Seafood Soup with Fennel and Saffron

Ingredients

• 3 tbsp extra virgin olive oil
• 1 cup fennel (finely sliced)
• 1 cup onion (finely sliced)
• 3 cloves garlic (crushed and sliced)
• 1 bay leaf
• 1 sprig fresh thyme
• 4 cups low-sodium chicken stock
• 1 cup canned diced tomatoes
• 1 cup white wine
• pinch saffron
• 2 cups potatoes (cubed, peeled)
• 200 g firm white fish ((about 2 small fillets), cut into cubes)
• 20 small shrimp (peeled and de-veined)
• 4 medium scallops
• 16 mussels (scrubbed)
• salt and pepper (to taste)
• 4 sprigs parsley (chopped)