Seafood Stew

• 14 teaspoon saffron thread
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground paprika
• 2 tablespoons thyme leaves
• 3 (400 g) cans Italian tomatoes, chopped
• 1 cup fish stock (or water)
• 1 lemon, rind finely grated, juiced
• 2 large potatoes, cut into 2cm cubes (desiree)
• 500 g boneless white fish, thick cut into 3cm pieces
• 12 mussels, cleaned, beards removed
• 12 prawns, peeled (green)
• thyme, to serve (extra)

1. Place saffron threads into a bowl.
2. Add 1 tablespoon hot water.
3. Allow to stand for 5 minutes.
4. Heat oil in a large, 8cm deep frying pan over medium heat.
5. Add onion and garlic.
6. Cook for 3 to 4 minutes, stirring, or until tender.
7. Add paprika and thyme.
8. Stir until well combined.
9. Cook for 1 to 2 minutes or until aromatic.
10. Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan.
11. Stir until well combined.
12. Bring to the boil.
13. Reduce heat to medium-low.
14. Simmer, uncovered, for 10 minutes or until potatoes are just tender when tested with a skewer.
15. Add fish, mussels and prawns to frying pan.
16. Cover.
17. Cook for 8 to 10 minutes or until seafood is cooked through.
18. Season with salt and pepper.
19. Ladle into large bowls.
20. Top with thyme.
21. Serve.

saffron thread, olive oil, brown onion, garlic, ground paprika, thyme, italian tomatoes, fish stock, lemon, potatoes, mussels, prawns, thyme

Taken from www.food.com/recipe/seafood-stew-306367 (may not work)