WILLIE'S CHUM BUCKET Recipe

Prepare the Base

In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.

Add Liquids and Seasoning

Pour in the crushed tomatoes, white wine, and fish stock. Stir to combine and season with salt, black pepper, and red pepper flakes. Bring the mixture to a simmer.

Incorporate Seafood

Once the broth is simmering, add the haddock, shrimp, clams, and mussels. Stir gently to combine, cover the pot, and let cook for about 10-15 minutes or until the seafood is cooked through and the clams and mussels have opened.

Finish and Serve

Remove the pot from heat. Stir in the chopped parsley and adjust seasoning if needed. Serve hot in bowls, garnished with additional parsley if desired.