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Spicy Snapper and Shrimp Stew

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Everything in this seafood stew cooks together in one pan, making the cleanup as easy as the cooking.

  1. 2 tablespoons extra-virgin olive oil
  2. 4 large garlic cloves, minced
  3. 1 large red bell pepper, cut into 1/4-inch dice
  4. 1 small onion, finely chopped
  5. One 14-ounce can crushed tomatoes
  6. 1/2 teaspoon crushed red pepper
  7. 1/2 teaspoon dried thyme
  8. 1/4 teaspoon saffron threads, crushed
  9. 1 pound snapper, cod or halibut fillet, cut into 2-inch chunks
  10. 1/2 pound medium shrimp, shelled and deveined
  11. Salt and freshly ground pepper
  12. Steamed rice, for serving
  1. Heat the olive oil in a large saucepan. Add the garlic, bell pepper and onion, cover and cook over moderately low heat until softened, about 8 minutes. Add the tomatoes, crushed red pepper, thyme and saffron, cover and simmer for 5 minutes. Add the snapper and shrimp, cover and simmer until the seafood is just cooked through, about 5 minutes. Season with salt and pepper. Serve in bowls at once with the rice.
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