With the weather starting to cool out here, I’ve found myself loving to make (and eat!) more warm, rustic, comfort foods. You know, the kind you cook up in one-pot or casserole and serve it family style for dinner. This spicy mussels and fish stew is just one of those dishes and is a favourite in our household. It just makes us feel nice and cozy inside… even when it’s 29C (84F) outside and considered fall/autumn in Dubai!
Inspired by an Italian-America seafood stew known as Cioppino that originates from San Francisco, this recipe is simplified by only using mussels and fish. However, you may add prawns or squid if you like to make it even heartier.
It’s an easy, one-pot meal that is light yet filling; and slightly messy but fun to eat as you pick the mussels off their shells with little veggies. The stew is full of hearty tomatoes with a bit of a spicy kick from red chilli flakes. You may use whatever fresh white fish that you like or that’s available at your market. I prefer the firmer variety so that it doesn’t flake during cooking, and you get nice bite-size pieces.
Serve this stew in large bowls with lemon wedges and freshly chopped parsley, and enjoy it with your favorite toasted sourdough bread to soak up all that delicious tomato sauce.
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