Description
A delightful seafood stew that combines a variety of fresh seafood with aromatic vegetables and spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium fennel bulb, chopped
- 1 medium carrot, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups fish stock or seafood broth
- 1 teaspoon saffron threads
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 pound firm white fish (such as cod or halibut), cut into chunks
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1/2 cup fresh parsley, chopped
- Lemon wedges for serving
- Crusty bread for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, fennel, and carrot. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the diced tomatoes, fish stock, saffron, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes.
- Add the chunks of white fish to the pot and simmer for an additional 5 minutes.
- Add the shrimp and mussels to the pot. Cover and cook for another 5-7 minutes, or until the mussels have opened and the shrimp are cooked through.
- Remove the bay leaf and stir in the chopped parsley. Adjust seasoning with more salt and pepper if needed.
- Serve hot with lemon wedges and crusty bread on the side.
Notes
- For a spicier version, add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables.
- You can substitute the seafood with your favorites, such as scallops or crab, or use a mix of frozen seafood for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg