Saffron Seafood Soup With Aioli

• 1 1/2 pounds fish fillets (such as red snapper, cod or halibut)
• 1 pound medium shrimp
• 1 pound scallops
• 1/4 teaspoon saffron threads
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 6 cups fish stock or clam juice
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons chopped Italian parsley
• 1 loaf French or Italian bread, sliced and toasted
• Aioli (see recipe)

1. Cut the fish fillets into inch-and-a-half pieces.
2. Peel the shrimp; cut the scallops in half if they are large.
3. Sprinkle the saffron threads into half a cup of water and set aside.
4. Meanwhile, heat the olive oil in a heavy casserole or stock pot.
5. Saute the onion, garlic, carrot and chopped celery stalk until soft and golden.
6. Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.
7. Add fish, scallops and shrimp and cook four to five minutes.
8. Remove from heat, season with salt and pepper and sprinkle with parsley.
9. Serve the stew in heated bowls, passing the bread and aioli separately.

fish, shrimp, scallops, saffron threads, olive oil, onion, clove garlic, carrot, celery stalk, fish stock, salt, italian parsley, italian bread

Taken from cooking.nytimes.com/recipes/6469 (may not work)