Seafood Stew

• 14 teaspoon saffron thread
• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground paprika
• 2 tablespoons thyme leaves (fresh, I think lemon thyme would be good)
• 3 (400 g) canschopped Italian tomatoes
• 1 cup fish stock or 1 cup water
• 1 lemon, juice and zest of, finely grated
• 2 large desiree potatoes, cut into 2 cm cubes
• 500 g thick boneless white fish, cut into 3 cm pieces
• 12 mussels, cleaned, beards removed
• 12 green shrimp, peeled, tails intact, deveined (shrimp)
• extra thyme, to serve

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

saffron thread, olive oil, yellow onion, garlic, ground paprika, thyme, italian tomatoes, fish stock, lemon, potatoes, mussels, green shrimp, extra thyme

Taken from www.food.com/recipe/seafood-stew-111350 (may not work)