1. In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes. 2. Reduce heat to low, cover and cook 10 minutes more, stirring occasionally. 3. Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes. 4. Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open). 5. Ladle stew into serving bowl and garnish with cilantro. 6. Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew. ---------------------------------------------------------------------------
Nutrition
Ingredients
