Sea Bass Stew Recipe

Prepare the Ingredients

Rinse the sea bass fillets under cold water and pat dry. Clean the scallops and shrimp, removing the shells and tails if necessary. Peel and dice the potatoes into small cubes. Chop the fennel bulb, removing the tough outer layer and slicing it thinly. Mince the garlic cloves and set aside.

Infuse the Saffron

In a small bowl, soak the saffron threads in 2 tablespoons of warm water to release their color and flavor. Set aside.

Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped fennel and minced garlic, and sauté for about 5 minutes until they soften and become fragrant.

Add the Broth and Tomatoes

Stir in the diced potatoes and cook for an additional 5 minutes. Then, add the canned diced tomatoes with their juices and the vegetable broth. Bring the mixture to a gentle simmer.

Add the Seafood

Once the stew is simmering, add the sea bass fillets, scallops, and shrimp. Stir gently to combine. Add the saffron infusion, and season with salt and black pepper to taste. Allow the stew to simmer for about 10-15 minutes, or until the seafood is cooked through and the potatoes are tender.

Finishing Touches

Once the stew is ready, remove it from heat and stir in chopped fresh parsley for added flavor and garnish. Serve hot.