Spanish Seafood Stew - Suquet de Peix/Pescado (Pescatarian)

Ingredients

• 1/4 cup extra virgin olive oil (60 ml/2 oz.)
• 1/2 onion (diced)
• 6 cloves garlic (diced)
• 2 to matoes (grated)
• 2 large potatoes (cut into 1/2 inch pieces)
• 600 g / 21 oz cod fillet, cubed into inch pieces
• 15 large raw prawns (peeled & deveined)
• 1 kg / 35 oz fresh mussels (cleaned and debearded)
• 2 tsp sweet smoked Spanish paprika
• 1 tsp dried thyme
• 1/4 tsp saffron threads (approx 0.15 grams)
• 4 cups fish broth (approx 1 liter)
• A handful of fresh parsley (chopped.)
• ½ tsp of chili flakes
• Black pepper for seasoning