Seafood Stew with Tomato and Saffron

Instructions

1. Step 1

   Combine all the saffron with 3 ¾ tbsp (60 ml) of the fish stock in a small bowl. Let it stand to release its color and aroma.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 ml Fish Stock, 0.25 gr Saffron

   Cookware: small bowl

2. Step 2

   Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook until softened.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 200.0 gr Fennel, 200.0 gr Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic and tomato paste. Stir over medium heat until the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Pour in the white wine and scrape up any browned bits. Simmer over medium heat until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large pot, wooden spoon

5. Step 5

   Add the crushed tomato, remaining 1 ¾ cup (440 ml) fish stock, saffron mixture, thyme sprigs, bay leaf, salt, and black pepper. Bring to a gentle simmer, then cook uncovered over low heat.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 440.0 ml Fish Stock, 2.0 gr Ground Black Pepper, 6.0 gr Salt, 2.0 piece Thyme, 400.0 gr Tomato

   Cookware: large pot, wooden spoon

6. Step 6

   Add the mussels and cover the pot. Cook over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 34.0 piece Mussel

   Cookware: large pot

7. Step 7

   Nestle the cod and shrimp into the broth. Cover and cook over medium heat until the cod and shrimp reach 63°C and the mussels have opened.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Cod, 250.0 gr Shrimp

   Cookware: large pot

8. Step 8

   Remove the thyme sprigs and bay leaf. Squeeze half the lemon over the stew, cut the other half into wedges, and scatter the parsley on top. Ladle into bowls and serve with the lemon wedges.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 1.0 piece Lemon

   Cookware: ladle, large pot