Suquet de Peix

Ingredients

• Saffron - A pinch
• Salt and pepper - To taste
• Parsley - A handful, chopped
• Mixed seafood - 1 kg (such as monkfish, prawns, mussels)
• Potatoes - 4, peeled and sliced
• Fish stock - 1 litre
• Tomatoes - 2, peeled and chopped
• Garlic - 4 cloves, minced
• Onions - 2, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and garlic and cook until the onions are soft and golden, about 10 minutes.
3. Add the tomatoes and cook for another 5 minutes.
4. Add the fish stock, potatoes, saffron, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the mixed seafood and cook for another 10 minutes, or until the seafood is cooked through.
6. Stir in the parsley and serve hot.