Azores-Style Fish Stew

local_grocery_store Ingredients

• 1 lb White fish fillets (such as cod or haddock), cut into chunks
• 1/2 lb Shrimp, peeled and deveined
• 1 lb Clams, scrubbed
• 1 Onion, finely chopped
• 4 Garlic cloves, minced
• 2 Tomatoes, diced
• 1 Bell pepper, diced
• 1 tsp Paprika
• 2 Bay leaves
• 2 cups Fish stock
• 1/2 cup White wine
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper, freshly ground
• for garnish Fresh parsley, chopped

restaurant_menu Method

1. 1.In a large pot, heat olive oil over medium heat.
2. 2.Add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
3. 3.Add the paprika and bay leaves. Stir well to combine.
4. 4.Add the tomatoes and cook for another 5 minutes.
5. 5.Pour in the fish stock and white wine. Bring to a simmer.
6. 6.Add the fish, shrimp, and clams to the pot. Season with salt and black pepper.
7. 7.Cover the pot and cook for about 10 minutes, or until the fish is cooked through and the clams have opened.
8. 8.Remove the bay leaves and discard.
9. 9.Serve the stew hot, garnished with fresh parsley.
10. 10.Enjoy your taste of the Azores!

lightbulb_outline Tips

• chevron_rightFeel free to use any white fish you prefer for this recipe.
• chevron_rightServe the stew with crusty bread to soak up the flavorful broth.
• chevron_rightIf you can't find fresh clams, you can use frozen ones instead.
• chevron_rightAdjust the seasoning according to your taste preferences.
• chevron_rightThis stew tastes even better the next day, so don't hesitate to make extra for leftovers!