Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped (approx. 1 cup)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (240 ml)
  • 4 cups fish broth or vegetable broth (950ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound firm white fish fillets (e.g., cod, halibut, or snapper), cut into 2-inch pieces (454g)
  • 1 pound medium shrimp, peeled and deveined (454g)
  • 1 pound mussels, scrubbed and debearded (454g)
  • 1 pound clams, scrubbed (454g)
  • 1/4 cup chopped fresh parsley (15g)
  • Lemon wedges, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper; sauté until softened, about 5-7 minutes.
  2. Stir in crushed tomatoes, diced tomatoes, white wine, fish broth, oregano, and red pepper flakes (if using). Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  4. Gently add the white fish pieces to the stew. Simmer for 5 minutes, or until fish is almost cooked through.
  5. Add shrimp, mussels, and clams to the pot. Cover and cook until the mussels and clams open (discard any that don’t open), about 5-8 minutes.
  6. Season the stew with salt and pepper to taste. Stir in fresh parsley.
  7. Ladle into bowls and serve immediately with lemon wedges.