Ingredients
¼ cup olive oil
1 onion, chopped
1 green bell pepper, chopped
1 fresh red chile pepper, seeded and chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
½ cup water
½ cup chopped fresh parsley
1 (10 ounce) can minced clams, drained with juice reserved
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pinch paprika
1 pinch cayenne pepper
salt and ground black pepper to taste
1 cup white wine
25 mussels, cleaned and debearded
25 shrimp
1 pound cod fillets, cubed
10 ounces scallops
Directions
Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, chile pepper, and garlic in hot oil until tender. Add tomatoes, tomato sauce, water, parsley, juice from clams, basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper; stir well. Reduce heat and simmer for 1 to 2 hours, stirring in wine a little at a time.
About 10 minutes before serving, add clams, mussels, shrimp, cod, and scallops. Increase the heat slightly and cook, stirring occasionally, until seafood is cooked through. The mussels will have opened, shrimp will turn pink, cod will flake easily with a fork, and scallops will be opaque.
