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1
In a stainless steel or enameled soup pot, warm the olive oil over medium-high heat, then saute the sliced onion until tender and just beginning to brown, about 5 minutes.
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2
Stir in the basil, oregano, and thyme, and when the herbs are sizzling hot, pour the wine over them.
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3
Stir in the garlic and chile flakes and boil until the wine has evaporated and the mixture is beginning to sizzle again.
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4
Meanwhile, put the saffron threads and a cup of the fish stock in a small saucepan and cook over medium heat until the fish stock is just beginning to boil.
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5
Add the saffron mixture, the remaining 3 cups fish stock, and the tomatoes to the pot.
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6
(At this point, the base can be chilled until serving time.)
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7
Roll the leaves of Swiss chard lengthwise into a cigar-shaped bundle and cut across the bundle to make thin ribbons of greens.
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8
Place the pot containing the stew base over high heat and add all of the seafood and chard.
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9
Cover and cook until the oyster and mussel shells have opened and the fish has turned opaque, about 15 minutes.
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10
Use a slotted spoon to distribute the seafood evenly among 6 large serving bowls.
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11
Ladle the stew over the seafood.
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12
Garnish each serving with a wedge of lemon and a sprig of fresh basil, and serve at once.
