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Ingredients

1/4 teaspoon saffron threads
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground paprika
2 tablespoons thyme leaves
3 x 400g cans Italian chopped tomatoes
1 cup fish stock or water
1 lemon, rind finely grated, juiced
2 large Desiree potatoes, cut into 2cm cubes
500g thick white boneless fish, cut into 3cm pieces
12 mussels, cleaned, beards removed
12 green prawns, peeled (tails intact), deveined
extra thyme, to serve

Method

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

Seafood stew

How to make Seafood stew

Ingredients

Method