Here is a seafood stew recipe with potatoes that does not have any tomatoes in it:

3 large potatoes, peeled and cubed
2 cups pearl onions, blanched and peeled
8 cups Double-Rich Fish Stock
1 large pinch saffron threads
2 dozen clams, scrubbed
2 dozen mussels, scrubbed and debearded
1 1⁄2 lbs. cod filets
18 large sea scallops
1⁄2 cup heavy cream
Salt and freshly ground white pepper
1⁄4 cup chopped fresh parsley
2 tbsp. chopped fresh chives

1. Bring potatoes, onions, and 6 cups of the fish stock to a gentle simmer in a large saucepan over medium heat. Cover and cook until potatoes and onions are tender.

2. Meanwhile, toast saffron in a small skillet for 1 minute over high heat. Remove from heat and crumble threads with your fingers into simmering potatoes and onions.

3. Heat 1 cup of the remaining fish stock in a large sauté pan, add clams, cover, and cook over medium-high heat for about 5 minutes. Add mussels, cover, and cook until all the shells open. (Discard any that don't.) Remove from heat; transfer clams and mussels to a large serving bowl. Strain poaching stock to remove any grit, and add to potatoes and onions.

4. In the same sauté pan, bring the last remaining cup of stock to a simmer over medium heat. Cut cod into pieces, about the same size as scallops. Add cod and scallops to the simmering stock and poach for 5 minutes. Transfer seafood to the serving bowl and set aside. Add stock to potatoes and onions.

5. Use a slotted spoon to strain most of the potatoes and onions from the stock and scatter over seafood. Leave about 1⁄2 cup potatoes in stock. Mash to slightly thicken stock, or purée in a food processor and return to pan, then raise heat, add cream, and boil for 5 minutes to reduce and thicken slightly. Season to taste with salt and pepper. Pour stock mixture into serving bowl over the seafood. Serve garnished with parsley and chives.

This recipe is from Grouprecipes.com - I really like it because of the combination of fish, potatoes and cheese! Its a complicated recipe but worth it......

* cajun seasoning
* pepper .
* 2 1/2 lbs baking potatoes, course sliced .
* 1/2 tsp cayenne pepper .
* 12 oz cream cheese, softened .
* 1 large red bell pepper, sliced .
* 3 garlic cloves, minced .
* 1 tbsp sour cream .
* 4 green onion tops, sliced .
* 2 slices bacon, fried & sliced .
* 1/2 lemon, juice of .
* 2 tsps tarragon vinegar .
* 1/2 c butter .
* 1 lb shrimp, 60 80 count .
* 1/3 c parmesan cheese, grated .
* 1/4 c butter .
* 3/4 lb crabmeat .
* 10 oz cheddar cheese, grated .
* 1/2 large white onion, sliced .
* salt .
* 3 celery ribs, sliced

Cook bacon until crisp, chop & set aside.
Preheat oven to 375°F.
Cut Potatoes into bite size pieces or about 5 oz each.
Place In a large-ish casserole dish, season this with salt, pepper & Cajun seasoning.
Pour ½ stick of melted butter over potatoes & mix to coat.
Bake for 50 mins or until the potatoes are fork tender & beginning to brown.
When the potatoes are almost done, Use a large deep skillet & add 1 stick butter, the onions, bell pepper & celery.
Simmer for about 8 mins until onions begin to clear.
Add the garlic, simmer 1 min.
Add the lemon juice, tarragon vinegar & the shrimp.
Spice up with salt, pepper & cayenne.
Cook shrimp until just done, about three mins.
Add the cream cheese & sour cream, when it has liquefied add the crab meat, & stir carefully to mix well.
When the mixture is hot, pour it over the top of the potatoes in the casserole dish & smooth it out.
Sprinkle top the top this with the parmesan, the sliced bacon, & spread the cheddar cheese out evenly on top.
Bake until the cheese has melted & serve as soon as possible garnished with sliced green onions

OR you can try Oyster stew - a Norwegian recipe from Seafood-Norway.com
Again slightly complicated but the combination of spinach and potatoes and oysters is really interesting!

