Spanish Seafood Stew | Suquet de Pescado from Peñiscola Spain

Pat down a 14 oz fillet of cod with paper towels, cut into 1 inch (2.54 cm) x 1 inch (2.54 cm) pieces, lightly season with sea salt & black pepper, pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels, lightly season with sea salt & black pepper, wash & scrub clean 12 fresh mussels

Heat a large saute pan or stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 90 seconds add in 1/2 onion roughly diced and 4 cloves garlic thinly sliced, mix with the olive oil, after 3 minutes add in 1 large tomato that has been grated, mix together and cook for 2 minutes, then add in 1 large potato cut into 1/2 inch (1.27 cm) pieces and season everything with a generous tsp of sweet smoked paprika, a generous 1/2 tsp of dried thyme, a pinch of sea salt & black pepper, mix together, then add in 2 1/2 cups of fish broth and 1/4 tsp saffron threads, when it comes to a boil place a lid on the pan and lower the fire to a low-medium heat

After 20 minutes remove the lid, the potatoes should be cooked al dente, you can pierce them with a toothpick, it should easily go in but with resistance, add the pieces of cod, mix with the ingredients, 1 minute later add in the shrimp and the mussels, place the lid back on the pan and turn the fire up to a medium-high heat

After 3 to 4 minutes remove the lid, all the mussels should be opened and the seafood perfectly cooked, remove from the heat, transfer into serving bowls, garnish with freshly chopped parsley, enjoy!