Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 pound (454g) mussels, scrubbed and debearded
  • 1 pound (454g) clams, scrubbed
  • 1 pound (454g) firm white fish fillets (cod, haddock, or halibut), cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1/2 cup (120ml) dry white wine
  • 1/4 cup (60ml) chopped fresh parsley
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Rinse and drain seafood. Discard any open mussels or clams that don't close when tapped.
  2. Heat olive oil in a large pot over medium heat. Add garlic and onion; sauté until softened and fragrant. Stir in red pepper flakes.
  3. Add crushed tomatoes and white wine to the pot. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly. Season with salt and pepper.
  4. Add the clams and mussels to the pot. Cover and cook for 5-7 minutes, or until the shells open. Discard any that do not open.
  5. Gently stir in the shrimp and fish. Cook for 3-5 minutes, or until the shrimp are pink and opaque and the fish is cooked through and flakes easily with a fork.
  6. Remove the pot from the heat and stir in the butter until melted and incorporated. Stir in fresh parsley.
  7. Ladle the seafood medley into bowls. Garnish with lemon wedges and extra parsley, if desired. Serve immediately.