Ingredients
For the Stew:
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 tomatoes, chopped
1 cup fish stock (or seafood stock)
1 cup white wine
1 lb large shrimp, peeled and deveined
1 lb mussels, cleaned
1 lb clams, cleaned
1 lb white fish (e.g., cod or halibut), cut into chunks
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For Serving:
Crusty bread or rice
Execution
Sauté the Aromatics
In a large cataplana or heavy pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
Add the Vegetables
Stir in the diced red and green bell peppers, and cook for another 5 minutes until softened. Add the chopped tomatoes, stirring to combine.
Build the Base
Pour in the fish stock and white wine, then bring the mixture to a gentle simmer. Add the smoked paprika, salt, and pepper. Cook for about 10 minutes to let the flavors meld.
Add the Seafood
Add the shrimp, mussels, clams, and chunks of white fish to the pot. Cover the cataplana (or pot) and let the seafood steam for about 10-15 minutes, or until the mussels and clams open up and the shrimp turns pink.
Garnish and Serve
Once cooked, remove from heat and garnish with fresh parsley. Serve hot with crusty bread or over rice, ensuring you soak up all the delicious broth!
Additional tips
- Seafood Choices: Feel free to customize your seafood selection based on what’s fresh or available. Scallops, squid, or even vegetables can be added for variety.
- Spice it Up: Add a pinch of red pepper flakes for some heat, or include chorizo for a different flavor profile.
- Serving Suggestions: Serve with a side of aioli or a simple green salad for a complete meal.
