Spicy Shrimp, Mussel, Fish, and Potato Skillet with Crusty Bread

Hearty Seafood Stew in a Skillet: Spicy Shrimp, Mussel, Fish & Potato Delight

Looking for a satisfying and flavorful one-pan meal that's packed with goodness? Our Spicy Shrimp, Mussel, Fish, and Potato Skillet is a rustic and delicious stew that brings together the best of the sea and earth. Tender shrimp, succulent mussels, flaky white fish, and hearty potatoes simmer together in a rich and zesty red sauce, infused with aromatic spices, sweet bell peppers, and a touch of heat from chili peppers. Cooked entirely in your trusty cast iron skillet, this hearty stew is perfect for a comforting and flavorful dinner. Don't forget the crusty bread for soaking up every last drop of the incredible sauce! Gather your ingredients and get ready for a truly satisfying culinary experience.

Spicy Shrimp, Mussel, Fish, and Potato Skillet with Crusty Bread

This hearty and flavorful seafood stew is a complete meal cooked in one cast iron skillet. Tender shrimp, succulent mussels, flaky white fish, and hearty potatoes are simmered in a rich and spicy red sauce, brightened with fresh herbs and given a kick from chili peppers. Served with crusty bread for soaking up the delicious sauce, this dish is perfect for a satisfying and rustic dinner.

Estimated Calories per Serving (approximate): 750-900 (depending on portion size, type of fish, potatoes, and amount of bread)

Yields: 2-3 servings
Prep time: 20 minutes
Cook time: 30-35 minutes

Ingredients:

• 1 tablespoon olive oil

• 1 small yellow onion, chopped

• 2 cloves garlic, minced

• 1 red bell pepper, thinly sliced

• 1 jalapeño pepper (or serrano), thinly sliced (remove seeds for less heat)

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes (optional, for extra heat)

• 1 (14.5 oz) can crushed tomatoes

• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

• 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

• 1 pound fresh mussels, scrubbed and debearded

• 1/2 pound large shrimp, peeled and deveined

• 8-10 oz flaky white fish fillets (such as cod, haddock, or tilapia), cut into 2-inch pieces

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh cilantro

• Salt and freshly ground black pepper

• 2-3 thick slices of crusty bread, toasted

Equipment:

• 12-inch or larger cast iron skillet

Instructions:

1. Sauté Aromatics and Potatoes: Heat the olive oil in the cast iron skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the cubed potatoes and cook, stirring occasionally, for about 8-10 minutes, until they start to slightly soften.

2. Add Peppers and Garlic: Add the minced garlic, sliced red bell pepper, and sliced jalapeño (or serrano) to the skillet. Cook, stirring occasionally, until the peppers are slightly tender, about 5 minutes.

3. Bloom Spices: Stir in the smoked paprika, dried oregano, and red pepper flakes (if using). Cook for about 30 seconds more, until fragrant.

4. Build the Sauce: Pour in the crushed tomatoes and white wine. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally, allowing the potatoes to become more tender and the sauce to thicken slightly and the flavors to meld. Season the sauce with salt and freshly ground black pepper to taste.

5. Add Mussels: Add the scrubbed and debearded mussels to the skillet. Gently stir them into the sauce and potatoes. Cover tightly with a lid and cook for 5-7 minutes, or until most of the mussels have opened. Discard any mussels that remain closed.

6. Add Shrimp and Fish: Add the peeled and deveined shrimp and the pieces of white fish to the skillet. Gently push them down into the sauce. Cover again and cook for another 3-5 minutes, or until the shrimp are pink and cooked through, and the fish is opaque and flakes easily with a fork. Be careful not to overcook the seafood.

7. Garnish and Serve: Remove the lid and stir in the chopped fresh parsley and cilantro. Taste the stew and adjust seasoning if needed.

8. Serve Immediately: Ladle the spicy shrimp, mussel, fish, and potato mixture into bowls, ensuring each serving gets a good portion of everything. Place a slice of toasted crusty bread alongside each serving to soak up the flavorful red sauce. Garnish with extra fresh parsley or a few thin slices of fresh chili pepper, if desired.