Cantabrian Seafood Medley Stew

1. Heat Olive Oil and Cook Onion and Bell Pepper

Start by heating the olive oil in a large pan over low heat. Add the chopped onion and diced bell pepper to the pan, frying them gently until they are soft and translucent.

2. Add Garlic and Tomatoes

Next, stir in the chopped garlic and let it cook for about a minute, just until it becomes fragrant. Then, add the peeled and chopped tomatoes to the pan. Allow the tomatoes to cook down for about 10 minutes, stirring occasionally, until the mixture becomes thicker and the flavors are more concentrated.

3. Add Wine, Water, Sugar, and Seasonings

Pour in the dry white wine and water, and sprinkle in the sugar, along with salt and pepper to taste. Bring the mixture to a gentle simmer and let it cook for about 20 minutes.

4. Add Cognac to the Stew

While the stew is simmering, heat the Cognac in a tiny saucepan until warm, then carefully ignite it with a long match. Allow the flames to subside before pouring the brandy into the stew.

5. Add Monkfish Fillets

Add the monkfish fillets to the pan and let them cook for about 8 minutes. The fish should turn opaque and firm, indicating it is cooked through but still tender.

6. Add Shrimp and Scallops

Then, add the peeled shrimp and small scallops, cooking them for just 1 to 2 minutes until the shrimp turn pink and the scallops are opaque.

7. Stir in Parsley and Serve

Finally, stir in the chopped flat-leaf parsley and serve the stew hot, accompanied by toasted bread brushed with olive oil.