Spicy Seafood Stew

Here’s a bold and flavorful Spicy Seafood Stew recipe packed with tender seafood and a rich, spicy tomato broth — perfect for a cozy dinner or a dinner party centerpiece.

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Spicy Seafood Stew

Ingredients:

Seafood:

• 1/2 lb shrimp (peeled & deveined)

• 1/2 lb mussels or clams (scrubbed and debearded if needed)

• 1/2 lb firm white fish (like cod, halibut, or sea bass), cut into chunks

• 1/2 lb calamari rings (optional)

For the broth:

• 2 tbsp olive oil

• 1 small onion, diced

• 4 garlic cloves, minced

• 1 red chili or 1 tsp red pepper flakes (adjust to heat preference)

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• 1 tbsp tomato paste

• 1 (14 oz) can crushed tomatoes

• 1/2 cup dry white wine or seafood stock

• 1 ½ cups fish stock or chicken broth

• Salt & pepper to taste

• Juice of ½ lemon

• Fresh parsley or basil, chopped (for garnish)

Optional Add-ins:

• 1 small potato, peeled and diced

• 1/2 cup chopped fennel or celery

• A splash of coconut milk for richness

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Instructions:

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic, chili, paprika, and cumin; sauté 1 more minute.

2. Build the Broth:
   Add tomato paste and cook for 2 minutes. Pour in crushed tomatoes, wine (or seafood stock), and broth. Bring to a simmer and let cook uncovered for 10–15 minutes to develop flavor.

3. Add Potatoes (if using):
   Add diced potatoes or fennel now and simmer until just tender, about 8–10 minutes.

4. Add Seafood:
   Gently add fish chunks first (they take longest), cook for 2–3 minutes. Then add shrimp, calamari, and mussels. Cover and simmer until shrimp is pink and mussels have opened (about 5–6 minutes). Discard any unopened mussels.

5. Finish:
   Season with salt, pepper, and lemon juice. Stir in herbs.