4 oz. of shrimp, deveined
7 oz. of fresh clams or mussels, cleaned, rinsed, discard any that doesn’t close
6 oz. of white fish fillet (such as Cod or Sea Bass), cut into 4 pieces
5 cloves of garlic, minced
1 tbsp. of olive oil
¼ bunch of fresh parsley leaves, chopped
¼ cup of dry white wine
1-can (14 oz.) of diced tomatoes or 6 whole fresh tomatoes, chopped
1tsp. of tomato paste
1 cup fish stock or water or vegetable stock
salt and pepper to taste
pinch of red chili flakes (optional)
In a large saucepan, over medium heat, sauté garlic with olive oil for 1 minute or until fragrant.
Add parsley leaves and continue cooking for additional 30 seconds.
Add dry white wine and chopped tomatoes. Cook over medium-low heat for 8-10 minutes or until about 1/3 of the liquid has evaporated (slightly thickened). Stir occasionally.
Place the remaining ingredients into the saucepan. Cover the saucepan with a lid, and simmer for 5-10 minutes or until fish, shrimp, and clams/mussels are fully cooked. Clams/mussels are done when their shells open.