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Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add garlic and sauté for another minute.
Add Vegetables and Spices:
Stir in the red bell pepper, smoked paprika, and chili flakes. Cook for 2–3 minutes until the peppers begin to soften.
Simmer the Stew:
Pour in the chopped tomatoes and fish stock. Season with salt and pepper. Bring to a simmer and cook for 10 minutes to develop the flavors.
Add the Seafood:
Add the white fish chunks first and let them simmer for 3 minutes. Then add shrimp and mussels. Cover and simmer another 5–6 minutes until the seafood is just cooked through and mussels have opened.
Finish and Serve:
Remove from heat, squeeze in lemon juice if using, and garnish with fresh herbs. Serve hot with crusty bread or rice.
Serving and Storage Tips:
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