Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 fennel bulb, finely sliced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 2 cups fish stock or water
- 1 lb mixed seafood (shrimp, mussels, cod, scallops)
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley or dill
- 1 tbsp lemon juice
- Optional: pinch saffron
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and fennel until translucent and fragrant, about 5 minutes.
- Stir in smoked paprika and red pepper flakes; cook 1 minute.
- Pour in white wine and simmer until reduced by half, about 5 minutes.
- Add crushed tomatoes and fish stock; bring to a gentle simmer.
- Add seafood; simmer until the shellfish open and the fish is opaque, about 5–7 minutes. Remove any that did not open.
- Season with salt, pepper, lemon juice, and chopped herbs to finish.
Notes
- Use fresh seafood for best flavor; thaw frozen seafood completely before cooking.
- Sub with shrimp, scallops, mussels, and firm white fish if needed.
- Serve with crusty bread or a slice of lemon.
- Fish stock enhances depth; substitute with vegetable stock if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Fantasy-inspired
- Diet: Pescatarian
Nutrition
- Serving Size: 1 bowl (350 g)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg
