Seafood Stew

Ingredients

• 1 tbsp olive oil
• 1 cup red bell pepper, diced
• 1 garlic clove, minced
• 1 small shallot, minced
• ⅛ tsp crushed red pepper flakes
• ⅓ cup chorizo, sliced
• 1.4 kg (3 lb) mussels, scrubbed and cleaned
• 225 g (½ lb) littleneck or cockle clams
• ¾ cup reduced-sodium chicken broth (gluten-free if needed)
• 1 cup white wine
• 225 g (½ lb) shrimp, peeled and deveined
• 225 g (½ lb) cod, cut into 2.5 cm (1 in) chunks
• 1 cup canned white beans, half the liquid reserved
• 2 tbsp fresh thyme leaves
• ⅛ tsp salt
• Black pepper, to taste

Method

1. In a large saucepan, heat the oil over medium-low heat. Add the bell pepper, garlic, shallot, red pepper flakes and chorizo.
2. Cook until the shallot is translucent, about 3 minutes. Add the mussels, clams, broth and wine, cover, and cook 5 minutes, until the shells open.
3. Remove the mussels and clams, keeping the liquid and chorizo in the pan. Discard any shells that stayed shut.
4. Add the shrimp, cod, white beans with their reserved liquid, and thyme.
5. Reduce to a simmer, cover, and cook about 5 minutes, until the shrimp are bright and the cod flakes.
6. Uncover, return the mussels and clams to the pan, season with salt and pepper, and cook 2 minutes more. Serve at once.