Spicy Seafood Stew
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 (14.5-ounce) can diced tomatoes
4 cups fish stock or vegetable broth
1 cup clam juice
1 cup tomato juice
1 bay leaf
1 pound white fish fillets (such as cod or halibut), cut into chunks
1 pound shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
1/2 pound squid, cleaned and sliced into rings
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges
Instructions:
Prepare Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Add Vegetables: Stir in the chopped red and green bell peppers and celery. Cook for about 5 minutes, until the vegetables start to soften.
Seasoning: Add the paprika, dried thyme, dried oregano, and cayenne pepper. Stir to combine and cook for another minute to release the flavors.
Add Liquids: Pour in the diced tomatoes with their juice, fish stock (or vegetable broth), clam juice, and tomato juice. Add the bay leaf. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Cook Seafood: Add the chunks of white fish to the pot and simmer for 5 minutes. Then, add the shrimp, mussels, and squid. Cook for another 5-7 minutes, or until the shrimp are pink and opaque, the mussels have opened, and the squid is tender. Discard any mussels that do not open.
Season and Serve: Season the stew with salt and pepper to taste. Stir in the chopped fresh parsley.
Garnish: Serve the stew hot with lemon wedges on the side for squeezing over the top.😋❤️