Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 tsp dried thyme
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 cup dry white wine
  • 2 cups seafood stock
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 lb firm white fish (cod or halibut), cut into 1-inch chunks
  • 1/2 lb large shrimp, peeled and deveined
  • 1/2 lb scallops, patted dry
  • 1/2 lb mussels or clams, scrubbed clean
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion, carrot, and celery, sautéing for 5–7 minutes until onions are translucent. Stir in minced garlic and thyme, cooking for 60 seconds.
  2. Pour in the white wine to deglaze the pan, scraping up browned bits. Stir in crushed tomatoes, seafood stock, smoked paprika, and the bay leaf. Bring to a gentle simmer, then reduce heat to low and simmer for 10 minutes.
  3. Gently add the white fish chunks into the broth and simmer for 3 minutes.
  4. Add the shrimp, scallops, and mussels or clams to the pot. Simmer for an additional 3–5 minutes until the shellfish are cooked through and mussels have opened.
  5. Remove the bay leaf. Stir in the fresh lemon juice and chopped parsley just before serving.