Simply rustle up the ingredients and place on your counter—this comforting stew will disappear in no time. Taking under 30 minutes to prepare, it’s perfect for a simple evening meal, but it’s also beautiful enough to be served as an elegant dinner party dish.
Add a new dimension and more depth to this dish by ladling over brown rice or fluffy mashed potatoes.
2 Tbsp (30 mL) extra-virgin olive oil
1 medium sweet onion, diced
2 celery stalks, diced
2 large garlic cloves, minced
2 birdís eye (Thai) chilies
28 oz (796 mL) can fire-roasted diced tomatoes
3 cups (750 mL) fish stock or water
3 Tbsp (45 mL) tomato paste
Juice from 1 lemon
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) fresh thyme leaves
1/4 tsp (1 mL) freshly ground black pepper
1/2 tsp (2 mL) maple syrup, optional
1 lb (450 g) boneless, skinless ling cod, cut into 1 in (2.5 cm) cubes
1/2 lb (225 g) tail-on prawns, peeled and deveined
8 clams or mussels, scrubbed
1/4 cup (60 mL) finely minced fresh parsley
In heavy stockpot, heat oil. Add onion and celery and sauté over medium heat until onion is soft. Add garlic and chilies and continue to sauté for 1 more minute. Stir in tomatoes, stock, tomato paste, lemon juice, seasonings, and bring to a gentle boil. Cover and simmer for 10 minutes for flavours to blend. Add maple syrup, if using. Add cod, prawns, and clams or mussels, and return to a simmer. Cover and simmer for 5 minutes or until seafood is almost opaque. Remove from heat. Remove chilies and discard. Remove any clams or mussels whose shells did not open. Add more seasonings, to taste, if you wish.
Ladle stew into serving bowls and sprinkle with parsley. Serve with crisp baguette toasts.