Canarian Seafood Stew

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock, cut into chunks 500g (1.1 lb) white fish fillets, such as cod or haddock, cut into chunks
• 250g (8.8 oz) prawns, peeled and deveined 250g (8.8 oz) prawns, peeled and deveined
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 250g (8.8 oz) squid, cleaned and sliced into rings 250g (8.8 oz) squid, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 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, 5g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the tomatoes, paprika, cumin, saffron threads, and bay leaf to the pot. Stir well to combine the spices with the vegetables.
3. 3.
   Pour in the fish or vegetable broth and bring to a simmer.
4. 4.
   Add the fish chunks to the pot and cook for 5 minutes.
5. 5.
   Gently add the prawns, mussels, and squid to the pot. Cook for an additional 5 minutes or until the seafood is cooked through and the mussels have opened.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the pot.
8. 8.
   Serve the Canarian Seafood Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Choose a firm white fish like cod or haddock for this stew. Ensure the fish is fresh and free from any unpleasant odor.
• Saffron threads — To enhance the flavor and color of the stew, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the pot.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the stew.
• Serve the Canarian Seafood Stew with crusty bread to soak up the flavorful broth.
• If mussels do not open during cooking, discard them as they may be spoiled.

Serving advice

Serve the Canarian Seafood Stew as a main course, accompanied by a side of crusty bread and a fresh green salad.

Presentation advice

Present the Canarian Seafood Stew in individual bowls, ensuring each serving has a generous amount of seafood and colorful vegetables. Garnish with freshly chopped parsley for a pop of green.