Mediterranean Seafood Stew | Mixed Seafood Soup By Cook With Nancy

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity without alcohol.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein while being more affordable.

Heat 1 tablespoon of olive oil in a Dutch oven until hot.

Add 1 pound of calamari and sauté for 2-3 minutes until translucent, then remove and set aside.

Add 1 large finely chopped onion and sauté until translucent, avoiding browning.

Add 4 finely chopped garlic cloves and sauté until aromatic and the onion is golden.

Add 1/3 cup of red peppers and 2 sticks of celery, sautéing for 2 minutes.

Season with 1 teaspoon of salt, adjusting to taste.

Add 1/2 cup of tomato sauce, 1 tablespoon of paprika, and 1 tablespoon of oregano; combine and cook for 5-6 minutes until thickened.

Stir in 1 tablespoon of parsley and then add 2.5 cups of fish stock; bring to a boil.

Prepare a parsley mixture by pulsing 1/2 cup of parsley with 2 tablespoons of olive oil until coarsely chopped.

Add a pinch of saffron strands to the pot and stir in the parsley mixture.

Let the stew boil for 5 minutes before adding 1 pound of shrimp, distributing evenly.

After 30 seconds, add the previously sautéed calamari back to the pot.

Add 1/2 pound of clams and 1 pound of mussels, ensuring they are washed and soaked beforehand.

Cook for around 15 minutes, checking that shells open; discard any that do not.

Stir the stew and garnish with additional parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens