Cazuela de Mariscos (Chilean Seafood Casserole)

• 2 tbsp Olive oil
• 1 large Red onion
• 1 large Red pepper
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 500 g Tomato, ripe
• 200 ml White wine, dry
• 500 ml Fish stock
• 800 g Mussels, fresh
• 450 g White fish fillet, skinless
• 300 g Prawns, raw
• 1 medium Lemon
• 10 g Fresh parsley

1. Warm the olive oil in a large pot over a medium heat. Slice the red onion and red pepper, then add them to the pot and cook for 6 to 8 minutes until softened.
2. Crush the garlic and stir it in with the sweet paprika for 30 seconds until fragrant. Roughly chop the tomatoes, add them, and cook for 3 to 4 minutes until they start to break down.
3. Pour in the white wine and simmer for 2 to 3 minutes to cook off the alcohol. Add the fish stock and bring to a gentle simmer.
4. Rinse the mussels and discard any that are cracked or do not close when tapped. Add the mussels, cover, and cook for 4 to 6 minutes, shaking the pot once, until most have opened.
5. Cut the white fish into large chunks and add them to the broth along with the prawns. Simmer gently for 3 to 5 minutes until the fish is just opaque and the prawns are pink; discard any mussels that remain closed.
6. Finely chop the parsley and stir it through. Squeeze in lemon juice to taste and serve straight away, spooning plenty of broth over the seafood.

Made this recipe? Rate it — a comment is optional.