Seafood Stew With Yellow Datterini Tomatoes

• Tomatoes broth
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 pinch crushed red-pepper flakes
• 1 jar (12 ounces) whole Yellow Datterini tomatoes with juice
• 1/2 cup water or dry white wine
• 1 cup bottled clam juice
• 1 pinch saffron threads (15-20 threads)
• sea salt and white pepper
• Fish
• 1/2 pound 1/2 pound firm, skinless white fish fillets ( haddock, halibut, cod or sea bass )cut into inch and half-size pieces
• 12 pieces large shrimp, peeled and deveined
• 20 pieces clams cooked
• 20 pieces mussels cooked
• 6 ounces squid rings
• 6 ounces baby scallops
• 2 coarsely chopped fresh flat-leaf parsley

1. Heat oil in a large stockpot over medium heat. Cook garlic until you can smell 15-20 seconds.
2. Stir in red-pepper flakes.
3. Add Yellow Datterini tomatoes and their juice, saffron, water, and clam juice; bring to a simmer.
4. Season with salt and pepper.
5. Simmer for 10 minutes.
6. The broth can be made ahead and refrigerated.
7. Bring to a simmer before adding seafood.
8. Bring the broth to a simmer before adding seafood.
9. Add fish and shrimp to pot. Simmer, covered, until shrimp are pink, 2 - 3 minutes.
10. Add squid ring, baby scallops, clams and mussels, bring to boil.
11. Cook for 2-3 minutes.
12. Do not overcook.
13. Remove pot from heat.
14. Stir in parsley.

tomatoes, extravirgin olive oil, garlic, redpepper, tomatoes, water, clam juice, saffron threads, salt, skinless white fish, shrimp, mussels, squid rings, baby scallops, parsley

Taken from food52.com/recipes/33450-seafood-stew-with-yellow-datterini-tomatoes (may not work)