Argentinian Seafood Stew

Ingredients

• •1 lb firm white fish fillets (such as cod or hake)
• •1 lb shrimp, peeled and deveined
• •1 lb mussels, cleaned
• •1 lb clams, cleaned
• •2 tbsp olive oil
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •1 red bell pepper, diced
• •1 can (14 oz) diced tomatoes
• •2 cups seafood broth or fish stock
• •1 tsp paprika
• •1 tsp dried oregano
• •Salt and pepper to taste
• •Juice of 1 lemon
• •Fresh parsley, chopped for garnish

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and cook until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes.

4. 4

   Add the diced tomatoes (with their juice), seafood broth, paprika, oregano, salt, and pepper to the pot. Bring to a simmer.

5. 5

   Once simmering, add the fish fillets, shrimp, mussels, and clams to the pot.

6. 6

   Cover and cook for about 10-15 minutes, or until the shellfish open and the fish is cooked through.

7. 7

   Stir in the lemon juice and adjust seasoning if needed.

8. 8

   Serve hot, garnished with fresh parsley.