Winter ain’t over yet! Stews are always a good and hearty go-to meal to chase those winter chills away. These one-pot wonders are simple to make, just put a delicious, hearty stew on the stove and let it burble away. We have a favorite bowl of comfort — guaranteed to warm you to the bone and get you through the winter–a good old-fashioned seafood stew.


3 cloves of garlic

1 medium onion

1/2 red bell pepper

1 1/2 cups of diced tomatoes

1 fillet of halibut, seabass, or tilapia

10 jumbo shrimp (peeled/deveined)

10 fresh mussels

1 Tbsp. dried thyme

2 Tbsp. smoked paprika

1 tsp. cayenne pepper

1 tsp. black pepper

1 pinch of saffron powder

1 1/2 cups fish broth

10 blanched almonds

1/4 cup water

4 Tbsp. extra virgin Spanish olive oil

salt to taste

fresh parsley (garnish)


  • Mince 3 cloves of garlic, dice onion, dice 1/2 red bell pepper, and chop a fillet of desired fish into 6 pieces
  • Heat a large non-stick frying pan with medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
  • Add the onion to the pan and cook for about 3 minutes, then add the garlic and cook for about 30 seconds, add the bell pepper, mix everything together and cook for another 3 minutes
  • Add tomatoes, dried thyme, smoked paprika, salt, cayenne pepper, black pepper, and mix everything together
  • After cooking the tomatoes for 5 minutes, add the fish broth to the pan, 1/2 cup of water, saffron, and gently mix all the ingredients in the pan, turn up the heat to a medium-high
  • Once everything begins to boil, lower the heat to a low setting
  • Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar (if you don’t have a mortar, place ingredients into a baggie, then use a rolling pin to mash them) along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix
  • After about 10 minutes, add in your preferred fish to the pan, jumbo shrimp, and fresh mussels, cover the pan
  • After about 8 to 10 minutes remove the pan’s lid and all the mussels should be open and the fish perfectly cooked, remove from the heat
  • Garnish the dish with fresh parsley and serve