First cut the garlic finely, the pepper in Juliana, the onion finely too and the celery into small pieces. If you have bought frozen seafood, let it come to room temperature naturally.
With the ingredients ready, heat oil and fry the pepper with the bay leaf for about 5 minutes. Then add the celery and onion and continue to fry until you notice that the vegetables are already banded without burning.
Finally add the tomato along with the wine and stir everything well. When the mixture begins to boil, add the shellfish, previously washed, and season with salt and pepper to taste. Let cook between 7 and 10 minutes.
Let rest for a couple of minutes, decorate with a little chopped parsley and serve with white rice. Enjoy this easy and delicious seafood casserole recipe and bon appetite.
