Seafood Stew

Instructions

1. Before you begin cooking, make sure all your ingredients are prepped: chop the onion, red bell pepper, and celery. Mince the garlic. Clean the seafood, ensuring there are no shells or veins, and cut the fish fillet into bite-sized pieces if large. This makes the cooking process smoother and more enjoyable.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables have softened. Stir occasionally to prevent any sticking or burning.
3. Add the undrained diced tomatoes, fish stock (or chicken broth), and white wine to the pot. Stir in the dried thyme, salt, black pepper, and red pepper flakes. Bring the mixture to a gentle boil, then reduce the heat to low. Allow it to simmer uncovered for 20 minutes to let the flavors meld together.
4. Gently add the mixed seafood into the simmering pot. Stir carefully to ensure the seafood is submerged in the liquid. Cover the pot and let it cook for about 10-15 minutes, or until the seafood is cooked through; the shrimp should be pink and opaque, and the shellfish should be open.
5. Taste the stew and add more salt or pepper if needed. Stir in the chopped fresh parsley just before serving. Ladle the stew into bowls and serve hot with lemon wedges on the side. Squeeze a bit of lemon juice over the stew just before eating to enhance the flavors.