Make rich, delicious seafood stew Basques

It is a rich and satisfying seafood stew that originated in the Basque region of France and Spain. What makes this particular stew is a combination of seafood, spicy and sweet peppers and a combination of herbs. Good balance of fish is important in this recipe, but you can sub in chicken broth or water. I use baby octopus, striped bass, baby shrimp and scallops in this version, but the mussels, crabs, any firm fish, or really any other seafood - so make sure you have variety. This recipe is for 4-6 as a main dish.

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Ingredients:

• 1 pounds baby octopus
• 1 pounds firm-fleshed white fish, such as bar
• 1/2 pound shrimp
• Scallops 1/2 lb bay
• 1/4 cup olive oil
• 2 medium onions, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, finely chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 t. Espelette or cayenne pepper
• 1 T. paprika
• 1 glass of wine full of dry white wine
• 1 ct. Fish stock (or chicken stock or water)
• 5 tomatoes, seeded and chopped
• 6 leaves of chopped sage
• Chopped fresh rosemary 1 T.
• 2 T. chopped fresh parsley
• Basil chopped 1 T.
• Salt and pepper to taste
• Lemon juice

Preparation:

Cut the squid into pieces. Cut fish into cubes of 1 to 2 inches. Peel, wash the shrimp and scallops. Mix with a little salt and set aside each - separately.

Heat the olive oil in a Dutch oven or large pot over medium heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add green and red peppers and octopus.

Cook Octopus, peppers and onions for a minute or two, then add the garlic and mix well. Cook for one minute, then turn off the heat to the end and add the white wine.

Mix well and add the spicy and sweet pepper and mix again. Let it boil the mixture vigorously until half the wine has evaporated.

Add the chopped sage and rosemary, the fish broth. Stir and bring to a boil. Lower heat to simmer and cook for 35-40 minutes.

Testing and season with salt if needed. Try a piece of squid: When tendering go. If not, cook a little longer.

Once the octopus is tender, add the tomatoes, shrimp, fish and scallops, then add half of the parsley. Boil Boil for 4-5 minutes.

Add parsley and remaining basil. Mix well and serve.

This stew really need quality crusty bread and a good white wine. A perfect choice would be a Spanish or California Albariño, but Verdelho, Pinot Gris, Riesling dry or Italian Grillo would be all right, as well as a Greek Assyrtiko. If you are a beer drinker, a light Belgian beer would be nice too