Seafood Stew
Ingredients:
Seafood:
1 lb shrimp, peeled and deveined
1 lb mussels, scrubbed and debearded
1 lb clams, scrubbed
1 lb firm white fish (such as cod or halibut), cut into chunks
Broth:
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 fennel bulb, thinly sliced
1 red bell pepper, diced
1 can (14.5 oz) diced tomatoes
4 cups fish stock or vegetable broth
1 cup white grape juice or apple juice
1 tsp saffron threads (optional)
1 bay leaf
1 tsp smoked paprika
Salt and pepper to taste
Vegetables:
2 large potatoes, peeled and diced
2 carrots, peeled and diced
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Base:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, sliced fennel, and diced red bell pepper, and cook for an additional 5 minutes until softened.
Make the Broth:
Stir in the diced tomatoes, fish stock or vegetable broth, white grape juice or apple juice, saffron threads (if using), bay leaf, and smoked paprika.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Add the Vegetables:
Add the diced potatoes and carrots to the pot.
Continue to simmer until the vegetables are tender, about 15-20 minutes.
Cook the Seafood:
Add the shrimp, mussels, clams, and chunks of white fish to the pot.
Cover and cook until the seafood is cooked through and the mussels and clams have opened, about 5-7 minutes. Discard any mussels or clams that do not open.
Season and Serve:
Season the stew with salt and pepper to taste.
Ladle the stew into bowls and garnish with chopped fresh parsley.
Serve hot with crusty bread on the side.
