Saffron Seafood Soup

• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 celery, finely chopped
• 2 -3 tablespoons olive oil
• 2 tomatoes, peeled and chopped
• 1 glass white wine
• bay leaf
• 1 liter stock
• 350 g pollock
• 6 scampi
• saffron
• salt and pepper
• parsley

1. - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
2. - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
3. - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
4. - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
5. - Season with salt and pepper according to taste.
6. - Serve with parsley on top.

onion, garlic, celery, olive oil, tomatoes, glass white wine, bay leaf, liter, pollock, scampi, saffron, salt, parsley

Taken from www.food.com/recipe/saffron-seafood-soup-473636 (may not work)