. Much tilapia from Asia is "finished" in salt water. Definitely improves the flavor, but here you are back to the bad aspects of mariculture, complete with pollution and antibiotics,, etc.

                  2. This one is really delicious (and no tomatoes or dairy):

                    Rick Bayless's Hearty Seven Seas soup

                    Rick Bayless's Mexican Kitchen, Scribner 1996



                    Guajillo Sauce Base:

                    3 cloves garlic, unpeeled

                    8 medium-large (about 2 oz (56 grm). total) dried gualillo chiles, stemmed and seeded

                    1/2 tsp (2 ml) dried oregano, preferably Mexican

                    1/8 tsp (1 ml) black pepper, preferably fresh ground

                    a pinch cumin, preferably freshly ground

                    1 tbsp (15 ml) vegetable or olive oil


                    3 quarts (2850 ml) fish or chicken stock

                    2 large sprigs epazote (or use a handful of cilantro if no epazote is available

                    salt, about 2-1/4 tsp (10 ml) depending on the saltiness of the broth

                    a little sugar, if necessary

                    12 medium-large (about 8 oz (224 grm).) shrimp

                    6 small boiling potatoes (like the red-skin ones), cut into 3/4 inch dice

                    2 cups (475 ml) diced (3/4 inch) vegetables, such as zucchini and peeled and pitted chayote

                    2 ears of corn, shucked, silk removed and cut crosswise 3/4 inch thick (optional)

                    1 lb (.5 kg). (about 2 dozen) tightly closed fresh mussels or clams, well scrubbed(and for mussels, any stringy "beards" trailing from between the shells removed)

                    12 oz (336 grm). boneless skinless fish fillets (such as snapper, cod, halibut, mahimahi and the like--in Mexico, robalo [snook] is popular), cut into 3/4 inch pieces

                    2/3 cup (150 ml) finely chopped white onion

                    1/2 cup (125 ml) loosely packed, chopped cilantro

                    1 large lime, cut into wedges

                    Directions at : http://online-cookbook.com/goto/cook/...

                    1. Here's a favorite: Clams with black beans and collards.
                      Saute chorizo and garlic in olive oil. Add some liquid- white wine/chicken stock/shrimp head stock/clam juice or a combination. Add some diced potato and chopped collard greens (or kale). When they start to get tender, add a can of black beans and a dozen littlenecks/cherrystons, or a lb of mussels, or a lb of manila clams, or whatever seafood or seafood combination you like best. (Bivalves like clams or mussels will give the richest, heartiest flavor.) Eat them when they open!

                      1 Reply
                      1. re: EricMM

                        OMG, that sounds delicious and really different. Think it would be good with a less spicy sausage?