Description
A rustic and aromatic Mediterranean seafood stew featuring shrimp, white fish, and mussels simmered in a spiced tomato-garlic broth with a splash of lemon and fresh herbs.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can (14 oz) diced tomatoes
- 2 1/2 cups seafood or vegetable broth
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb white fish (cod or halibut), cubed
- 1/2 lb mussels or clams, scrubbed
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
- Lemon wedges and crusty bread (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic, red pepper flakes, paprika, and oregano. Cook for 1 minute until fragrant.
- Add diced tomatoes and broth. Bring to a simmer and cook for 10 minutes to let flavors develop.
- Gently stir in white fish and cook for 3–4 minutes.
- Add shrimp and mussels, cover, and simmer for another 4–5 minutes until shrimp is pink and mussels open. Discard any unopened mussels.
- Squeeze in fresh lemon juice and season with salt and pepper to taste.
- Ladle into bowls, garnish with parsley, and serve with lemon wedges and warm crusty bread.
Notes
- Use a mix of fresh seafood for variety, or substitute with frozen if needed.
- Add a splash of white wine with the broth for extra depth of flavor.
- For a thicker stew, mash some of the cooked tomatoes before adding seafood.
- Best served hot and fresh, but leftovers can be stored for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg
