Basque Seafood Stew

Ingredients

• 500g (1.1 lb) mixed fish fillets (such as cod, halibut, or sea bass), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, halibut, or sea bass), 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
• 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
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the diced bell peppers and cook for another 2 minutes.
3. 3.
   Stir in the tomatoes, tomato paste, paprika, dried thyme, and bay leaf. Cook for 5 minutes, allowing the flavors to meld together.
4. 4.
   Pour in the fish or vegetable broth and white wine. Bring the mixture to a simmer.
5. 5.
   Add the fish chunks, shrimp, mussels, and squid to the pot. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the stew simmer for about 10-15 minutes, or until the seafood is cooked through and the mussels have opened.
7. 7.
   Remove the bay leaf and discard.
8. 8.
   Serve the Basque Seafood Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Choose firm white fish fillets that hold their shape well during cooking. Avoid using delicate fish varieties that may break apart easily.
• Mussels — Ensure that the mussels are fresh and discard any that do not close when tapped. Scrub the shells thoroughly to remove any dirt or debris.
• Squid — To achieve tender squid, either cook it quickly over high heat or simmer it for a longer period until tender. Overcooking can result in rubbery texture.

Tips & Tricks

• For an extra burst of flavor, add a splash of lemon juice to the stew just before serving.
• Serve the Basque Seafood Stew with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a spicier stew, add a pinch of cayenne pepper or red pepper flakes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Basque 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 the Basque Seafood Stew with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic ceramic bowls to enhance the traditional Basque aesthetic.