Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and chopped (about 1 cup / 150g)
  • 2 celery stalks, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 red chili, finely chopped (deseeded if you prefer less heat)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup dry white wine (240 ml)
  • 4 cups fish stock (950 ml)
  • 1 pound firm white fish, such as cod or haddock, cut into 1-inch pieces (450g)
  • 1 pound mixed shellfish (mussels, clams, shrimp), scrubbed and cleaned (450g)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons unsalted butter (30g)
  • Salt and black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery, and sauté until softened (about 5-7 minutes).
  2. Stir in garlic, chili, thyme, rosemary, and red pepper flakes (if using). Cook for another minute until fragrant.
  3. Pour in white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
  4. Pour in fish stock and bring to a simmer. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
  5. Gently add the white fish to the stew. Simmer for 3-4 minutes, or until the fish is just cooked through and flakes easily. Be careful not to overcook!
  6. Add mussels, clams, and shrimp to the stew. Cover and cook until the shellfish open (about 5-7 minutes). Discard any shellfish that do not open.
  7. Stir in heavy cream and butter. Season with salt and pepper to taste. Heat through gently, but do not boil.
  8. Stir in fresh parsley. Serve hot, garnished with lemon wedges. Enjoy this comforting seafood stew recipe!