Grilled Seafod Paella

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• Happy Wednesday Everyone.  Now that the weather is getting better I cannot wait to get back outside and start making this.  Who doesn't like a good seafood paella?  I know that my family is a huge fan of seafood and this is one recipe that EVERYONE will devour this every time make it.  
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• Let me start by saying that this will take a long time to make and it involves a lot of steps, but i will promise you that it's worth the work and wait.  This is something that I make when i'm having family over for dinner.  It will impress the pants off anyone.   

Adopted from sunset

 https://www.sunset.com/recipe/grilled-seafood-chorizo-paella-with-allioli

• 6 cups chicken stock
• 2 cups white wine
• 1/2 teaspoon saffron 
• 1 pound littleneck clams, scrubbed
• 1 pound mussels, scrubbed and cleaned
• 1 tablespoon smoked paprika
•  kosher salt to taste
• 1 pound shrimp, peeled and deveined, 
• 1 pound scallops
• 1-2 lobster (depending on size) cooked and split in half
• 2 lemons, quartered
• 2 tablespoons olive oil
• 1 1/2 cups chopped Spanish onion
• 3 garlic cloves, minced
• 1 1/2 cups sliced chorizo
• 2 tablespoons tomato paste
• 2 1/2 cups medium grain rice
• 1 1/2 cups frozen peas, thawed
• 1/2 cup chopped fresh parsley

WHAT YOU'LL NEED TO DO;

1. In a medium stock pot, bring the chicken stock and wine to a boil over a medium flame. 
2. Add the saffron and boil for 1-2 minutes. 
3. Add the clams to the pot and cook until the shells have opened, approximately 4-5 minutes. 
4. Transfer the clams to a platter using a slotted spoon. 
5. Add the mussels to the pot and cook until the shells have opened, approximately 3-4 minutes. (make sure to reserve cooking liquid afterwards as it will be used to the rice later)
6. Transfer to the platter with the clams. Cover and set aside.
7. In a medium bowl, toss the shrimp, scallops, lobster tail and lemon with the paprika and salt. Set aside.
8. Place the paella pan or large skillet over high heat on the grill. (if you do not have a pan, i have also made this using a tin pan, you will see it in the posted picture)
9. Add the olive oil to the pan and heat for 1 minute. 
10. Add the onions to the pan and cook until softened, stirring occasionally. 
11. Stir in the garlic and cook for 1 minute. 
12. Add chorizo and cook for 2-3 minutes. 
13. Stir in the tomato paste and continue to cook until well combined and dark red in color. 
14. Stir in the rice and allow to cook for an additional 1-2 minutes. 
15. Using a 1 cup label, add 2 cups of the reserved broth to the rice and stir to combine. 
16. Allow the rice to absorb the stock, approximately 2-3 minutes, before adding more 1 cup at a time until all the stock is used.
17. While the rice cooks, place the shrimp, scallops, lobster and lemons directly on the grill rack. 
18. Grill the shellfish for 1-2 minutes on each side or until cooked through and opaque in color.
19.  Grill the lemons until charred on all sides. Transfer to the platter with the clams and mussels and set aside.
20. Stir the peas into the rice mixture. 
21. Top with the shellfish and lemons. 
22. Allow the paella to cook over medium-high heat for 3-4 minutes longer so a crust forms on the bottom of the pan. 
23. Remove the paella to a heat proof trivet and serve family style at the table. 
24. Sprinkle with fresh chopped parsley before serving. 
25. Serve immediately.

Seafood Casserole

Happy belated Easter. This year has been difficult to say the least. Not only did we suffer the loss of a family member that we spent al the holidays with, but this Covid pandemic has made it impossible for us to spend the holidays together. 😢.

To try to make the best of this holiday I let everyone pick a dish that they wanted for Easter. The family had great suggestions, but both boys wanted my seafood casserole so that had to be on the list. I’ve made this seafood casserole many times and while it might not looks appetizing I promise, it’s going to have people asking for more each time.

WHAT YOU’LL NEED,

• 1/4 cup margarine
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 pound real crabmeat claw work well, drained and flaked
• 1 pound medium shrimp - peeled and deveined and chopped into pea size 
• 1/2 pins of scallops 
• 1 (10.75 ounce) can condensed cream of mushroom soup 
• 3 packs of Ritz crackers crumbled 
• 1 (14.5 ounce) can chicken broth

WHAT YOU’LL NEED TO DO,


Melt the margarine in a large skillet over medium heat.

