This is a restaurant worthy meal prepared in under 30 minutes! Similar to New Orleans style seafood gumbo but made in a fraction of the time - prepare this beautiful dish using budget friendly seafood, or even more extravagant by adding your favorite high-end seafood selections. This stew is great served over rice or with toasted garlic bread. Stew-pendous any day of the week!
Heat the olive oil in a large stockpot over medium heat.
Add the sausage and sauté until beginning to brown, 3 to 5 minutes.
Stir in the onions, celery and bell pepper and cook until translucent, 3 to 5 minutes.
Add the garlic and sauté for 1 minute.
Add the tomatoes, corn, Worcestershire sauce and red
pepper flakes and cook for 2 minutes.
Add the broth and 2 cups water and bring to a rapid boil. Reduce the heat to a simmer, cover and cook for 8 minutes.
Season with salt and pepper. Add the fish and seafood to the pot and stir well.
Cover and cook just until the shrimp are opaque and the mussels are open, 2 to 3 minutes.
Stir in the cilantro to finish.
Serve the stew in bowls garnished with additional cilantro. If serving with rice, spoon about 1/2 cup cooked rice in the center of each bowl first, then top with the stew.
Serving Size 1 bowl