12 Oz of fresh halibut with the skin and bones removed or your choice of local fresh fish (non-oily)
12 Oz of fresh large shrimp (vein and shells removed)
1/2 cup of dry white wine
3 1/2 cups of chicken stock
1 8 oz bottle of clam juice
1/2 cup of fresh parsley
2 tablespoons of fresh lemon juice
1/4 teaspoon of saffron (about a pinch 20 threads)
3 bay leaves
2 tablespoons of olive oil for sauteing vegetables
2 tablespoons of finishing good quality extra virgin olive oil for topping soup
Salt and pepper to taste
1. For the first step, you are going to want to use a large pot to start cooking. For this step, I used my dutch oven, but any large pot would do. In a large pot with a lid, go ahead and add 2 tablespoons of olive oil. Turn the stove to a medium heat and once it is warm, go ahead and saute the onions, celery and garlic for 8 minutes with the lid on. Make sure to be stirring all the ingredients you added to the pot every few minutes and add a little salt to the vegetables.
2. In a microwave, go ahead and heat up 1/ 2 cup of the chicken stock. When the chicken stock is hot go ahead and add the saffron. Let steep for approximately 10 to 20 minutes. This time will bring out better flavors of the saffron. You'll be able to taste it in the finished dish, it will be delicious!
3. It's time for the next step and it's time to turn up the heat, literally! Turn up the heat on the stove top to a medium high. Once you have cranked up the heat, you are going to want to add the wine to the vegetables. Now that you have added the wine, allow it to cook out the alcohol for 1 minute. Adding wine to the vegetables provides the dish with a bit more flavor. If you don't like wine, it will surely change your mind. It will taste delicious with this dish. However, if you don't want to add wine to your dish feel free to skip this step and go on to the next one.
4. Time for more veggies! Go ahead and add the potatoes, tomatoes, stock, stock with saffron, clam juice, 3 bay leaves and finishing extra virgin olive oil with salt and pepper to taste. Simmer the vegetables for 20 minutes with the lid off until the potatoes are soft. Be sure to double check that the potatoes are soft, you wouldn't want to bite into a hard potato!
5. Turn the heat of the pot down to a low simmer. Once you have lowered the heat, then you can go ahead and add your fish and shrimp and simmer on low for 8 minutes until the fish is cooked through. This time is approximate. You should be checking to make sure that the fish is and the shrimp is cooked through all the way!
6. This is the last and final step before you can go ahead and serve yourself a bowl! In the last minute of cooking you want to go ahead and add your fresh parsley and lemon juice. If you prefer a thicker stew, I'm going to go ahead and give you a good tip. If you want a thicker stew, you are going to want to mash a few of the potatoes in the liquid and let simmer with the lid off. Once that's done, you can go ahead and serve yourself a nice bowl and you can eat up.