Seafood Stew with a Tangy Twist

Ingredients

2 tbsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 can (398ml) diced tomatoes
4 cups fish or vegetable broth
2 tbsp M'Lord Fish & Chip Vinegar (plus extra for garnish)
1/2 tsp smoked paprika
1 lb shrimp, peeled and deveined
1 lb scallops
1/2 lb firm white fish (e.g., cod or halibut), cut into chunks
¾ jar M'Lord Grilled Piquillo Peppers, sliced
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
3 tbsp olive oil
¼ cup chopped fresh basil
¼ cup toasted chopped almonds
2 tbsp grated Grana Padano
2 cloves garlic, minced

Directions

Heat olive oil in a large pot over medium heat. Sauté the onion, garlic and red pepper until softened, about 3-4 minutes.
Add diced tomatoes, fish or vegetable broth, smoked paprika, and 2 tablespoons of M'Lord Fish & Chip Vinegar. Stir and bring to a simmer.
Add shrimp, scallops, and white fish to the pot. Simmer gently for 5-7 minutes until the seafood is just cooked through. Avoid overcooking.
Stir in the M'Lord Grilled Piquillo Peppers, olive oil, basil, toasted almonds, Grana Padano, and garlic. Mix well to distribute the flavours throughout the stew.
Taste and adjust with salt, pepper, or an extra splash of M'LordFish & Chip Vinegar for more tang. Garnish with fresh parsley and serve warm.