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Introduction
If you’re a seafood lover with a taste for bold flavors, this Spicy Seafood Stew is the perfect dish to warm your soul. Bursting with the rich flavors of the sea, infused with aromatic spices, and simmered to perfection in a savory broth, this dish is both comforting and exciting. Whether you're making it for a cozy dinner or impressing guests with an elegant seafood spread, this stew delivers a delightful balance of heat and depth.
Ingredients
For the Stew Base:
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon crushed red pepper flakes (adjust to taste)
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 can (14 oz) crushed tomatoes
4 cups seafood or chicken broth
½ cup dry white wine
1 tablespoon tomato paste
For the Seafood:
½ pound shrimp, peeled and deveined
½ pound mussels, cleaned and debearded
½ pound white fish (cod, halibut, or tilapia), cut into chunks
½ pound squid rings (optional)
For Garnishing:
½ cup fresh parsley, chopped
Juice of 1 lemon
Crusty bread or steamed rice (for serving)
Directions
Step 1: Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté until soft and translucent (about 3-4 minutes).
Stir in the minced garlic and red bell pepper, cooking for another 2 minutes until fragrant.
Step 2: Build the Base
Add the crushed red pepper flakes, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir well to coat the vegetables with the spices.
Pour in the crushed tomatoes, seafood broth, white wine, and tomato paste. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to develop the flavors.
Step 3: Cook the Seafood
Add the white fish chunks to the simmering broth and cook for about 5 minutes.
Add the mussels and squid rings, cover the pot, and let cook for another 3-4 minutes until the mussels open. Discard any that remain closed.
Finally, add the shrimp and let them cook for 2-3 minutes until pink and opaque.
Step 4: Garnish and Serve
Stir in the fresh parsley and squeeze the lemon juice over the stew.
Serve hot with crusty bread or steamed rice to soak up the flavorful broth.
Serving and Storage Tips
Serving: This stew pairs well with a side of garlic bread, grilled vegetables, or a light salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm over low heat on the stovetop, adding a little extra broth if needed. Avoid overcooking the seafood during reheating.
Freezing: While the broth can be frozen for up to a month, it's best to add fresh seafood when reheating to maintain texture and flavor.
Variations
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