A delightful seafood stew combining shrimp and white fish with a medley of vegetables and aromatic spices.
Prepare the seafood by rinsing and patting dry the shrimp and fish, then cut the fish into bite-sized pieces.
Ensure the seafood is fresh for the best flavor and texture.
Heat the olive oil in a large saucepan over medium heat.
Use a high-quality olive oil for enhanced flavor.
Sauté the onion, carrot, bell pepper, and garlic in the hot oil until softened.
Stir frequently to prevent the garlic from burning.
Add the tomatoes, tomato sauce, chicken broth, white wine, bay leaves, thyme, cumin, and red pepper flakes to the saucepan. Stir well.
Adjust the seasoning to your taste before simmering.
Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 20 minutes.
Simmering allows the flavors to meld together beautifully.
Add the shrimp and fish to the saucepan and cook until the shrimp are pink and the fish is opaque, about 5 minutes.
Avoid overcooking the seafood to maintain its tender texture.
Remove the bay leaves and serve the stew hot, garnished with fresh thyme if desired.
Serve with crusty bread to soak up the flavorful broth.
