Rustic Seafood Stew with Corn and Peppers

 

 

 

 

 

 

 

 

 

Ingredients:

Seafood:

200g shrimp, peeled and deveined

200g mussels, cleaned

200g clams, scrubbed

200g lobster pieces or crab legs (optional)

Vegetables & Aromatics:

2 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1 green bell pepper, chopped

2 ripe tomatoes, sliced or chopped

2 small corn cobs, cut into thirds

1 tsp smoked paprika

1/2 tsp chili flakes (optional)

Salt and pepper to taste

Broth:

3 cups seafood stock or vegetable broth

1/2 cup dry white wine (optional)

1 tbsp tomato paste

1 bay leaf

1 tsp dried thyme or oregano

To Finish:

Juice of 1/2 lemon

2 tbsp chopped fresh parsley or cilantro

Crusty bread for serving

 

Instructions:

Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Sauté onion until soft, then add garlic, bell pepper, and smoked paprika. Cook 2–3 minutes.

Build the Base:
Stir in tomato paste, tomatoes, corn, chili flakes, and season with salt and pepper. Cook until tomatoes soften, about 5 minutes.

Simmer the Broth:
Pour in seafood stock and white wine. Add bay leaf and herbs. Bring to a boil, then reduce to a simmer for 10 minutes.

Add Seafood:
Add mussels, clams, and lobster. Cover and cook 5–7 minutes, until shells open. Add shrimp last, simmer 2–3 minutes more until pink and cooked through. Discard any unopened shells.

Finish & Serve:
Squeeze in lemon juice, adjust seasoning. Ladle into bowls, top with fresh herbs. Serve hot with crusty bread.