Provençal Fish Stew - Great Easy Recipe

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1 red bell pepper, chopped
• 1 can crushed tomatoes
• 4 cups fish stock (or seafood broth)
• ½ cup dry white wine
• 1 tsp saffron threads
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tsp fresh rosemary, chopped
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 500 g firm white fish (cod, halibut, or sea bass), cut into chunks
• 8 large shrimp, peeled and deveined
• 10 mussels, cleaned and debearded
• 250 g baby potatoes, halved
• ½ cup black olives (Niçoise or Kalamata)
• 1 tbsp fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)