Pat down a 14 oz fillet of cod with paper towels, cut into 1 inch (2.54 cm) x 1 inch (2.54 cm) pieces, lightly season with sea salt & black pepper, pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels, lightly season with sea salt & black pepper, wash & scrub clean 12 fresh mussels
Heat a large saute pan or stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 90 seconds add in 1/2 onion roughly diced and 4 cloves garlic thinly sliced, mix with the olive oil, after 3 minutes add in 1 large tomato that has been grated, mix together and cook for 2 minutes, then add in 1 large potato cut into 1/2 inch (1.27 cm) pieces and season everything with a generous tsp of sweet smoked paprika, a generous 1/2 tsp of dried thyme, a pinch of sea salt & black pepper, mix together, then add in 2 1/2 cups of fish broth and 1/4 tsp saffron threads, when it comes to a boil place a lid on the pan and lower the fire to a low-medium heat
After 20 minutes remove the lid, the potatoes should be cooked al dente, you can pierce them with a toothpick, it should easily go in but with resistance, add the pieces of cod, mix with the ingredients, 1 minute later add in the shrimp and the mussels, place the lid back on the pan and turn the fire up to a medium-high heat
After 3 to 4 minutes remove the lid, all the mussels should be opened and the seafood perfectly cooked, remove from the heat, transfer into serving bowls, garnish with freshly chopped parsley, enjoy!
Get the Saffron Threads I used to make this Spanish Seafood Stew