Newburyport Seafood Stew

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 minced cloves of garlic, and 1 chopped bell pepper (any color). Sauté until softened, about 5 minutes.

Stir in 1 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, 1/4 teaspoon of red pepper flakes (optional), and a pinch of salt and pepper. Cook for 1 minute more, until fragrant.

Pour in 28 ounces of crushed tomatoes and 4 cups of fish or vegetable broth. Bring to a simmer, then reduce heat and cook for 10 minutes to allow the flavors to meld.

Add 1 pound of cod or haddock (cut into 2-inch pieces), 1 pound of shrimp (peeled and deveined), and 1 pound of mussels or clams (scrubbed). Cover and cook until the seafood is cooked through and the shellfish have opened, about 5-7 minutes. Discard any shellfish that do not open.

Stir in 1/4 cup of chopped fresh parsley and 2 tablespoons of lemon juice. Taste and adjust seasoning as needed.

Serve hot, garnished with extra parsley and lemon wedges, if desired. Crusty bread is perfect for dipping into the flavorful broth.