Seafood Tomato Saffron Stew

A hearty stovetop seafood stew with cod, shrimp, mussels, tomatoes, garlic, and saffron, ready in about 35 minutes with tender fish and opened mussels.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 oz cod fillet
• 8 oz shrimp
• 1 lb mussels
• 1 14.5-oz can diced tomatoes
• 3 cups seafood or chicken broth
• 3 garlic cloves
• 0.25 tsp saffron threads
• 1 tbsp olive oil
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 1 lemon
• 2 tbsp parsley

Cooking instructions

1. Rinse the mussels under cold water, scrub the shells, remove any beards, and discard mussels that remain open when tapped. Peel and mince the garlic. Pat the cod dry, cut it into 1-inch pieces, and peel and devein the shrimp if needed. (about 5 min)
2. Heat the olive oil in a large Dutch oven or deep pot over medium heat. Add the garlic and cook for 30 seconds, until fragrant. (about 1 min) — Medium heat
3. Add the tomatoes, broth, saffron, salt, and pepper. Bring to a simmer, then cook uncovered for 8 minutes so the broth becomes aromatic. (about 8 min) — Simmer
4. Add the cod to the simmering broth and cook for 4 minutes, gently stirring once, until the thickest piece reaches 145°F. (about 4 min) — Simmer; cod to 145°F
5. Add the shrimp and mussels. Cover and simmer for 4 to 6 minutes, until the shrimp are opaque and the mussel shells open. Discard any mussels that do not open. (about 6 min) — Simmer
6. Squeeze lemon juice over the stew, sprinkle with parsley, and serve hot. (about 1 min)