The Ultimate Seafood Feast

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You all asked me for a seafood dish, so here it is. This is what I call the ultimate seafood feast and it’s made in a delicious tomato sauce with white wine. I highly recommend pairing it with delicious crusty bread or even pasta. This recipe is so versatile because it allows you to use as much or any seafood you personally enjoy. This recipe is incredibly similar to Cioppino which is one of my all-time favourite seafood recipes.

Ultimate Seafood Feast

The Ultimate Seafood Feast

I highly recommend pairing it with delicious crusty bread or even pasta. This recipe is so versatile because it allows you to use as much or any seafood you personally enjoy.
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Servings: 6 people
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 1 hour


  • 3 tablespoons olive oil
  • 1 finely diced onion
  • 1 finely diced celery stalk
  • 6 cloves of minced garlic
  • salt, pepper, dry oregano to taste
  • ½ cup white wine, I used Pinot Grigio, any will work or use veggie stock instead
  • 2.5 cups tomato sauce
  • 2 cups water, fish stock, or veggie stock
  • 1 bay leaf
  • 1 piece of any white fish or salmon that’s cubed
  • 12 pasta clams or any small clams that were washed and scrubbed
  • 8 jumbo tiger shrimp peeled and deveined
  • 6 large scallops
  • parsley or basil for garnish


  • In a skillet with high sides or in a pot add the olive oil and let it heat up on medium heat. Sauté the onions, celery, and garlic for a few minutes until translucent. Add salt pepper and dry oregano to taste and you can taste and adjust later on as well.
  • Add the white wine and let it reduce for about a minute or two. Stir in the tomato sauce and water, or you can even use fish stock or veggie stock as well for more flavor. Add a bay leaf, let it come to a boil, reduce the heat to medium-low and let it second until your desired consistency.
  • Mine was perfect after an hour. After the sauce has reduced add the fish, washed and scrubbed clams and let it boil for 2 minutes. Discard any clams that do NOT open up.
  • Add the shrimp and scallops and let them go until the clams open up which should take another 3-4 minutes. Garnish with parsley and enjoy with crusty bread or on top of pasta.



You can use cod, halibut, salmon, or any fish or seafood you love.
You can use muscles or crab too. Any tomato sauce works just choose something cleaner in ingredients like Rao’s. Our homemade one only has salt tomatoes and basil in it.
If any of the clams don’t open up, throw those out as they are an indication that they are bad.
Feel free to use stock instead of water for more flavour. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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