Spicy Seafood Stew

For 4 persons


  • 300g white fish fillet(fresh or frozen), diced
  • 230g medium-size shell off shrimp(fresh or frozen)
  • 12 pcs mussels
  • 28oz can plum tomatoes, hand-crushed with juices reserved
  • 1 medium yellow onion, chopped
  • 1000ml chicken stock
  • 150ml white wine
  • 3 cloves garlic, chopped
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon saffron threads
  • ½ cup chopped parsley
  • ½ teaspoon red pepper flakes
  • 1 tablespoon grated lemon zest
  • Salt and pepper
  • Your favorite chili powder of PepperukoHK, 1 tablespoon (more or less to taste)


Heat the olive oil in a large pot over medium high heat. Add the onion and saute for 5 to 7 minutes. Add the garlic and cook for a minute.

Add the white wine and let cook for a few minutes, stirring often.

Add the hand-crushed tomatoes and their juices, stock, and saffron and bring to a boil. Reduce heat and let simmer for 15 minutes.

Add the fish fillet and shrimp, cook about 3 to 5 minutes. Stir in the parsley, red pepper flakes, chili power and lemon zest.

Add mussels. Cover and let simmer for 3 minutes.

Turn off the heat and let sit for another five minutes or so, until the mussels have opened and the seafood is cooked through.

Season with salt and pepper. Serve in big bowls, drizzled with olive oil.

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