Mediterranean Seafood Stew

S2 E04 | Steve-O & Annie Lederman Hate My Mediterranean Seafood Stew | Something's Burning

Steve-O and Annie Lederman brave Bert’s big seaside energy: a saffron-kissed, tomatoey seafood stew packed with squid, white fish, shrimp, and mussels. They roast the dish, but you’ll want seconds.

Mediterranean Seafood Stew

Ingredients:

  • Olive oil
  • Garlic, minced
  • Onion, diced
  • Bell pepper, diced
  • 1 can diced tomatoes
  • Squid, cut into rings
  • White fish (hake/halibut/seabass), chopped
  • Jumbo shrimp, peeled and deveined
  • Mussels, cleaned and debearded
  • Dried thyme
  • Paprika
  • Saffron
  • Pinch of sugar
  • Broth
  • Water
  • Salt & pepper, to taste

Steps:

  1. Mince garlic, dice onion and bell pepper, cut squid into rings, and chop the fish.
  2. Heat olive oil over medium; sauté squid 1–2 minutes until just opaque. Remove and set aside.
  3. In the same pot, cook onions, garlic, and peppers with dried thyme, paprika, salt, and pepper; stir until softened and fragrant.
  4. Add diced tomatoes, a pinch of sugar, and a little more salt; stir.
  5. Pour in broth and water; add saffron threads. Gently mix.
  6. Increase heat to bring to a boil, then reduce to low.
  7. Add chopped fish, the reserved squid, shrimp, and mussels; cover.
  8. After ~5 minutes, check: mussels should be open and fish opaque. Discard any unopened mussels. Adjust seasoning and serve.
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