Montevideo-style Seafood Stew

Ingredients

In this Montevideo-style Seafood Stew, we have adapted the traditional Greek Kakavia to the cuisine of Montevideo by incorporating local ingredients and flavors. While the Greek version often includes Mediterranean herbs like oregano and thyme, we have replaced them with fresh herbs commonly used in Montevideo cuisine, such as parsley and cilantro. Additionally, we have added a splash of white wine to enhance the flavors and give it a touch of elegance. We alse have the original recipe for Kakavia, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers (red and green), sliced 2 bell peppers (red and green), sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for a spicy kick) 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and sliced bell peppers. Sauté until they become tender and slightly caramelized.
2. 2.
   Add the minced garlic and cook for another minute until fragrant.
3. 3.
   Stir in the tomato paste, paprika, and cayenne pepper (if using). Cook for a minute to release the flavors.
4. 4.
   Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
5. 5.
   Add the diced tomatoes and fish or vegetable broth to the pot. Bring the mixture to a gentle boil.
6. 6.
   Reduce the heat to low and add the fish chunks. Simmer for about 5 minutes until the fish starts to cook through.
7. 7.
   Add the shrimp and mussels to the pot. Cover and cook for an additional 5 minutes or until the shrimp are pink and the mussels have opened.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Montevideo-style Seafood Stew hot, garnished with fresh parsley and cilantro. Accompany with crusty bread.

Treat your ingredients with care...

• Fish — Choose firm white fish such as cod, haddock, or halibut for the stew. Cut the fish into chunks of similar size to ensure even cooking.
• Shrimp — Use fresh or frozen shrimp, peeled and deveined. If using frozen shrimp, thaw them before adding to the stew.
• Mussels — Scrub the mussels thoroughly under cold water to remove any dirt or debris. Discard any mussels that are open or cracked before cooking.

Tips & Tricks

• For a richer flavor, you can add a splash of fresh lemon juice to the stew just before serving.
• Adjust the spiciness of the stew by increasing or decreasing the amount of cayenne pepper according to your preference.
• Serve the Montevideo-style Seafood Stew with a side of saffron-infused rice for a complete meal.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the Montevideo-style Seafood Stew in deep bowls, allowing the flavors to meld together. Accompany it with warm crusty bread to soak up the delicious broth.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley and cilantro to add a pop of color. Serve it in rustic earthenware bowls to enhance the visual appeal.