seafood stew
This hearty seafood stew is a delightful blend of various fresh seafood and aromatic vegetables simmered in a rich broth. It's perfect for a cozy dinner and is sure to impress your guests with its vibrant flavors.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 piece bell pepper, diced any color
- 2 medium tomatoes, chopped
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups fish or seafood stock
- 1 cup white wine optional
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 pound white fish fillets such as cod or haddock, cut into chunks
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
- for serving lemon wedges
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and diced bell pepper. Cook for another 3 minutes until softened.
- Add the chopped tomatoes, thyme, and smoked paprika. Stir and cook for an additional 2-3 minutes to combine the flavors.
- Pour in the fish or seafood stock and white wine (if using). Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
- Add the shrimp and white fish to the pot. Cook for about 5-7 minutes until the fish is cooked through and the shrimp are pink.
- Finally, stir in the cleaned mussels. Cover the pot and let cook for another 5 minutes, or until the mussels have opened. Discard any mussels that do not open.
- Season the stew with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley and lemon wedges on the side.
Notes
Feel free to add or substitute other seafood such as clams or squid.
Serve the stew with crusty bread to soak up the delicious broth.
This stew can be stored in the refrigerator for up to 2 days, but it is best enjoyed fresh. Reheat gently before serving.