A marine symphony in one pot, where white fish and seafood embrace in a broth scented with saffron and paprika. It is the taste of the Mediterranean in its most comforting and honest form. A stew made for dipping bread and eating without hurry.
Cut the potato into medium cubes, the onion and bell pepper into small dice, and the white fish
Turn what you find into an experience you can actually bring to your kitchen.
Heat the olive oil in a pot and cook the onion with the bell pepper for 5 minutes, until soft and sweet.
Add the garlic, sweet paprika, saffron, bay leaf, and another part of the salt. Cook for 30 seconds, stirring, just until the paprika blooms without burning.
Add the canned tomato and white wine. Cook for 5 minutes, until the tomato loses its raw edge and the wine smells rounder.
Add the potato and fumet. Simmer gently for 14 minutes, until the potato is tender and the broth looks lightly bound.
Lower the heat, nestle the white fish and mixed seafood into the pot, cover, and cook for 5 to 6 minutes, until the fish is opaque and the seafood is firm but juicy.
Turn off the heat, remove the bay leaf, adjust with the remaining salt, and finish with parsley. Serve very hot with baguette for dipping into the broth.
