Seafood Pepper Pot Recipe

Prepare seafood

Rinse shrimp, pat dry and set aside. Cut white fish into 1-inch pieces and pat dry. Scrub mussels or clams, discarding any that are open and do not close when tapped. Keep seafood chilled until ready to add.

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat until butter is melted and foaming. Add chopped onion, celery and both bell peppers. Cook, stirring occasionally, until the vegetables are softened and translucent about 7–8 minutes.

Add minced garlic, chopped hot pepper, thyme sprigs and bay leaves and cook 1 minute until fragrant. Stir in tomato paste and cook 2 minutes, stirring constantly, to reduce its raw edge.

Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half, about 3 minutes.

Add diced tomatoes with their juices and the seafood stock. Stir in Worcestershire sauce, smoked paprika and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered 12–15 minutes to marry flavors.

Add fish

Increase heat to medium-low. Add the cubed white fish to the simmering broth and gently stir. Simmer for 4–5 minutes until the fish is just opaque and nearly cooked through.

Add the shrimp, nestling them into the broth. Simmer 2–3 minutes until shrimp turn pink and curl, being careful not to overcook.

Add mussels or clams last, cover the pot, and cook 4–6 minutes until shells open. Discard any that remain closed.

Taste the pepper pot and season with salt, additional black pepper or hot sauce as needed. Stir in fresh lime juice and half the chopped parsley. Remove thyme stems and bay leaves and discard.

If you prefer a thicker broth, mash a few pieces of fish against the side of the pot to release starch and body, or simmer uncovered a few minutes more to reduce. For a lighter broth, add up to 1/2 cup more stock or water.

Ladle the Seafood Pepper Pot into bowls, garnish with remaining chopped parsley, and serve immediately over cooked rice or with crusty bread for soaking up the broth.