Hearty Seafood Stew with Garlic Toast

Ingredients (4 servings)

• 500 g (1 lb) shrimp, peeled and deveined (leave some whole for garnish)
• 500 g (1 lb) mussels, cleaned
• 300 g (10 oz) squid rings (optional)
• 400 g (14 oz) canned crushed tomatoes (or ripe fresh ones)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp tomato paste
• 150 ml (½ cup) dry white wine (or fish/vegetable broth if avoiding alcohol)
• 300 ml (1 ¼ cup) fish or vegetable broth
• 1 tsp smoked paprika
• 1 tsp sweet paprika (or chili flakes for a spicy kick)
• Olive oil
• Salt & black pepper
• Fresh parsley, chopped

For the garlic bread

• Baguette, sliced
• Butter mixed with minced garlic and chopped parsley

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Instructions

1. Make the garlic bread
   • Brush baguette slices with garlic-parsley butter.
   • Toast in a hot pan or oven until golden and crispy.
2. Prepare the stew base
   • Heat olive oil in a large pot or pan.
   • Sauté onion and red bell pepper until soft.
   • Add garlic, crushed tomatoes, tomato paste, paprika, salt, and pepper.
   • Simmer for 10 minutes to thicken.
3. Deglaze & simmer
   • Pour in the white wine, let it reduce for 2–3 minutes.
   • Add broth and simmer another 10 minutes.
4. Cook the seafood
   • Add mussels first, cook 3–4 minutes until they open.
   • Add shrimp (and squid if using), cook another 3–4 minutes until shrimp are pink and firm.
5. Finish & serve
   • Sprinkle with fresh parsley.
   • Serve hot with the garlic bread on top or on the side.