Seafood Stew Recipe with Saffron | olivemagazine

Ingredients

• 4 tomatoes
• 300g clams cleaned
• 300g mussels cleaned
• olive oil
• 2 shallots finely chopped
• 4 cloves garlic chopped
• large pinch saffron
• 3-4 sprigs thyme
• Pernod
• 400ml white wine
• 750g firm white fish choose msc-certified sustainable species such as cape hake, gurnard and pollack cut into large chunks
• 400ml fish stock
• small bunch parsley or basil chopped