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1
Clean and wash the fish and seafood. white fish should be cut into a one-inch piece.
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2
Heat olive oil, add garlic, basil, parsley and saffron. Cook for 30 seconds, (saffron is not traditional)
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3
When you can smell the garlic, add wine and let cook for 2-3 minutes
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4
Add diced tomatoes, salt and pepper.
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5
Let cook for 10 min.
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6
At this point, you can stop if you are making for later or next day.
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7
In boiling tomato stew add fish and shrimps first, cover.
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8
Let cook 3-4 min, do not stir just shake the pot.
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9
Add calamari, baby scallops, clams and mussels (I had clams and mussels precooked, or you will start Brudet with clams first), cover
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10
Let cook everything for next 2-3 minutes from time when start boiling again.
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11
Take from stove and sprinkle with parsley.
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12
Traditionally is serve with polenta or nice rustic bread.
