When you're looking for a seafood dish that's full of flavor and easy to make my version of a Spanish Seafood Stew is just what you're looking for. And it's easy to customize, by using the seafood that you like to eat or that you have on hand.
⅛teaspooncrushed red pepper(optional) more if you like it extra spicy
½teaspoonsaffron threads
¼teaspoonsea salt
⅙teaspoonblack pepper
1tablespoonflat leaf parsleyfinely chopped
Instructions
Thoroughly rinse the clams and mussels in cold running water to remove all the grit and sand from the shellfish.
Peel and devein the shrimp. Pat them dry with paper towels.
Pat dry the cod fillets with paper towels. Season with sea salt and black pepper.
Place a large sautépan over medium-high heat. Add the olive oil to the pan and when it heats up add the diced onion, garlic, and sliced fennel. Sauté for about 3 minutes.
Add smoked paprika, thyme, and crushed red pepper flakes to the pan. Add white wine to deglaze the pan.
Add tomatoes, chicken broth, saffron and season with sea salt and black pepper. Bring mixture to a boil and reduce heat to simmer.
Add the cod, shrimp, clams and mussels to the pan. Cover the pan and continue to cook for 4-5 minutes or until the clams and mussels have opened.
Garnish the seafood stew with chopped parsley and serve with crusty bread.