Seafood Stew

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 teaspoon saffron thread
• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground paprika
• 2 tablespoons thyme leaves (fresh, i think lemon thyme would be good)
• 3 (400 g) cans chopped italian tomatoes
• 1 cup fish stock or 1 cup water
• 1 lemon, juice and zest of, finely grated
• 2 large desiree potatoes, cut into 2 cm cubes
• 500 g thick boneless fish, cut into 3 cm pieces
• 12 mussels, cleaned, beards removed
• 12 green shrimp, peeled, tails intact, deveined (shrimp)
• extra thyme, to serve

Recipe

• 1 place saffron threads into a bowl.
• 2 add 1 tablespoon hot water.
• 3 allow to stand for 5 minutes heat oil in a large 8cm deep fry pan over med heat.
• 4 add the onion and garlic and cook for 3 to 4 minutes, stirring until tender.
• 5 add paprika and thyme.
• 6 stir until well combined.
• 7 cook for 1 to 2 minutes or until aromatic.
• 8 add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan.
• 9 stir until well combined.
• 10 bring to the boil.
• 11 reduce heat to medium low.
• 12 simmer uncovered for 10 minutes or until potatoes are just tender when tested with a skewer.
• 13 add fish, mussels and prawns to frying pan.
• 14 cover and cook for 8 to 10 minutes or until seafood is cooked through.
• 15 season with salt and pepper.
• 16 ladle into large bowls.
• 17 top with thyme.