Seafood Stew (Cazuela de Mariscos)

🛒 Ingredients

• Olive Oil 15 g · 130 kcal
• Onion 75 g · 30 kcal
• Garlic 6 g · 8 kcal
• Red Bell Pepper 80 g · 25 kcal
• Diced Tomatoes 100 g · 18 kcal
• Fish Broth 200 g · 10 kcal
• Dry White Wine 50 g · 40 kcal
• Potatoes 100 g · 77 kcal
• Smoked Paprika (Pimentón) 2 g · 6 kcal
• Saffron Threads 0 g · 1 kcal
• Shrimp (peeled, deveined) 100 g · 99 kcal
• Mussels (meat only) 30 g · 23 kcal
• Clams (meat only) 30 g · 24 kcal
• Firm White Fish (e.g., Cod, Hake) 100 g · 82 kcal
• Scallops 50 g · 48 kcal
• Fresh Parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, garlic, and red bell pepper; sauté until softened, about 5-7 minutes.
2. Stir in diced tomatoes, fish broth, white wine, smoked paprika, and saffron threads. Add diced potatoes and bring the mixture to a simmer; cook for 15-20 minutes, or until potatoes are tender.
3. Add the firm white fish chunks and cook for 5 minutes. Then add shrimp, mussels, and clams; cover and cook for another 5-7 minutes, or until shellfish open and shrimp are pink and cooked through.
4. Stir in scallops for the last 2-3 minutes of cooking. Taste and adjust seasoning with salt to your preference. Serve hot, garnished with fresh chopped parsley.