This Summer Seafood Stew is a light and flavorful dish that celebrates the season's bounty. Loaded with fresh mussels, clams, shrimp, and fish, simmered in a fragrant broth with vegetables and white wine, it's perfect for a summer evening gathering with friends and family.
Ingredients: 1 lb fresh mussels, cleaned and debearded. 1 lb fresh clams, scrubbed. 1 lb large shrimp, peeled and deveined. 1 lb firm white fish fillets such as cod or halibut, cut into chunks. 2 tablespoons olive oil. 1 onion, finely chopped. 4 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 fennel bulb, thinly sliced. 2 cups cherry tomatoes, halved. 1 cup dry white wine. 4 cups seafood or vegetable broth. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped, for garnish.
Instructions: Set olive oil on medium heat in a large pot or Dutch oven. Put in the fennel, onion, garlic, and bell peppers. It will take about 5 minutes of cooking until the vegetables are soft. It's time to add the thyme, paprika, and cherry tomatoes. Go on and cook for two more minutes. Add the white wine and let it cook for three minutes. Bring the seafood broth to a slow boil. Add the fish, shrimp, clams, and mussels slowly to the pot. Put the lid on and cook for about 5 to 7 minutes, or until the seafood is fully cooked and the mussels and clams have opened. Add pepper and salt to taste. Serve hot with fresh parsley on top. Have fun with your summer seafood stew!
Prep Time: 20 minutes
Cook Time: 20 minutes
Eusko-lorak