Ingredients:
1 lb shrimp (peeled and deveined)
1 lb firm white fish (such as cod or haddock, cut into chunks)
1/2 lb mussels (scrubbed and de-bearded)
1/2 lb clams (scrubbed)
2 tbsp olive oil
1 large onion (chopped)
2 cloves garlic (minced)
1 red bell pepper (chopped)
1 celery stalk (chopped)
1 can (14.5 oz) diced tomatoes (with juices)
2 cups seafood broth (or chicken broth)
1/2 cup dry white wine
1 tsp paprika
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp smoked paprika
1/2 tsp dried thyme
1 bay leaf
Salt and pepper (to taste)
1/2 cup heavy cream (optional, for richness)
2 tbsp fresh parsley (chopped, for garnish)
Crusty bread (for serving)
Instructions:
Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and celery, cooking for 5-7 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
Add the Liquids and Spices:
Stir in the diced tomatoes with their juices, seafood broth, white wine, paprika, cayenne pepper, smoked paprika, thyme, and bay leaf. Bring to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together. Taste and season with salt and pepper.
Add the Seafood:
Add the fish chunks to the pot first, as they take a little longer to cook. Let them simmer for about 5 minutes.
Add the shrimp, mussels, and clams, and cook for an additional 5-7 minutes, or until the shrimp turns pink and the mussels and clams have opened up. Discard any mussels or clams that don’t open.
Finish the Stew:
Stir in the heavy cream (if using) to add richness, then remove the pot from heat. Adjust seasoning with more salt, pepper, or cayenne pepper if needed.
Serve:
Ladle the stew into bowls, garnishing with fresh parsley. Serve with slices of crusty bread for dipping.
This Spicy Seafood Stew is a vibrant and flavorful dish, combining a variety of seafood with a rich, spicy broth perfect for cozy meals. Adjust the heat level to your preference with more or less cayenne pepper!
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