Coastal Seafood Medley Stew

A rich and aromatic stew that brings together meaty swordfish and cuttlefish with the delicate textures of cod, crab, and briny oysters.

Ingredients

• 1 Swordfish steak, cut into 1-inch chunks
• 1 Cod fillet, cut into 1-inch chunks
• 1 Cuttlefish, cleaned and sliced into rings
• 1/2 lb Crab meat
• 6 Oysters, shucked
• 2 tbsp Butter
• 1 tbsp Oil
• 1.5 cups Water
• 1 tbsp Vinegar
• 1 tsp Paprika
• Salt and black pepper to taste

Instructions

This dish relies on layering flavors by searing the heartier seafood before poaching the delicate pieces in a seasoned broth.

1. Heat the oil and 1 tbsp of butter in a large pot over medium-high heat.
2. Season the swordfish and cuttlefish with salt and pepper, then sear for 2 minutes per side until lightly golden. Remove from the pot and set aside.
3. Add the remaining butter and paprika to the pot. Add the cod chunks and sauté for 1 minute.
4. Pour in the water and vinegar. Bring the liquid to a gentle simmer.
5. Add the seared swordfish, cuttlefish, crab meat, and shucked oysters back into the pot.
6. Cover and simmer for 3–5 minutes, or until the cod is opaque and the oysters have opened.

Serve in deep bowls with toasted bread to soak up the flavorful broth.