Add the bell pepper, onion, celery crabmeat, scallops, and shrimp; cook and stir for about 5 minutes.

Set aside.

In a large bowl, stir together the stuffing, ritz crackers  and 1 tablespoon of sugar.

Mix in the vegetables and seafood from the skillet.

Stir in the cream of mushroom soup and as much of the chicken broth as you like.

Spoon into a 9x13 inch baking dish (spray with Pam before hand)

Bake for 30 minutes in the 400 preheated oven.

Serve hot.

Shrimp Fritters

CAN YOU SAY SHRIMP FRITTERS?!?!? OH YES YOU CAN!!!!!!

                                                       While cooking....

                                                     After cooked...🥰

Several months ago I came across this recipe and I am so happy that I found it. This has been one of my go to recipes as of late. It’s easy and is a quick meal. Every time Jonathan asks what for dinner and I  tell him its shrimp fritters I get a “YES!” While this recipe suggests a Lemon Aioli, I like to put it up with a spicy mayo dressing. What can I say besides, my family likes a kick of heat. But if you’re looking for somethings little lighter check out Natasha’s Kitchen for this recipe and also the her Aioli recipe.

Recipe source https://natashaskitchen.com/shrimp-cakes-recipe-video/

WHAT YOU’LL NEED;

• 1 lb Shrimp peeled and deveined ***note size of shrimp does not matter as it will be chopped up small. 
• 1.5 cups of mozzarella cheese 
• 1 large egg
• 1/4 cup mayonnaise
• 4 Tbsp parsley finely chopped, plus more to garnish
• 1/2 tsp salt or to taste
• 1/8 tsp black pepper 
• 1/4 cup AP flour
• 2 Tbsp light olive oil or high heat cooking oil of choice 
• *I cook my fritters on a flattop griddle, so I spray the surface with PAM

WHAT YOU NEED TO DO;

Pat dry shrimp with paper towels then dice into small pieces.

Transfer chopped shrimp to a large mixing bowl. 

Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, parsley, 1/2 tsp salt and 1/8 tsp black pepper. 

Stir together then add 1/4 cup flour and mix until batter is creamy and well combined. 

Heat a large non-stick pan (Or electric griddle) to  medium heat and add 1 Tbsp olive oil. 

Add 1 Large heaping Tablespoon of shrimp mixture at a time and flatten out the tops. Fritters so be about 1/2" thick patties. 

Cook for about 3 minutes per side or until golden brown on the edges and cooked through.

Transfer to a plate and serve hot. 

Bacalhau com Natas (salted cold with cream sauce)

Growing up every year for Christmas Eve our traditional Portuguese dinner was, boiled bacahau, boiled potatoes, and steamed broccoli rabe. While it is a traditional Portuguese dish, it's not one that I'm fond of.

Since getting married and now hosting Christmas Eve each year this is the recipe that I tend to make each year. I tend only to make it once a year because It's loaded with tons of calories, but the way I see it...if you're going to indulge it might as well be during the holidays!

I hope you call enjoy it as much as we do! Happy cooking!

Recipe Adapted from my mother's kitchen

WHAT YOU'LL NEED:
5lbs. salt cod, (thinker pieces are best)
3 large yellow onion, peeled and sliced thin
5 tbsp. olive oil (this is to saute the onions)
5 lbs. potatoes, (peeled and cut into fries)
2 cups milk
8 tbsp unsalted butter
3 tbsp flour
ground pepper to taste
salt to taste
2 cups heavy cream (told you this was loaded with calories)

WHAT YOU'LL NEED TO DO:

Soak the cod in water for 24-48 hours in several changes of cold water.

Drain the cod, rinse, and drain again.

Boil cod, once cooked remove from water and let cool to room temp.

Once cool, remove bones and skin and pull the cod into small shreds, set aside.

In a heavy skillet over low heat, saute the onion in olive oil until soft and golden.

In your deep fryer, fry the potatoes in the oil until they are tender, they do not need to be golden because you will be making them.

As soon as the onions are softly golden, lower heat to the lowest heat, and mix in the cod and 1 cup milk, mix everything together stirring occasionally, for about 10 min.

Melt the butter in a saucepan over moderate heat and blend in the flour, add the remaining milk and heat , stirring constantly , until thickened.

Blend in the pepper and reserve.

preheat the oven to 400.

Take your baking casserole dish and layer have half cod mixture in the bottom.

Take half your fries and layer that on top.

Then take half the cream sauce and pour over the fries.

Repeat the last 3 steps.

Finally pour heavy cream over the top of prepared casserole and top with panko bread crumbs.

Bake uncovered for 30 minutes.

Serve hot.

Weight Watchers Grilled Red Snapper With Herb Pesto

Let me first start off with saying sorry for the bad picture. My husband wanted to help and he took a picture of the wrong dish and then on top of that he only took one picture. I was actually thinking about not posting this recipe until I made it again, since I wasn't happy with the plating, but then again It was so delicious I couldn't wait to share it with all of you.

Anyway I have to say that this was a really good recipe. I did make a few changed to it because I wasn't a fan of some of the ingredients that they added, and I also grilled it different than the way they recommend. I do have the stove top griddle but I have the smell that fish leaves in the house so I always grill outside.

For people who are not familiar with Red Snapper delicate in flavor, mild, not unlike flounder but not as strong as swordfish. Red Snapper gets it's name from it's skin color not it's meat color so it is nothing like salmon. If you like firm white fish that is flaky then this is the fish for you. I recommend trying it at least once in your life time you will not be disappointed.

Adapted from Weight Watchers

WHAT YOU'LL NEED:

-1/4 cup fresh lemon juice
-1/4 cup dry white wine
-1 lb red snapper fish (if you do not feel comfortable cooking a whole fish then then you could use fillets)
-1 cup packed fresh basil leaves
-1/2 cup packed fresh parsley leaves
-1 Tbs. plus 1 tsp. olive oil
-2 garlic cloves
-1/4 tsp. salt
-Fresh ground black pepper, to taste
-Cooking spray


WHAT YOU'LL NEED TO DO:

To prepare the marinade, in a gallon-size sealable plastic bag, combine the juice, wine and add the fish

Seal the bag, squeezing out air; turn to coat the fish

Refrigerate at least 2 hours or overnight, turning the bag occasionally

Take a sheet of foil (big enough to wrap the fish) and spray foil with nonstick cooking spray

Take the fish and place on prepared foil.

In a food processor blend the basil, parsley, oil, garlic, salt and pepper; puree until smooth.

Preheat grill and then take the pesto paste and spread all over the fish.

Once the fish is coated wrap this dish tight in the foil and place on grill.

If you are doing a whole 1 lb fish on med heat let cook for 15 minutes and then flip and let cook for another 10 mins.

Once cooked Fish should flake nicely with a folk.

Serve along side with your favorite veggies and enjoy!

Nutrition Info: Calories 189, Fat 6g, Saturated Fat 1g, Cholesterol 40 mg, Sodium 284mg, Carbohydrate 7g, Fiber 1g, Protein 24g, Calcium 210mg

Bacalhau (salted cod) with Smashed Red Potatoes (Bacalhau com batatas a murro)

What can I say to describe how wonderful this dish is? Honestly it's such a healthy simple dish that it amazes me how fast and easy it all come together. I try to incorporate fish into our weekly meal plan at least twice a week...does it always happen...no, but I do tend to make salted cod twice a month.

I have been meaning to blog about this recipe for months now...but every time I make it we never seem to have any leftovers, however this time I told my husband he had to wait for his dinner until I took a picture. I hope you all enjoy it as much as we do. Happy cooking!

Yields 3-4 servings....

WHAT YOU'LL NEED:

1-1.5 lbs of salted cod...(per-soaked fir at least 24 hours changing the water at least 3 times)
6-8 medium red potatoes scrubbed
3 cloves of garlic minced
5 tablespoons of olive oil ( use the good stuff it make a huge difference)
3 tablespoons of red wine vinegar
salt and fresh ground pepper to taste

WHAT YOU'LL NEED TO DO:

Preheat oven to 450

scrub potatoes will and season with a little of salt and pepper. place potatoes on cookie sheet and bake until they become tender...(medium size potatoes will take about 30 minutes on 450)

While the potatoes are baking season salted cod with some pepper and grill on low. The time for this will vary based upon the thickness of your salted) Dish is cooked when fish begins to flake...(1-1.5 inch thickness should talk about 10 minutes on each side for a total of 20 minutes cooking time)

In a small bowl combine olive oil, garlic, and red wine vinegar mix together until well combined.

Once potatoes are done cooking place on serving dish and smash the potatoes with hand.

Once fish is fully cooked let sit for about 3-4 minutes to cool slightly, and then using your hands or fork...flake fish into bite size chunks.

Drizzle the garlic/vinegar/olive oil "dressing" over everything and mix together.

Bacalhau A Bras (Portuguese Scrambled Eggs w/ Salt Cod and Fries)

As a child we never had meat on Wednesdays and Fridays during Lent. This was the tradition in my Grandparents house, and when my parents house, and now mine.

Being that we had fish twice a week during Lent, Bacalhau was always on our weekly menu. I know what your thinking, six weeks with salted cod on your menu...how boring, but you are so wrong. Did you know that there are over 1000 different recipes for this type of fish? Talk about a versatile ingredient.

Besides Bacalhau a gomes de sa, (salted cod casserole)which it also in my blog, this is by far my favorite recipe. My mother would make this once in a while, and I wished I had written her recipe down. Now that she lives overseas, it would have come in handy when I wanted to make this dish. Being that she isn't here, I had to try to concoct something for myself. With the help of the internet I was able to come with the next best thing to my mother's recipe. I hope you all enjoy this recipe.


Recipe Adapted from David Leite,
http://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.

Recipe yields 4 to 6 servings. (FYI I think the recipe below only yields 4 servings, so it you are making this for more than 4 people, I would double the recipe.)

WHAT YOU WILL NEED
1 pound dried salt cod (soaked for 24-36 hour before using)
7 tablespoons olive oil, divided
1 1/2 pounds russet potatoes, peeled, cut into matchstick-size strips
1 large onion, diced
1 bay leaf
8 large eggs (I use 6, I think 8 is a little much)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons chopped fresh parsley, divided

WHAT YOU WILL NEED TO DO:

The most important thing that you will have to do is soak the fish. Place it in a bowl and add enough cold water to cover. Soak for 24-36 hours changing the water several times.

2. The next day, drain the fish and transfer to a large stockpot.

Cover with water, bring to a boil (you do not need to add any salt) Let simmer until the fish flakes easily, about 15 minutes once the water starts to boil.

Drain and cool. Flake the fish, discarding any bones.

Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. (If you like you could also fry the potatoes veggie oil in a deep fryer if your in a time crunch...which is what I did tonight, just keep in mind your adding more fat and calories by doing this.)

Add the potatoes in batches and saute until crisp and golden, this will take about 7 minutes per batch.

Transfer the potatoes to paper towels to drain.

Add 1 tablespoon of the oil to the same skillet and add onion and bay leaf and saute until golden, about 15 minutes.

Once onions are cooked discard the bay leaf.

Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet. Add the fish and potatoes.

Whisk the eggs, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper in a large bowl to blend.

Add the egg mixture and 3 tablespoons of the parsley to the fish mixture in the skillet.

Cook over medium heat until the eggs begin to set, stirring occasionally so that your food doesn't stick, but also so your potatoes do don't turn into mush. This will take about another 3 minutes.

Transfer to a platter or serve right out of skillet.

Garnish with the remaining parsley and serve hot!

Salted Cod Casserole (Bacalhau a Gomes De Sa)

Growing up this was a staple dish in our home. My mother would make this throughout the year, but more so during Lent. I believe the reason she made it so often was because it was easy, and of course because we loved it.

Being that I was brought up on mainly ALL Portuguese dishes,I feel that when I started cooking I tried to avoid making the "traditional" Portuguese meals and branch out into different cuisines. Now that a few years have passed, I find myself wanting to return to my "roots" and cook more Portuguese dishes.

I told myself that I would try to blog at least one Portuguese dish a week. Unfortunately I have slacked on that, but I do plan on being better. So to get myself started I decided that I would blog about this dish. I hope that you enjoy this dish as much and my family and I have. If you do try this dish, I would love to get some feedback. Happy cooking!

Recipe source...My Mother!

WHAT YOU WILL NEED!

Yields 4-6 serving... I have tripled this recipe before to serve to a large crowd and it came out amazing!

2 lbs. salt cod
1 cup olive oil (Use good quality olive oil, if possible try using Portuguese oil)
4 medium sized red onions (You can use any kind of onion)
2-3 cloves of garlic, finely-chopped
6 medium-sized potatoes peeled
20 pitted black olives (I omit this because both my husband and I hate olives...in the passed I have served then on the side for guests)
6 hard-boiled eggs, sliced
2 Tbs. parsley, finely chopped

WHAT YOU WILL NEED TO DO:

You will need to soak the salt cod, in water for 16 - 24 hours, changing the water 3 or 4 times. During this time you will need to keep the cod refrigerated.

After you have soaked your cod for 24 hours, drain and rinse the cod.

Place Salted Cod in a pan and fill with water to cover the fish by 1 inch.

Bring to a boil and then simmer for about 20 minutes until the fish flakes easily.

Drain cod and flake the fish coarsely. make sure that you remove any and all skin and also remove all bones. Once this is done set cod aside.

In the same pot boil the potatoes until easily pierced with a fork

Once cooked drain, and let cool.

Slice into 1/4-inch slices or cubes. Set aside.


In a frying-pan, heat a 1/2 cup of olive oil over medium high heat.

Add the sliced onion and sautée for about 6 or 7 minutes until the onions are translucent and slightly brown.

Stir in the garlic and remove from the heat.


To assemble Casserole pour about 3 tablespoons of olive oil on the bottom of casserole dish to help casserole from sticking.

Then begin by laying half the potatoes in the bottom of a casserole.

Cover them with half the cod and then half the onion and half the eggs.

Repeat above steps with the rest of ingredients, and then drizzle the rest of the olive oil over the top.

Bake for about 20 minutes in a 350ºF until the top begins to lightly browned.

Garnish with olives and sprinkle with parsley.

Serve from the casserole dish with a cruet of olive oil on the side.

Baked Flounder Fillets

About a week ago, my husband and I went to the Mohegan Sun Casino for a few hours. We walked around and ended up having dinner at one of the many restaurants. For the life of me, I can't seem to remember the name of the place, What I do remember is that the meal I had was so good. Therefore, I made it my mission to try to replicate it at home.

The other day, I went to the fish market and they had beautiful flounder fillets, so I thought they would be perfect for this dish. Now that I think about it, this recipe would have been so much better if the fillets were thicker. Next time I make this recipe, I will surely buy thicker fillets. Aside from the fish being thin... I think that the end product was wonderful.

WHAT YOU WILL NEED:
1-1.5 of thick flounder or scrod fillets (or any white fish will work well)
2 teaspoons of lemon juice
salt and pepper to taste
about 1/3 cup diced tomatoes (drained of fluids)
1/2 cup of breadcrumbs

WHAT YOU WILL NEED TO DO:

Preheat your oven to 375

Rinse fillets and pat dry.

Place one fillet in a mini casserole dish and season with salt, pepper and lemon juice let sit for 10-15 minutes. (Repeat this step with the second fillet.)

Top fillets with a thin layer of diced tomatoes, and then top with Breadcrumbs.

Place in oven and bake for 15-20 minutes (depending on thickness of fillets.)

Serve with a side of risotto, and your favorite green veggie.

Salted Cod fritters (Bolinhos de bacalhau)

If your looking for a lite hor d'oeuvre or are on a diet, this recipe is not for you. =) This is another one of my favorite Portuguese hor d'oeuvre. This is a very common starter throughout all of Portugal and is by far the one that is mostly requested at restaurants.

When I was younger my mother would always make this and shrimp cakes around the Holidays. You can't have a holiday party without having so yummy starter to go with your favorite cocktail.

This takes awhile to make so I recommended making bigger batches. The recipe below is enough for 6 to 8 servings.

FYI! If you make a large batch you do not have to fry them all, you can place formed fitters on cookie sheet place in freezer allow to firm. Remove them from cookie sheet place in bags in freezer to use at a later date. It is important to allow frozen fritters to come to room temp before placing in fryer.


WHAT YOU ARE GOING TO NEED:

1/2 pound of dried salted cod (make sure to soak for 24 hours changing the water at least 2 times)
2 medium potatoes peeled and cubed
1 small yellow onion minced
1 large garlic clove mined
4 teaspoons of olive oil
2 tablespoons of minced parsley (I like to use more because I love the color and taste of parsley in the fritter)
1 egg
1/8 teaspoon of cayenne pepper
1/8 teaspoon of fresh ground pepper
Vegetable oil for deep frying.

WHAT TO DO:

In a stock pot bring cod and potatoes to a boil until both are fork tender.

Saute onion and garlic in olive oil.

Drain cod and potatoes and set aside to allow everything to cool.

Once cod is cool, Use a fork to part fish a part. (Make sure to remove all bones.)

Take potatoes and put through a food mill (you can also use a potato masher).

Take cod and potatoes and combine together add egg, ground pepper, parsley, and cayenne. Mix together until it forms a paste like mixture.

Heat deep fryer to 325 and no higher or else your fritter are going to exploded.

Take mixture and shaped into "dumping shape using 2 spoons or if you like you may also shape into ball with your hands.

Once oil is hot add cod balls into oil.

Do not over crowd fryer. Fritters should flip on own in oil.

Fry until golden brown (about5 Minutes).

Serve hot or at room temp.

Fish Stew Portuguese Style

Being the daughter of first generation Portuguese immigrants fish has always played a large part in our diets. Last March (2009) my husband, son, and I went to Portugal to visit family and during those 2 weeks, my husband was on a mission to eat as much fish as possible. My mother made everything from grilled fish...to Fish stew needless to say both my husband and I were in heaven.

I have always loved fish, but my husband hates cooking it because of the lingering smell it leaves behind. Over the passed year or so I have convinced him that we could increase our fish intake if we did most of our fish outside in foil packets on the grill. He was all for it and we now have fish once if not twice a week.

Which brings me to how I ended up making Fish Stew. The last time we had a snow storm we were unable to grill outside so I had to come up with something else for dinner. Then it came to me...."why not make a fish stew for dinner?"

My mom's recipe was a hit, tasted really good and doesn't require a lot of work. The best thing about this recipe is that we had no lingering fish smell in the house. Last night was the second time I made it and it better than what I remembered. I was worried I wouldn't have enough left over to take a picture for my blog. The picture isn't the best and doesn't really do the dish justice, but at least it gives you an idea of how it should look. I hope you enjoy!

Yields about 4 main-course servings...best if served with some crunchy bead to soak up the broth.

WHAT YOU ARE GOING TO NEED:
1.5 pounds firm white fish, such as snapper, or grouper( I usually use grouper because its thinker and doesn't fall apart easy)
1 to 1.5 pound of squid cleaned and cut into big chunks.
1/3 cup vegetable oil
1/3 cup flour
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onions (I put only one medium onion because my husband it's big on it)
1 medium chopped or thinning slice red bell pepper
2 mild green chilies , sliced lengthwise in half (leave seeds if you want it to be a little more spicy)
2 bay leaves
2 cloves of minced garlic
2 cups chopped peeled and seeded tomatoes (or you can use 2 cups chopped canned tomatoes)
1 cup water
1 3/4 cup chicken broth
salt to taste
fresh ground pepper to taste
1/4 teaspoon cayenne
red pepper flakes to taste (we like it to have a little spicy kick, but this can be omitted)
fresh chopped parsley (I actually don't chop it up just toss some in)

WHAT TO DO:

Cut the fish and your squid into 3-inch pieces. and set aside in the refrigerator.

Make a roux by combining the oil and flour in a large cast-iron or Dutch oven over medium heat.

Stir slowly with a wooden spoon for about 15 to 20 minutes,roux will become dark brown.

Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes.

Add the bay leaves and garlic and cook for about 2 minutes.

Add the tomatoes, water.

Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface.

Stir occasionally to prevent the mixture from sticking.

Increase the heat to medium, add the broth, salt,ground pepper, red pepper flakes, and cayenne and cook for about 15 minutes.

Lay the ONLY the fish in the mixture and let cook for about 5-8 minutes. Do NOT stir until squid is added to avoid fish from breaking.

After that add squid (the squid will cook much faster than the white fish) and allow to cook another 3-5 minutes or until the fish flakes easily with a fork and squid as taken on a dark pink to purple color.

During the last 2 minutes of cooking time, and parsley.

Remove the bay leaves. Serve hot with your favorite bread.