Florida Seafood Stew

Ingredients 
3 tablespoon olive oil
1 shallot, sliced and chopped thinly
4 cloves of garlic, minced
4 sprigs of thyme 
1 bay leaf 
1/2 green bell pepper, chopped
1 cup of thinly sliced leeks
½ teaspoon pepper flakes
1 tablespoon fresh parsley, plus extra for garnish
⅛ teaspoon cayenne pepper
1 can diced tomato, 14.5 oz (option blended )
½ cup dry white wine 
½ cup clam juice
1 tablespoon of vegetable bouillon paste (optional)
¼ cup water
Salt and pepper to taste
1 Lemon 
¼ pound calamari rings diced into ½-inch size
¾ - 1 pound of medium shrimp, peeled and deveined 
1 pound of cod, cut into bite-sized pieces (haddock, Florida groper, and halibut works just as well)
1 ½ pounds (about 18) of littleneck clams, scrubbed (see note)
1 pound of fresh mussels, cleaned (see note)
Crusty bread for serving 
Directions 

1. In a large pot, over medium heat, add olive oil. Once the oil is hot, add shallots, leeks, bell pepper, and garlic, frequently stirring, until soft and translucent. 
2. Add wine and increase the heat. Boil for about 1-2 minutes. 
   
3. ​Add crushed tomatoes, calm juice, salt, black pepper, thyme, parsley bay leaf, cayenne pepper, bouillon, and water. Bring to a boil, reduce heat, and simmer, covered, for 10- 15 minutes. 
4. Meanwhile, prepare your seafood. Rinse and drain calamari and shrimp in cold water. Marinate with 1 teaspoon of lemon juice and a sprinkle of kosher salt and set aside. 
5. Scrub calms and mussels and allow them to sit in cold water to help remove excess sand for about 20 minutes. 
6. Rinse fish in cold water, drain, and dice into cubes, lightly drizzle with lemon juice, sprinkle with kosher salt, and set aside. 
7. Taste both and adjust the seasoning if needed. Add the calamari, clams, and mussels and cook for about 5 minutes. Gently stir in the shrimp and fish and continue to cook until the calms are completely opened, about 5 to 6 minutes more. Discard any unopen clams or mussels. 
8. Adjust the seasoning one more time if needed. 
9. Ladle in a dinner bowl, garnish with fresh parsley, and serve with crusty bread on the side for sopping up the broth. the next day. 

Note:

• This dish is delicious with some lobster ravioli. 
• Note that the stew flavors are more developed if you refrigerate for 24 hours and reheat and serve 
• ​Prepare your clams and mussels to check and ensure all the calms are alive - they should be tightly closed. To clean them, place the calm and mussels in a colander or a bowl in the sink and run them under cold water to eliminate any debris on the outer shells. Then add cool water to the bowl and allow them to sit in the bowl of water for about 20 minutes to remove any excess sand or grit from the shell.