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.