Cazuela de Pescado

Cazuela de Pescado is a traditional Spanish fish stew that combines the flavors of fresh seafood with a rich, aromatic broth. This gluten-free dish is perfect for seafood lovers and brings a taste of the Mediterranean to your table.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Red bell pepper - 1, chopped
• Tomatoes - 2 medium, diced
• Fish stock - 500 ml
• Paprika - 1 teaspoon
• Saffron threads - a pinch
• Salt - to taste
• Black pepper - to taste
• White fish fillets (e.g., cod or haddock) - 200 grams, cut into chunks
• Shrimp - 100 grams, peeled and deveined
• Mussels - 150 grams, cleaned
• Fresh parsley - for garnish, chopped
• Lemon wedges - for serving

Steps

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
2. Add the chopped red bell pepper and diced tomatoes to the pot, cooking for an additional 5 minutes until the tomatoes soften.
3. Stir in the fish stock, paprika, saffron, salt, and black pepper. Bring the mixture to a gentle simmer.
4. Add the fish chunks to the pot and simmer for about 5 minutes.
5. Gently add the shrimp and mussels, cover the pot, and cook for another 5-7 minutes, or until the mussels have opened and the shrimp are pink.
6. Taste and adjust seasoning if necessary. Remove from heat.
7. Serve hot, garnished with chopped parsley and lemon wedges on the side.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in protein from fish and seafood, supporting muscle health.
• Rich in omega-3 fatty acids, which are beneficial for heart health.

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