Ingredients
- Mixed seafood (shrimp, mussels, firm white fish like cod or halibut)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 cup white wine
- 1 can crushed tomatoes
- 4 cups fish stock
- 1 bell pepper, chopped
- 1 zucchini, chopped
- Fresh parsley, chopped
- Pinch of saffron
- Salt and black pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté onion and garlic until softened, about 3-4 minutes.
- Sprinkle in smoked paprika and stir for another minute.
- Pour in white wine, allowing it to simmer and reduce for about 3-5 minutes.
- Add crushed tomatoes and fish stock, bringing to a gentle boil.
- Add mixed seafood (fish and shrimp first) and poach for about 5 minutes before adding mussels.
- Include bell pepper and zucchini, along with chopped parsley and saffron. Season with salt and pepper.
- Reduce heat and let simmer for 10-15 minutes until seafood is cooked and broth is rich.
- Serve hot with crusty bread.
Notes
Use fresh seafood for the best flavor. Adjust seasonings to taste as you go. Serve with crusty bread to soak up the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Seafood