Ingredients
Scale
- 1 lb (450g) firm white fish (such as cod or haddock), cut into chunks
- 1 lb (450g) shellfish (clams or mussels), scrubbed and cleaned
- ½ lb (225g) shrimp, peeled and deveined
- 4 medium potatoes, sliced into ¼-inch rounds
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp red chili flakes (optional)
- 1 cup dry white wine
- 2 cups fish or seafood stock
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Prepare the Ingredients
- Clean and prepare all seafood. Ensure the clams or mussels are scrubbed and any beards are removed. Peel and devein the shrimp. Cut the fish into bite-sized chunks.
- Slice the potatoes, onion, and peppers, and dice the tomatoes.
- Cook the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.
- Build the Base
- Add the diced tomatoes, bell peppers, smoked paprika, and red chili flakes (if using). Cook for 5 minutes, stirring occasionally, until the vegetables soften and the flavors meld together.
- Add the Liquid
- Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate. Add the fish stock and bay leaf, then bring the mixture to a gentle simmer.
- Layer the Potatoes
- Arrange the potato slices on top of the stew base, ensuring they are submerged in the liquid. Cover and let simmer for 10-15 minutes, or until the potatoes are nearly tender.
- Add the Seafood
- Gently add the fish chunks to the pot, followed by the shrimp and shellfish. Cover and cook for another 7-10 minutes, or until the fish is cooked through, the shrimp are pink, and the clams or mussels have opened. Discard any shellfish that remain closed.
- Finish the Dish
- Taste and adjust seasoning with salt and pepper as needed. Sprinkle the stew with fresh parsley and serve hot with lemon wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 360
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g