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Dec 16, 2012 09:07 AM

Seafood stew minus tomatoes and dairy?

Any recipes for a lovely seafood stew that does not include tomatoes or dairy? My dH is allergic to both. Wanted to do this for Christmas Eve.

I've done a search but haven't found anything.


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  1. you can start with Mussels Meuniere as your foundation and other seafood will play just fine in there -- shrimp, scallops, whelks, clams, etc.

    if you're looking for something more hearty, you can add pureed cauliflower or parsnip for body.

    1 Reply
    1. Look for Asian recipes. Almost all of them have a mixed Seafood Stew/ Soup. Most with out Dairy or Tomatoes.
      Here are a few to get you going

      Thailand's Tom Yum Talay (uses fresh Tomato as a garnish just skip it.)

      Vietnam has a bunch with and without noodles, Phở tôm. (other seafood can be added)

      Singapore/Malaysian Laska

      Brazil's Moqueca

      1 Reply
      1. re: chefj

        I totally forgot about the Asian recipes. Thanks. Looking really good.

      2. I'm thinking of the following:

        Saute shallots, fennel (and celery if you want) in olive oil
        Add minced garlic, and thyme
        pinch of saffron
        white wine
        mussels and/or clams - steam
        add extra water or clam juice if needed
        poach other seafood
        season to taste
        thicken with roux or add potatoes at the very beginning
        or... white beans!!

        I'm hungry now!

        1 Reply
        1. My DH is also sensitive to tomatoes. I often substitute red peppers (sometimes roasted, sometimes not) for tomatoes in recipes and it works just fine. The only problem is when his sister is visiting... she is sensitive to bell peppers! Anyway, here is my fish stew recipe, for the tomato paste (which in this amount is OK for my DH, its not a true allergy) I would recommend substituting some pureed roasted red pepper:

          Fish Stew

          1 onion, chopped
          1 shallot, minced
          2 cloves garlic, minced
          2 ribs celery
          Olive oil

          1 fennel bulb, chopped
          ½ red pepper, chopped or 1 large tomato

          1 cup wine
          4-5 cups fish stock or a mixture of clam juice (1-2 bottles) and water
          2 tablespoons tomato paste
          1 teaspoon fresh thyme

          ½ teaspoon saffron
          1 lb mussels
          ½ lb Shrimp

          1 ½ lbs fish fillets – 1 ½ inch chunks, seasoned
          1 ½ tablespoons herbs

          Garlic toasts

          Sauté onion, shallot, garlic, celery in a bit of olive oil. Add fennel, red pepper or tomato, stir, then add wine. Let reduce a bit, and add remaining liquid, tomato paste and thyme. Cook for 10-15 minutes. Then add mussels and shrimp. Cook a few minutes, add fish, cook a few more minutes until all mussels are open. Add remaining herbs, serve on or with garlic toast (aioli optional).

          1 Reply
          1. re: firecooked

            Terrific. Even a recipe. This sounds fabulous, thanks.

          2. I don't believe I've ever made seafood stew with tomatoes and/or cream (or cheese for that matter).

            Start with good fish stock, then add some aromatics and veggies like onions, celery, carrots, ginger, a bit of minced garlic, and then add your seafood of choice ..

            Or you can just rely on past Chowhound expertise ..

            1 Reply