Fish Stew With Saffron, Tomato And Wine - cooking recipe

Ingredients

1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
1 small leek, thinly sliced
1 small fennel bulb, thinly sliced
1 stick celery, trimmed and thinly sliced
1/2 cup dry white wine
1 can (28 oz) diced tomatoes
4 cups fish stock
None None Pinch saffron threads
7 oz new potatoes, cut into 1/2-inch cubes
1 lb large shrimp, peeled and deveined
10 oz white fish fillets, cubed
10 pz salmon fillet, cubed
1 lb black mussels, scrubbed and bearded

Preparation

Heat oil in large saucepan on medium heat. Cook onion, garlic, leek, fennel and celery, stirring, about 10 mins or until vegetables soften.
Add wine, undrained tomatoes, stock, saffron and potato to pan; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until potato is tender.
Add shrimp and fish to pan; cook, uncovered, 5 mins. Add mussels; cook, covered, about 2 mins or until mussels open (discard any that do not). Season to taste.