Ingredients:

  • & Freshly Ground Black Pepper, to taste

Instructions:

  1. Steep saffron threads in 1/4 cup of hot water and set aside for at least 10 minutes.
  2. Heat olive oil in a large, heavy-bottomed Dutch oven over medium heat. Add onion, fennel, and celery. Sauté gently until softened and translucent (about 8-10 minutes).
  3. Add garlic and tomato paste; cook for 1 minute, stirring constantly until the paste darkens slightly. Stir in oregano and smoked paprika.
  4. Pour in the white wine. Increase heat slightly and scrape up any browned bits from the bottom of the pot. Reduce wine by half (about 3-4 minutes).
  5. Stir in the diced tomatoes (with juice), fish stock, bay leaves, thyme sprigs, and the steeped saffron water (including the threads).
  6. Bring the stew to a gentle simmer. Reduce heat to low, cover partially, and let it cook for 20 minutes to allow the flavours to marry.
  7. Remove thyme sprigs and bay leaves. Taste the broth and adjust salt and pepper for seasoning.
  8. Gently place the cubed firm white fish into the simmering broth. Cook, uncovered, for 3 minutes.
  9. Add the mussels and shrimp. Cover the pot tightly and cook for another 4-6 minutes, until the mussels have opened and the shrimp are pink and opaque.
  10. Turn off the heat. Stir in the fresh chopped parsley. Let stand for 2 minutes before serving hot with crusty bread.