Cazuela de Mariscos

Ingredients

• Lemon (1, sliced)
• Cilantro (1/4 cup, chopped)
• White fish fillets (1 pound, cut into chunks)
• Shrimp (1 pound, peeled and deveined)
• Mussels (1 pound, cleaned)
• Salt and pepper (to taste)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Bay leaf (1)
• Fish stock (4 cups)
• White wine (1/2 cup)
• Tomatoes (2 large, diced)
• Red bell pepper (1, diced)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the tomatoes, white wine, fish stock, bay leaf, paprika, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the mussels, shrimp, and white fish fillets to the pot. Cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. Remove the bay leaf from the pot and discard.
6. Garnish with chopped cilantro and lemon slices.
7. Serve hot with crusty bread or rice.