Seafood Stew

Ingredients

• 1.5 kg white fish (e.g., pollock, cod, redfish, whiting), pre-cut into pieces
• 600 g squid, ready to cook
• 36 Venus clams
• 1 green bell pepper
• 100 ml olive oil
• 2 onions
• 500 g tomatoes (peeled and chopped)
• 2 Garlic cloves
• 1 sprig thyme
• 500 ml dry white wine
• 5 coriander stems
• Salt
• pepper (ground)

Instructions

1. 1.

   Rinse the fish and squid thoroughly under cold water. Slice the squid into strips. Place the clams in well-salted water, discarding any that remain closed.

2. 2.

   Wash the bell pepper, halve it, remove seeds, and cut into thin strips. Peel and finely chop the onions and garlic. Roughly crush the tomatoes. Finely chop half of the coriander stems.

3. 3.

   Heat the oil in a pot and sauté the onion and pepper over gentle heat for about 5 minutes, stirring frequently. Add the tomatoes, garlic, wine, remaining coriander, and 500 ml water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the fish pieces and squid, cooking uncovered on high heat for 8 minutes.

4. 4.

   Add the clams and cover; continue cooking for another 6-8 minutes until all clams open (discard any that stay closed). Adjust seasoning with salt and pepper. Sprinkle the remaining coriander over the stew and serve immediately with fresh white bread.