Fish Stew With Saffron, Tomato And Wine

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, crushed
• 1 small leek, thinly sliced
• 1 small fennel bulb, thinly sliced
• 1 stick celery, trimmed and thinly sliced
• 1/2 cup dry white wine
• 1 can (28 oz) diced tomatoes
• 4 cups fish stock
• None None Pinch saffron threads
• 7 oz new potatoes, cut into 1/2-inch cubes
• 1 lb large shrimp, peeled and deveined
• 10 oz white fish fillets, cubed
• 10 pz salmon fillet, cubed
• 1 lb black mussels, scrubbed and bearded

1. Heat oil in large saucepan on medium heat. Cook onion, garlic, leek, fennel and celery, stirring, about 10 mins or until vegetables soften.
2. Add wine, undrained tomatoes, stock, saffron and potato to pan; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until potato is tender.
3. Add shrimp and fish to pan; cook, uncovered, 5 mins. Add mussels; cook, covered, about 2 mins or until mussels open (discard any that do not). Season to taste.

olive oil, onion, garlic, fennel bulb, celery, white wine, tomatoes, fish stock, saffron threads, potatoes, shrimp, white fish, salmon fillet, black mussels

Taken from recipes-plus.com/api/v2.0/recipes/36933 (may not work)