Zarzuela de Mariscos

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Red bell pepper (1, diced)
• Tomatoes (4 large, chopped)
• White wine (1 cup)
• Fish stock (3 cups)
• Saffron threads (1/4 teaspoon)
• White fish fillets (1 pound, cut into chunks)
• Mussels (1 pound, cleaned)
• Shrimp (1 pound, peeled and deveined)
• Salt (to taste)
• Pepper (to taste)
• Parsley (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Stir in the chopped tomatoes and diced red bell pepper, cooking for an additional 5 minutes until the vegetables soften.
3. Pour in the white wine and fish stock, then add the saffron threads. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
4. Add the shrimp, mussels, and chunks of white fish to the pot. Cover and cook for 10 minutes, or until the seafood is cooked through and the mussels have opened.
5. Season with salt and pepper to taste, adjusting as necessary.
6. Ladle the Zarzuela de Mariscos into bowls and garnish with freshly chopped parsley before serving.