Ingredients
1 tb Olive oil
1/4 c Minced shallots
1 tb Chopped garlic
2 c Fresh spinach - (packed); -cleaned, stemmed, and chopped
Salt; to taste
Freshly-ground black pepper; - to taste
1 c Mashed potatoes
2 Eggs
1 1/2 c Fine dry bread crumbs
1 c Flour
2 tb Milk
1 c Vegetable oil
2 dozen Large shucked oysters;
- liquor reserved
2 tb Butter
1/2 c Chopped onions
3/4 c Heavy cream
2 tb Fresh lemon juice
2 tb Worcestershire
1 ds Hot Sauce
2 tb Chopped parsley
4 ts Grated Parmigiano-Reggiano cheese
1 c Fresh spinach leaves; cleaned, fried

In a saute pan, over medium heat, add the oil. When the oil is hot, add
the shallots and garlic. Saute for 1 minute. Add the spinach. Season
with salt and pepper. Saute until wilted about 2 minutes. Remove from the
heatand cool completely.
In a mixing bowl, combine the potatoes, 1 egg and the spinach mixture.
Season with salt and pepper. Mix well. Stir in 1/2 cup of the bread
crumbs. Divide the mixture in fourths and form into round cakes, about
1-inch thick. Season the flour with the Bayou Blast Essence. Whisk the
remaining egg and milk, together. Season the remaining 1 cup bread crumbs
with the Essence. Dredge the cakes in the flour. Dip each cake in the egg
wash, lettingthe excess drip off. Dredge the cakes in the bread crumbs,
coating completely. In another saute pan, heat the oil. When the oil is
hot, add the cakes and pan-fry until golden brown, about 2 to 3 minutes on
each side. Remove from the oil and drain on paper towels. Season with
Essence, set aside and keep warm.
Drain the oysters, reserving the liquor. Set aside. In
another saute pan,melt the butter. Add the onions. Season with salt and
pepper. Saute for 2 minutes. Add the garlic and continue to saute for 1
minute. Add the reserved oyster liquor, cream, lemon juice, and
Worcestershire sauce. Season with the hot sauce, salt and pepper. Bring
the mixture to boil and then reduce the heat to medium and simmer until the
cream thickens, about 4 minutes. Season the oysters with salt and pepper.
Stir in the oysters and cook for about 2 minutes or until the edges curl.
Add the parsley and remove from the heat.
To serve, place a cake in the center of each
shallow bowl. Spoon the oysters and sauce around each cake. Garnish with
the cheese and fried spinach. This recipe yields 4 appetizer servings.

Try making him gumbo. There are many recipes and you can make your own. Most gumbos do not have potatos but I have put them in there with great success.

You will start with a roux. Roux is oil(or bacon drippings) and flour (equal parts), you simmer it until the flour is the color you are looking for. I always add my onions to the roux. make sure to stir the roux constantly so it doesn't burn.

Once the roux is where you want it you will add your liquid. You can use water, fish stock, I have even used beer and water mixed. If you are doing seafood a little liquid crab boil is good in there also. just a touch though.

From this point the recipe is yours. No one does it the same. If you look at gumbo recipes, some call for tomatos some don't.

Common ingredients that can be used.
-okra-saute before putting in
-sausage-
-shrimp
-crab meat or gumbo crabs
-chicken
-oysters

-onions, bellpepper( I always sautee these in roux)

Seasonings
-bay leaves
-red pepper
-garlic
-parsley
-thyme
-salt
-zatarains

don't be afraid to experiment with this . Gumbo is great when it is cold out side or when you are expecting alot of people.

Once it is cooked you will spoon it into a bowl of cooked rice.
Garnish it with a little file.(fee-lay) you should be able to find it in your spice section. Serve with warm french bread. yummy

http://southernfood.about.com/od/gumborecipes/r/bl00109b.htm

This site will give you many variations that you may want to pick and chose from.

New England Clam Chowder is a delicious stew with no tomatoes & lots of potatoes. There are several good recipes on Cooks.com.