Cazuela de Mariscos

Ingredients

Lemon

1, sliced for garnish

Cilantro

a handful, chopped for garnish

White fish fillets

500g, cut into bite-sized pieces

Shrimp

200g, peeled and deveined

Mussels

200g, cleaned

Salt and pepper

to taste

Cumin

1 teaspoon

Paprika

1 teaspoon

Bay leaf

1

Fish stock

4 cups

White wine

1 cup

Tomatoes

2, diced

Red bell pepper

1, diced

Garlic

3 cloves, minced

Onion

1, diced

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, minced garlic, and diced red bell pepper to the pot. Sauté until the vegetables are softened, this should take about 5 minutes.
3. Stir in the diced tomatoes, white wine, fish stock, bay leaf, paprika, cumin, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let it simmer for 20 minutes. This will allow the flavors to meld together and intensify.
5. Add the cleaned mussels, peeled shrimp, and bite-sized white fish fillets to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
6. Carefully remove the bay leaf from the pot and discard.
7. Before serving, garnish the Cazuela de Mariscos with chopped cilantro and lemon slices for a burst of freshness.
8. Serve hot. This rich stew pairs beautifully with crusty bread or a serving of rice.