1poundfirm fish filletssuch as cod, cut into chunks
Fresh parsleychopped, for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
Stir in diced tomatoes, fish stock, white wine, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 30 minutes.
Add the clams and mussels to the pot, cover, and cook until they start to open, about 5 minutes.
Add the shrimp and fish chunks, simmering until cooked through, about 5 minutes more. Discard any clams or mussels that do not open.
Adjust seasoning to taste, garnish with fresh parsley, and serve hot with your choice of sides.
Notes
Sauté onions and garlic until they are soft but not browned to keep the flavors fresh.
• Add the seafood in stages, starting with what takes longest to cook to avoid overcooking.
• Use a large pot to give all the ingredients enough space to cook evenly.
• Let the broth simmer before adding seafood to develop a deeper flavor.
• Serve immediately after cooking to enjoy the seafood at its best.