Spicy Seafood Stew

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Spicy Seafood Stew Recipe

Introduction

This Spicy Seafood Stew is a bold and comforting dish that brings the flavors of the ocean together with a warming, zesty broth. Made with a medley of fresh seafood simmered in a tomato-based broth infused with garlic, chili, herbs, and spices, it’s perfect for chilly evenings or when you’re craving something hearty yet elegant. Pair it with crusty bread for dipping and you’ve got a restaurant-worthy meal at home.

Origin of the Recipe

Spicy seafood stews have deep roots in Mediterranean, Latin American, and Asian cuisines. Dishes like Italian cioppino, French bouillabaisse, Brazilian moqueca, and Korean jjigae all showcase regional versions of seafood simmered in flavorful, often spicy, broths. This recipe blends Mediterranean and Latin influences, using tomatoes, garlic, white wine, and chili peppers to create a stew that’s rich, aromatic, and full of depth.

Ingredients

Main Ingredients:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp crushed red pepper flakes (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 1 (14 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 cup dry white wine (e.g., Sauvignon Blanc) or seafood stock
• 2 cups seafood stock or fish broth (or chicken broth if needed)
• ½ lb (225g) shrimp, peeled and deveined
• ½ lb (225g) scallops or firm white fish (like cod, halibut), cut into chunks
• ½ lb (225g) mussels or clams, cleaned and debearded
• Fresh parsley or cilantro, chopped (for garnish)
• Fresh lemon wedges (for serving)

Optional Ingredients:

• 1 small chili pepper (such as serrano or jalapeño), minced
• ½ cup coconut milk (for a creamier, tropical twist)
• ¼ cup chopped celery (for additional depth)
• ½ cup chopped fennel bulb (for anise flavor)
• A splash of Pernod or anise-flavored liqueur (traditional in bouillabaisse)
• A dash of hot sauce, to taste
• 1 bay leaf (for simmering)

Instructions

Step 1: Build the Flavor Base

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until soft and translucent, about 5 minutes.
3. Add garlic, red pepper, and optional chili; sauté for 1–2 minutes until fragrant.

Step 2: Season and Simmer

4. Stir in red pepper flakes, smoked paprika, oregano, cumin, salt, and pepper.
5. Add diced tomatoes, tomato paste, and white wine. Stir and bring to a simmer.
6. Add seafood stock and bring the mixture to a gentle boil.
7. Reduce heat to low and let simmer for 15–20 minutes, uncovered, to develop flavor.

Step 3: Add the Seafood

8. Add firm fish first and cook for 2–3 minutes.
9. Add shrimp, scallops, and shellfish. Cover and cook for another 5–7 minutes, or until shrimp are pink, fish is flaky, and shellfish have opened (discard any unopened ones).

Step 4: Finish and Serve

10. Taste and adjust seasoning with more salt, pepper, or chili.
11. Garnish with fresh parsley or cilantro.
12. Serve hot with lemon wedges and crusty bread or over steamed rice.

Tips for Success

• Use fresh or high-quality frozen seafood — freshness makes a huge difference in taste.
• Clean shellfish thoroughly and discard any that don’t close when tapped (before cooking) or don’t open (after cooking).
• Add seafood in stages based on how quickly it cooks — shrimp and scallops cook fast!
• Let the broth simmer before adding seafood for maximum flavor.
• Customize spice level to taste — start mild, then add heat gradually.

Serving Recommendations

• Serve with crusty baguette, garlic bread, or grilled sourdough for dipping.
• Add a side of steamed jasmine rice, couscous, or quinoa.
• Pair with a crisp white wine like Pinot Grigio or Albariño.
• Add a dollop of aioli or drizzle of chili oil for richness.

Nutrition Estimate

(Per serving, based on 4 servings)

Nutrient	Approximate Value
Calories	320–380 kcal
Protein	30g
Total Fat	12g
Saturated Fat	2g
Carbohydrates	15g
Sugars	6g
Sodium	800–1000mg
Fiber	3g

Note: Values vary with ingredients and serving size.