Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound crab, cleaned and cut into pieces
- 1 pound mussels, cleaned
- 1 pound clams, cleaned
- 1/2 pound white fish (such as sole or halibut), cut into chunks
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 carrot, chopped
- 1 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1 cup white wine
- 2 cups fish stock
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, green bell pepper, and carrot. Sauté until vegetables are soft.
- Add red pepper flakes, crushed tomatoes, white wine, and fish stock. Stir and bring to a simmer.
- Add the fish and shellfish, cover the pot, and cook until the seafood is cooked through, about 10-15 minutes.
- Season with salt and pepper, and stir in chopped parsley before serving.
Notes
- Serve with crusty bread for soaking up the broth.
- Can be made ahead and reheated.
- Feel free to customize the seafood based on availability.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg