Recipe courtesy of Iron Barley


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  • Level: Intermediate
  • Total: 50 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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1/4 cup olive oil

4 cloves garlic, chopped 

1 large onion, diced 

1 large green bell pepper, diced 

1/4 teaspoon dried marjoram 

1/4 teaspoon crushed red pepper 

1/4 teaspoon dried thyme 

2 or 3 bay leaves 

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

1 tablespoon chili powder 

1/4 teaspoon saffron threads 

1 cup chicken stock 

1 cup white wine 

1 can diced tomatoes 

2 ounces Spanish brandy, optional 

1 pound firm-fleshed fish, such as swordfish or tuna, cut into chunks 

12 to 18 mussels 

8 to 12 clams 

8 to 12 large shrimp 

1/2 cup pitted Kalamata olives 

8 ounces squid, cut into rings


  1. Heat the oil in a large pot. Add the garlic and cook, being careful not to burn. Add the onions and peppers and saute for about 2 minutes. Add the marjoram, crushed red pepper, thyme and bay leaves. Sprinkle with salt and pepper and saute for 1 minute. Stir in the chili powder and saffron and cook for 30 seconds. Add the chicken stock and wine and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, mussels, clams and shrimp, stir and bring back to a boil. When the clams open up, turn off the heat. Add the olives and squid, stir and let stand a few minutes. Discard the bay leaves and serve.