Mediterranean Fish Stew

Step 1

Slice the onion in half lengthwise from root to tip, lay each half flat side down, and slice crosswise into thin half-moons about 1/4 inch thick.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice, about pencil-tip dots in size.

Step 3

Pour 1/4 cup of the stock into a small bowl and add the saffron threads; let soak for 5 minutes so the saffron releases its color and flavor.

Step 4

Heat the olive oil in a large pot (at least 4 quarts) over medium heat for 30 seconds until it shimmers and moves quickly when you tilt the pot.

Step 5

Add the sliced onion to the hot oil and stir once every 30 seconds until the onion turns soft and translucent, about 4 minutes.

Step 6

Pour in the minced garlic and stir constantly for 30 seconds until the smell becomes strong and fragrant, so the garlic flavor spreads through the oil.

Step 7

Pour in the canned crushed tomatoes and the remaining 1.75 cups of stock, then add the saffron and its soaking liquid; stir to combine.

Step 8

Bring the mixture to a gentle boil over medium-high heat—you'll see bubbles breaking the surface steadily—then lower the heat to medium-low so it simmers gently, about 5 minutes total.

Step 9

Add the fish chunks to the simmering broth and gently stir once to distribute; let them cook without stirring for 4 minutes until the edges turn opaque.

Step 10

Add the shrimp to the pot and stir gently; cook until the shrimp turn pink and opaque throughout, about 3 to 4 minutes.

Step 11

Taste the broth and sprinkle in salt and pepper until it tastes balanced and flavorful to you; stir to distribute.

Step 12

Ladle the stew into four bowls, making sure each gets fish, shrimp, and broth; scatter fresh basil or parsley on top if desired.