Spicy Seafood Stew
Ingredients
Seafood:
1 pound (450g) fresh fish fillets (such as cod or halibut), cut into chunks
1 pound (450g) large shrimp, peeled and deveined
1 dozen mussels or clams, cleaned
Vegetables:
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 can (14.5 ounces) diced tomatoes
2 cups fish or seafood stock
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
Spices:
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust for spice level)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Garnish:
2 tablespoons chopped fresh parsley
Lemon wedges
Instructions
Prepare the Base:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and red bell pepper, and cook for another 2-3 minutes until the vegetables are softened.
Build the Flavor:
Stir in the diced tomatoes, fish or seafood stock, and water. Add the smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Bring the mixture to a simmer.
Cook the Seafood:
Add the fish chunks to the simmering broth and cook for about 5 minutes.
Add the shrimp and mussels (or clams) to the pot. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and the mussels have opened. Discard any mussels that do not open.
Serve:
Taste the stew and adjust the seasoning if needed. Ladle the stew into bowls and garnish with fresh parsley.
Serve with lemon wedges on the side for a burst of citrus flavor.
Tips and Variations
Adjust Spice Level: Increase or decrease the cayenne pepper to control the heat of the stew.
Seafood Variety: Feel free to add or substitute with other seafood like scallops, crab, or calamari.
Side Dish: Serve with crusty bread or over rice for a more filling meal.
