Ingredients:

  • 1 cup shrimp, peeled and deveined
  • 1 cup scallops
  • 1 cup mussels, cleaned and debearded
  • 1 cup white fish fillets (such as cod or haddock), cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 4 cups seafood stock or fish stock (homemade or store-bought)
  • ½ cup dry white wine (optional for added depth of flavor)
  • Salt and black pepper to taste
  • Pinch of crushed red pepper flakes (optional for heat)
  • Fresh parsley or cilantro for garnish (optional)
  • Zest of one lemon (for brightness)
  • Juice of half a lemon

Instructions:

  1. Gather all your ingredients. Rinse the seafood under cold water. Dice vegetables uniformly to ensure even cooking.
  2. In a large pot over medium heat, add a tablespoon of olive oil. Once hot, add the onions and sauté until translucent (about3–4 minutes). Add garlic and cook for another minute until fragrant.
  3. Stir in the carrots and celery; sauté them together with onions and garlic for about another5-6minutes until they start to soften.
  4. Add the chopped red bell peppers to the pot and continue sautéing for an additional3–4minutes.
  5. If using wine, pour it into the pot now. Scrape up any browned bits from the bottom while letting it simmer until reduced by half (approximately3–5minutes).
  6. Pour in your seafood stock along with salt, black pepper, crushed red pepper flakes if desired, lemon zest and juice—stir well to combine.
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