Seafood Stew, Mediterranean-Style

1. 1

   Trim the bones from the cod or halibut steaks and cut the flesh into one-and-a-half-inch pieces.

2. 2

   Peel the shrimps and reserve the shells.

3. 3

   Cut the scallops in half if they are large.

4. 4

   Sprinkle the saffron threads into one-half cup water and set aside.

5. 5

   Add the shells and bones to the fish stock and simmer over low heat.

6. 6

   Meanwhile, heat the butter with the oil in a heavy casserole.

7. 7

   Fry the onion, garlic, leeks, carrot and chopped celery stalk until soft and golden.

8. 8

   Toast the slices of bread in the oven and arrange in a basket on a napkin.

9. 9

   Strain the fish stock, correct seasoning and add it to the vegetables with the saffron water.

10. 10

    Bring to a boil, lower the heat and simmer, uncovered for 10 minutes.

11. 11

    Add the fish and scallops and cook for three to four minutes.

12. 12

    Then add the shrimp.

13. 13

    Cook for two minutes.

14. 14

    Remove from the heat and serve the stew in heated bowls, passing the bread and the aioli separately.

* Per serving · 4 servings · Values may vary.