Spanish Style Seafood Stew Recipe


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient


 Italian frying peppers/Cubanelle peppers / 1 green bell pepper2 , cut into thin strips
 Yellow bell pepper1 , cut into thin strips
 Onion1 , halved and cut into 1/2 inch thick slices
 Vegetable broth2⁄3 Cup (10.67 tbs)
 Garlic4 Clove (20 gm), minced
 Tomato1 Large, chopped
 Paprika1 1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Dry white wine1⁄3 Cup (5.33 tbs)
 Littleneck clams1 Dozen, scrubbed
 Large shrimp12 Ounce, peeled and deveined, tails
 Skinned cod/Hake, halibut/ scrod fillet10 Ounce, cut in to chunks
 Chopped flat leaf parsley1⁄2 Cup (8 tbs)


Heat a large skillet coated with olive-oil cooking spray over medium heat.
Add the frying peppers, bell pepper, and onion and cook, stirring frequently, for 7 minutes, or until tender.
If the pan gets dry, add a little of the broth, 1 tablespoon at a time.
Stir in the garlic, tomato, paprika, salt, and black pepper, and cook, stirring, for 1 minute.
Stir in the remaining broth and the wine and bring to a boil.
Reduce the heat to low, cover, and simmer for 5 minutes, or until the flavors are blended.
Stir in the clams.
Cover and cook for 2 minutes.
Add the shrimp and fish and stir gently.
Cover and cook, stirring once, for 4 minutes, or until the shrimp are opaque, the fish flakes easily, and the clams have opened.
Discard any unopened shells.
Sprinkle with the parsley.