One-Pot Christmas Eve Dinner

One-Pot Christmas Eve Seafood Stew

Name: One-Pot Christmas Eve Seafood Stew (Cioppino)
Total time: 45 min
Yield: 6 servings
Cuisine: Asian Fusion
Ingredients: Dried kombu; Water; Fennel; Onion; Garlic; Tomato paste; Chopped tomatoes; White wine; White fish; Prawns; Mussels; Parsley

A one-pot Christmas Eve centerpiece built on a quiet Eastern trick: a light kombu-dashi base stands in for part of the fish stock, so the tomato-seafood broth carries deep umami without the heaviness. Prawns, white fish and mussels simmer together in under 45 minutes, and the whole thing lands around 250 kcal a serving with 28 g of protein. It is the familiar Western seafood stew your table already knows, with an umami backbone from the East folded in. One pot, six servings, almost no cleanup.

One-potUmami kombu base~250 kcalFeeds 6

Rustic bowl of tomato seafood stew with prawns, mussels and white fish, steam rising

Tomato seafood stew with prawns, mussels and white fish

Asian Fusion · 45 min

The Recipe

A Western seafood stew with an Eastern umami base: kombu-dashi lightens the broth while the prawns and mussels do the talking.

6 servings

yield

45 min

total

250 kcal

serving

28g

protein

Ingredients

10 cm dried kombu500 ml water1 fennel bulb, sliced1 onion, sliced3 garlic cloves1 tsp tomato paste400 g chopped tomatoes200 ml white wine (optional)300 g white fish fillet200 g prawns, peeled300 g mussels, cleanedParsley, lemon, olive oil

Step by Step

How to make it

Build the umami base

Wipe a 10 cm piece of dried kombu with a damp cloth and simmer it in 500 ml water for 10 minutes, then lift it out — this light kombu dashi is the Eastern backbone of the stew. Add 1 tsp mushroom powder for a deeper note if you like. Do not boil the kombu or the broth turns bitter.

Soften the aromatics

In a large pot, warm 1 tbsp olive oil and gently cook 1 sliced fennel, 1 onion and 3 garlic cloves for 6 to 8 minutes until soft and sweet — this is where the sweetness comes from, so do not rush or brown them. Stir in 1 tsp tomato paste and let it darken for a minute.

Add tomato and broth

Pour in 400 g chopped tomatoes and the kombu dashi, plus 200 ml dry white wine if using. Simmer 10 minutes so the tomato loses its raw edge and the broth turns a deep red. Season lightly now; the seafood will concentrate the salt later.

Add seafood in stages

Drop in 300 g firm white fish and 200 g peeled prawns first, then 300 g cleaned mussels on top. Cover and simmer 5 to 6 minutes, until the mussels open and the fish turns opaque. Discard any mussels that stay shut.

Finish and serve

Stir in a handful of chopped parsley and a squeeze of lemon, then rest off the heat for 2 minutes. Ladle into wide bowls with the broth, making sure every bowl gets prawns, fish and a few mussels. Serve with toasted bread to soak up the last of the umami.

Nutrition per serving

250

kcal

28g

protein

fat

14g

carbs

fiber

Make It Yours

Tips & Swaps

No kombu?

Use a light fish stock or a teaspoon of mushroom powder in water — the goal is a gentle umami, not a strong fishy base.

Pick your seafood

Prawns are the December peak; swap mussels for clams, or add scallops in the last 3 minutes.

Make the base ahead

The tomato-kombu broth keeps for two days; reheat and add fresh seafood when guests arrive.

FAQ

Questions, Answered

Can I make the seafood stew base ahead of time?

Yes — the tomato-kombu broth keeps for two days in the fridge; reheat it and add the fresh seafood just before serving.

What can I use instead of kombu?

A light fish stock or a teaspoon of mushroom powder in water gives the same gentle umami without the seaweedy note.

Is this seafood stew gluten-free?

Yes, as written it is naturally gluten-free — just serve it with gluten-free bread if needed.