Calamity Cove Seafood Stew

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic, red and green bell peppers, and cook for an additional 3-4 minutes until the peppers soften.

3.Add the diced tomatoes, smoked paprika, dried oregano, and cayenne pepper. Cook for 2-3 minutes, allowing the tomatoes to break down and the spices to bloom.

4.Pour in the fish stock and white wine, stirring to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

5.Add the firm white fish to the pot and simmer for another 5 minutes until it begins to cook through.

6.Next, gently add the shrimp, mussels, and clams. Cover the pot and cook for an additional 5-7 minutes, or until the mussels and clams have opened and the shrimp are pink and opaque. Discard any unopened shellfish.

7.Season the stew with salt and pepper to taste, adjusting the seasoning as necessary.

8.Ladle the seafood stew into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side.