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Seafood 3-4 pounds chosen from:
– white fish such as Cod, Haddock
– shrimp, shelled
– squid rings (and tentacles if desired) (optional)
– mussels and/or (or clams) cleaned

– 1lb spanish chorizo/hot italian diced sausage (optional)
– Bacon fat, tallow, coconut oil, olive oil, palm oil and/or lard
– Few cloves garlic or scapes or spring garlic
– 1 medium onion, diced or equivalent in leeks

-2 bell peppers (optional)
– 3-5 bay leaves
– basil, thyme, parsley, oregano
– 28 oz diced/crushed canned tomatoes
– 2 tsp smoked paprika
– chili paste or red pepper flakes (optional)
– salt to taste
– Freshly ground black pepper to taste
– quart broth
– 6-8 oz tomato paste
– 1 cup white wine (optional)


– Heat the fat in a pot on medium. Add sausage, onion, bell peppers, garlic and cook while stirring occasionally until the onion becomes translucent. Add chopped tomatoes, chili, smoked paprika, salt and pepper and cook another 5 minutes. If using squid, add now and simmer for 5 minutes before proceeding to the next step.

– Add all of the remaining seafood and broth, stirring gently to combine. Bring the pot up to a strong simmer and cover it for 15 minutes. Add parsley When mussels and/or clams have opened, remove the pot from the heat and carefully poor the stew into bowls. Throw away any mussels or clams that don’t open.

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