Spanish Style Seafood Stew
|Italian frying peppers/Cubanelle peppers / 1 green bell pepper||2 , cut into thin strips|
|Yellow bell pepper||1 , cut into thin strips|
|Onion||1 , halved and cut into 1/2 inch thick slices|
|Vegetable broth||2⁄3 Cup (10.67 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Tomato||1 Large, chopped|
|Paprika||1 1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Littleneck clams||1 Dozen, scrubbed|
|Large shrimp||12 Ounce, peeled and deveined, tails|
|Skinned cod/Hake, halibut/ scrod fillet||10 Ounce, cut in to chunks|
|Chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
Heat a large skillet coated with olive-oil cooking spray over medium heat.
Add the frying peppers, bell pepper, and onion and cook, stirring frequently, for 7 minutes, or until tender.
If the pan gets dry, add a little of the broth, 1 tablespoon at a time.
Stir in the garlic, tomato, paprika, salt, and black pepper, and cook, stirring, for 1 minute.
Stir in the remaining broth and the wine and bring to a boil.
Reduce the heat to low, cover, and simmer for 5 minutes, or until the flavors are blended.
Stir in the clams.
Cover and cook for 2 minutes.
Add the shrimp and fish and stir gently.
Cover and cook, stirring once, for 4 minutes, or until the shrimp are opaque, the fish flakes easily, and the clams have opened.
Discard any unopened shells.
Sprinkle with the parsley.