Cornish Seafood Stew Recipe A Taste of the Coast - Chef YoYo

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium onion, chopped (about 1 cup / 150g)
• 2 carrots, peeled and chopped (about 1 cup / 150g)
• 2 celery stalks, chopped (about 1 cup / 150g)
• 2 cloves garlic, minced
• 1 red chili, finely chopped (deseeded if you prefer less heat)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup dry white wine (240 ml)
• 4 cups fish stock (950 ml)
• 1 pound firm white fish, such as cod or haddock, cut into 1-inch pieces (450g)
• 1 pound mixed shellfish (mussels, clams, shrimp), scrubbed and cleaned (450g)
• 1 cup heavy cream (240 ml)
• 1/4 cup chopped fresh parsley
• 2 tablespoons unsalted butter (30g)
• Salt and black pepper to taste
• Lemon wedges, for serving