Habanero Fish And Seafood Stew

Combine the shrimp, cod, garlic, and 2 teaspoons of the olive oil in a bowl. Mix well and set aside.

Heat the remaining oil in a large saucepan over medium-high heat. Add the onion and bell pepper. Cook, stirring frequently, until the onion is soft.

Add the flour and tomato paste to the saucepan. Reduce the heat to medium. Cook, stirring frequently, for 3 minutes.

While stirring, slowly add the clam juice. Cook, stirring frequently, until the liquid thickens.

Add the undrained tomatoes, Italian seasoning, crushed red pepper flakes, and habanero. Let the stew simmer for 10 minutes.

In another saucepan, combine the mussels and vermouth and bring just to a boil. Reduce the heat to a simmer, cover the pan, and let the mussels cook for 3-5 minutes or until they are opened. Discard any unopened shellfish.

Add the shrimp and cod to the stew. Let cook for 5 minutes. Add the mussels along with the vermouth. Stir in the parsley, adjust the seasoning with salt and pepper as needed, and when the shrimp and cod are cooked through, serve the stew while hot.