Spanish-style Seafood Stew

I was never really a fan of stews. There is something about the texture that I just didn't like. Though with my new found experiences in the kitchen over the last year comes a new found appreciation for stews. This stew has a lovely light texture. 

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Recipe adapted from The CSIRO Total Wellbeing Diet Recipe Book 
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Ingredients
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, crushed
2 sticks celery, finely sliced
1 bulb fennel, finely sliced
1/2 teaspoon chilli flakes
2 teaspoons mild paprika
1 litre fish or chicken stock
2 x 400g tins chopped tomatoes
2 bay leaves
1 teaspoon sugar
800g mixed seafood (I used mussels, prawns and calamari)
1 tablespoon lemon juice
3 tablespoons chopped flat-leaf parsley
lemon wedges to serve
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Method
1. Heat the olive oil in a large saucepan over medium heat and saute the onion, garlic, celery and fennel until soft but not coloured. Stir in the chili and paprika, and saute for a further minute.
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2. Add the stock, tomato, bay leaves and sugar. Bring to the boil, then reduce the heat and simmer, uncovered, for 25 minutes.
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3. Add the seafood to the pan and submerge it in the liquid. Cover and simmer for 5 minutes until the seafood is just cooked. Gently stir in the lemon juice and parsley, and season to taste. Serve with lemon wedges.