📖 Instructions

1. Gather your ingredients: You'll need fish fillets (like cod or halibut), potatoes, onion, garlic, saffron threads, olive oil, fish broth (or vegetable broth), diced tomatoes, fresh parsley, salt, and pepper. Make sure everything's fresh!
2. Prepare the saffron: In a small bowl, soak the saffron threads in 1/4 cup of warm fish broth (or water) for at least 15 minutes. This helps release their color and flavor.
3. Dice the vegetables: Chop the onion and garlic finely. Peel and dice the potatoes into 1-inch cubes. Get all your veggies ready – it will make the cooking process smoother.
4. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
5. Add the potatoes: Add the diced potatoes to the pot and stir to coat them with the olive oil and aromatics. Cook for about 3-4 minutes, stirring occasionally.
6. Pour in the broth and tomatoes: Pour in the remaining fish broth (or vegetable broth) and the diced tomatoes. Season with salt and pepper to taste. Don't be shy with the seasoning!
7. Simmer the stew: Bring the stew to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the potatoes are tender. You want them to be easily pierced with a fork.
8. Add the saffron infusion: Pour the saffron infusion (saffron threads and soaking liquid) into the stew. Stir well to distribute the saffron evenly.
9. Gently add the fish: Cut the fish fillets into 2-inch pieces. Gently place the fish pieces into the stew, making sure they are submerged in the liquid. Oh, and make sure you dont stir them too much. You dont want them falling apart
10. Cook the fish: Cover the pot and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, or it will become dry.
11. Garnish and serve: Stir in the chopped fresh parsley. Ladle the fish stew into bowls and serve hot. A drizzle of extra olive oil and a sprinkle of fresh parsley make it look extra fancy. I like to serve mine with a chunk of crusty bread for dipping!