How to make it
5 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
5 minStir in the diced tomatoes and cumin
Stir in the diced tomatoes and cumin. Cook for another 3-4 minutes until the tomatoes begin to break down.
4 minPour in the fish stock
Pour in the fish stock and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
12 minAdd the white fish chunks, shrimp, and mussels
Add the white fish chunks, shrimp, and mussels to the pot. Cover and simmer for 5-7 minutes until the fish is cooked through, the shrimp are pink, and the mussels have opened. Discard any mussels that do not open.
7 minSeason with salt and pepper
Season with salt and pepper to taste. Stir in the fresh cilantro just before serving. Serve hot with lime wedges.
A little kitchen wisdom
Always use the freshest seafood available. For a deeper flavor, you can toast the shrimp shells in the oil before starting the base and then remove them.
