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**Seafood Stew (Shrimp and Fish Stew) Recipe**
**Ingredients:**
– 1 lb (450g) shrimp, peeled and deveined
– 1 lb (450g) white fish (such as cod, halibut, or tilapia), cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 jalapeño, seeded and finely chopped (optional, for heat)
– 1 can (14.5 oz/411g) diced tomatoes
– 4 cups (960ml) seafood or chicken broth
– 1 cup (240ml) tomato sauce
– 1 cup (165g) corn kernels (fresh, canned, or frozen)
– 1 teaspoon paprika
– 1 teaspoon cumin
– 1 teaspoon dried oregano
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (for garnish)
– Lemon wedges (for serving)
**Instructions:**
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1. **Sauté the Aromatics:**
– In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it starts to soften, about 3-4 minutes.
– Add the minced garlic, bell pepper, and jalapeño (if using) and cook for an additional 2-3 minutes until the vegetables are tender.
2. **Add the Liquids and Spices:**
– Stir in the diced tomatoes (with their juices), seafood or chicken broth, tomato sauce, paprika, cumin, oregano, and bay leaf. Bring the mixture to a boil.
3. **Simmer the Stew:**
– Once boiling, reduce the heat to low and let the stew simmer for about 15-20 minutes to allow the flavors to meld together.
4. **Add the Seafood:**
– Gently add the shrimp, fish pieces, and corn to the pot. Simmer for another 5-7 minutes, or until the shrimp are pink and opaque and the fish is cooked through. Be careful not to overcook the seafood.
5. **Season and Serve:**
– Taste the stew and season with salt and pepper as needed. Remove the bay leaf.
– Ladle the stew into bowls and garnish with fresh parsley or cilantro.
– Serve with lemon wedges on the side for a burst of freshness.
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This seafood stew is hearty, flavorful, and perfect for any time of the year. Enjoy your homemade shrimp and fish stew with a slice of crusty bread or over a bed of rice!
