Hearty Fish Stew

local_grocery_store Ingredients

• 1 lb White fish fillets, cut into chunks
• 1/2 lb Shrimp, peeled and deveined
• 2 tbsp Olive oil
• 1 Onion, diced
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 1 can (14 oz) Canned diced tomatoes
• 2 cups Fish or vegetable broth
• 2 Bay leaves
• 1 tsp Dried thyme
• 1 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper, freshly ground
• 2 tbsp Fresh parsley, chopped

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat.
2. 2.Add the onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
3. 3.Add the diced tomatoes, fish or vegetable broth, bay leaves, dried thyme, paprika, salt, and black pepper. Stir to combine.
4. 4.Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
5. 5.Add the fish chunks and shrimp to the pot. Cook for an additional 5-7 minutes, or until the fish is cooked through and the shrimp is pink and opaque.
6. 6.Remove the bay leaves from the pot and discard.
7. 7.Serve the fish stew hot, garnished with fresh parsley.
8. 8.Enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to use any white fish fillets you like, such as cod, halibut, or tilapia.
• chevron_rightIf you prefer a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.
• chevron_rightFor a heartier meal, serve the fish stew over cooked rice or with a side of crusty bread.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time, making it even more delicious!