ADVERTISEMENT
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, cooking until the vegetables are softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
Build the Broth:
Stir in the tomato paste, smoked paprika, chili flakes, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes to allow the spices to bloom. Add the diced tomatoes and cook for another 5 minutes, letting the tomatoes break down slightly.
Simmer the Stew:
Pour in the seafood broth, and add the bay leaf. Bring the stew to a simmer and cook for about 10-15 minutes to allow the flavors to meld together.
Add the Seafood:
Gently add the shrimp, fish chunks, and mussels into the pot. Stir to combine, ensuring the seafood is submerged in the broth. Cover and cook for about 5-7 minutes, or until the shrimp are pink and the mussels have opened. Discard any mussels that do not open.
Finish the Dish:
Season with salt and pepper to taste. Stir in the fresh lemon juice and garnish with chopped parsley or cilantro.
Serve:
Serve the stew hot, with a side of crusty bread to soak up the flavorful broth, or over a bed of rice if desired.
Serving and Storage Tips:
ADVERTISEMENT
