One 28-ounce can whole tomatoes, drained and coarsely chopped
5 cups fish stock or 2 1/2 cups water plus 2 1/2 cups bottled clam juice
Kosher salt and freshly ground pepper
1 1/2 pounds monkfish fillets, cut into 1-inch cubes
1 1/2 pounds tilapia fillets, cut into 1-inch cubes
1 pound sea scallops, quartered
1 pound rock shrimp, shelled and deveined
4 dozen mussels, cleaned and debearded
1/2 cup heavy cream
1 bunch of flat-leaf parsley, chopped
How to Make It
In a small bowl, let the saffron infuse in 1/2 cup of the wine for 20 minutes.
In a large, wide pot, heat the olive oil. Add the onion, carrots, celery and garlic and cook over moderately high heat, stirring, until softened, 8 minutes. Add the remaining 1 1/2 cups of wine and the tomatoes and cook until reduced by half, about 10 minutes. Add the fish stock and saffron mixture and season with salt and pepper. Bring to a boil, then reduce the heat to moderately low and simmer for 5 minutes.
Add the monkfish, tilapia, scallops and shrimp to the broth and cook over moderate heat, stirring occasionally, for 3 minutes. Add the mussels, cover the pot and cook until the fish and scallops are just cooked through, the shrimp are pink and the mussels open, about 3 minutes; discard any mussels that do not open.
Stir the cream and parsley into the seafood stew and season with salt and pepper. Ladle into bowls and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.