Ingredients:
1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1/2 lb squid, cleaned and sliced into rings
1/2 lb white fish (such as cod), cut into chunks
1 large onion, diced
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 cup fish stock
1 cup white wine
1/2 cup tomato sauce
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon cayenne pepper (optional for extra heat)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Crusty bread, for serving
Directions:
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until softened.
Add the minced garlic, smoked paprika, red pepper flakes, and cayenne pepper (if using) to the pot. Cook for 1-2 minutes until fragrant.
Pour in the white wine and allow it to simmer for 3-4 minutes, reducing slightly.
Stir in the diced tomatoes, tomato sauce, and fish stock. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Add the white fish chunks to the pot and cook for 3-4 minutes, until the fish begins to flake.
Add the shrimp, squid, and mussels, and cook for an additional 5-7 minutes, until the shrimp are pink, the squid is tender, and the mussels have opened.
Season with salt and black pepper to taste. Remove any mussels that did not open.
Serve the stew hot, garnished with fresh parsley and crusty bread on the side.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 4 servings