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Seafood Stew

4.8
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PREP TIME
30 min
COOKING TIME
75 min
TOTAL TIME
105 min
SERVINGS
8 servings
Lunch Dinner U.S.
Seafood Stew
Ingredients
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 fresh red chile pepper, seeded and chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup water
  • 1/2 cup chopped fresh parsley
  • 1 (10 ounce) can minced clams, drained with juice reserved
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 pinch paprika
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup white wine
  • 25 mussels, cleaned and debearded
  • 25 shrimp
  • 1 pound cod fillets, cubed
  • 10 ounces scallops
Instructions
1
Preheat the cooking vessel by heating olive oil over a moderate temperature. Sauté sliced onion, diced bell pepper, chopped chile pepper, and minced garlic in the hot oil until they become soft and fragrant.
2
Introduce chopped tomatoes, tomato sauce, water, chopped parsley, clam juice, dried basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper into the pot. Stir everything together thoroughly.
3
Gradually decrease the heat and let the mixture simmer for a prolonged period of time, usually between 1 to 2 hours, stirring occasionally and adding wine in small amounts.
4
About 10 minutes prior to serving, add clams, mussels, shrimp, cod, and scallops to the pot. Increase the heat slightly and continue cooking, stirring occasionally, until all the seafood is cooked through.
5
The mussels will have opened, shrimp will change color to pink, cod will break apart easily with a fork, and scallops will become opaque.