Mediterranean Fish Stew

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 28 ounces canned crushed tomatoes
• 2 cups fish or seafood stock
• ¼ teaspoon saffron threads
• 1 pound white fish fillets (cod or halibut), cut into 2-inch chunks
• ¾ pound large shrimp, peeled and deveined
• 1 pinch salt and pepper to taste
• 2 tablespoons fresh basil or parsley, chopped (optional garnish)

Instructions

1. 1

   Slice the onion in half lengthwise from root to tip, lay each half flat side down, and slice crosswise into thin half-moons about 1/4 inch thick.

2. 2

   Mince the garlic cloves until the pieces are smaller than a grain of rice, about pencil-tip dots in size.

3. 3

   Pour 1/4 cup of the stock into a small bowl and add the saffron threads; let soak for 5 minutes so the saffron releases its color and flavor.

4. 4

   Heat the olive oil in a large pot (at least 4 quarts) over medium heat for 30 seconds until it shimmers and moves quickly when you tilt the pot.

5. 5

   Add the sliced onion to the hot oil and stir once every 30 seconds until the onion turns soft and translucent, about 4 minutes.

6. 6

   Pour in the minced garlic and stir constantly for 30 seconds until the smell becomes strong and fragrant, so the garlic flavor spreads through the oil.

7. 7

   Pour in the canned crushed tomatoes and the remaining 1.75 cups of stock, then add the saffron and its soaking liquid; stir to combine.

8. 8

   Bring the mixture to a gentle boil over medium-high heat—you'll see bubbles breaking the surface steadily—then lower the heat to medium-low so it simmers gently, about 5 minutes total.

9. 9

   Add the fish chunks to the simmering broth and gently stir once to distribute; let them cook without stirring for 4 minutes until the edges turn opaque.

10. 10

    Add the shrimp to the pot and stir gently; cook until the shrimp turn pink and opaque throughout, about 3 to 4 minutes.

11. 11

    Taste the broth and sprinkle in salt and pepper until it tastes balanced and flavorful to you; stir to distribute.

12. 12

    Ladle the stew into four bowls, making sure each gets fish, shrimp, and broth; scatter fresh basil or parsley on top if desired.

Tools you’ll need

• large pot (at least 4-quart capacity)
• small bowl
• cutting board
• chef's knife
• wooden spoon
• ladle
• serving bowls

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