- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (pimentón)
- 3 cloves garlic, crushed
- 1/2 cup fennel, chopped
- 1 red onion, chopped
- 1 sprig of fresh thyme
- 2 cups of seafood stock
- 1 cup dry white wine
- 1 can of tomatoes
- 650gm of fresh cod, cut into chunks
- 8-10 large shrimp,
- 16-20 mussels, scrubbed
- Sea salt and pepper to taste
- A handful of flat leaf parsley, (or cilantro) chopped*
(* I like cilantro, but I know lot’s of people hate it)
In a large pot over low heat, add the olive oil, onion, garlic and fennel. Sauté until softened, add the pimentón, then add the wine to the pot. Reduce the wine, then add stock, tomatoes, salt, pepper and thyme . Bring to a boil then reduce the heat to low. Add the fish and simmer for 4-6 min. Add the shrimp, and mussels and cover the pot, simmering for 10 minutes.
Before serving, get rid of any mussels that did not open.
Sprinkle with fresh cilantro or parsley.