Devonshire Seafood Stew

Ingredients

While the original Brodetto alla termolese is an Italian fish stew made with Mediterranean ingredients like tomatoes, garlic, and olive oil, the Devonshire Seafood Stew incorporates local flavors and ingredients from the cuisine of Devon. The stew embraces the use of fresh seafood commonly found along the Devonshire coast and incorporates traditional herbs and spices from the region, giving it a distinct taste that reflects the local culinary traditions. We alse have the original recipe for Brodetto alla termolese, so you can check it out.

• 500g (1.1 lb) mixed white fish fillets (such as cod, haddock, or sole), cut into chunks 500g (1.1 lb) mixed white fish fillets (such as cod, haddock, or sole), cut into chunks
• 500g (1.1 lb) mixed shellfish (such as mussels, clams, and prawns) 500g (1.1 lb) mixed shellfish (such as mussels, clams, and prawns)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 400g (14 oz) canned chopped tomatoes 400g (14 oz) canned chopped tomatoes
• 250ml (1 cup) fish or vegetable stock 250ml (1 cup) fish or vegetable stock
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, red bell pepper, and carrot. Sauté until the vegetables are softened.
2. 2.
   Add the canned tomatoes, fish or vegetable stock, bay leaf, dried thyme, and paprika to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
4. 4.
   Add the mixed white fish fillets and shellfish to the pot. Season with salt and pepper to taste. Stir gently to combine.
5. 5.
   Cover the pot and let the stew simmer for another 10-15 minutes, or until the fish is cooked through and the shellfish have opened.
6. 6.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Devonshire Seafood Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and firm. If using frozen fish, thaw it completely before adding it to the stew.
• Shellfish — Scrub the shellfish thoroughly and discard any that are cracked or open before cooking.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the stew.
• Serve the seafood stew with crusty bread to soak up the flavorful broth.
• Feel free to customize the seafood selection based on what is available and fresh in your local area.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Devonshire Seafood Stew in deep bowls, allowing the vibrant colors of the seafood and vegetables to shine. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of stew with a sprinkle of fresh parsley to add a pop of color. Serve the stew piping hot to fully enjoy the flavors and aromas.