Ingredients

The following ingredients have 4 Servings
  • 12 raw fresh mussels
  • 12 raw fresh clams
  • 8 (raw) jumbo shrimp (peeled & deveined)
  • 8 ounces cod fillet
  • 2 tbsp extra virgin olive oil
  • ½ small onion (diced)
  • 2 cloves garlic (minced)
  • 1 small bulb fennel ( thinly sliced)
  • 1 tsp smoked paprika
  • ⅓ tsp thyme (fresh or dry)
  • ¼ cup white wine
  • 15 ounce diced tomatoes (canned)
  • 1 cup chicken broth (or vegetable broth)
  • ⅛ teaspoon crushed red pepper ((optional) more if you like it extra spicy)
  • ½ tsp saffron threads
  • ¼ teaspoon sea salt
  • ⅙ teaspoon black pepper
  • 1 tbsp flat leaf parsley (finely chopped)

Instruction

  • Thoroughly rinse the clams and mussels in cold running water to remove all the grit and sand from the shellfish.
  • Peel and devein the shrimp. Pat them dry with paper towels.
  • Pat dry the cod fillets with paper towels. Season with sea salt and black pepper.
  • Place a large sauté pan over medium-high heat. Add the olive oil to the pan and when it heats up add the diced onion, garlic, and sliced fennel. Sauté for about 3 minutes.
  • Add smoked paprika, thyme, and crushed red pepper flakes to the pan. Add white wine to deglaze the pan.
  • Add tomatoes, chicken broth, saffron and season with sea salt and black pepper. Bring mixture to a boil and reduce heat to simmer.
  • Add the cod, shrimp, clams and mussels to the pan. Cover the pan and continue to cook for 4-5 minutes or until the clams and mussels have opened.
  • Garnish the seafood stew with chopped parsley and serve with crusty bread.