Step 1

Heat the olive oil in a large stock pot or Dutch oven and saute the onion and red bell pepper for 4-5 minutes over medium heat until slightly softened.

Step 2

Stir in the garlic, red chili flakes and chopped cilantro stems and continue to cook for 1-2 minutes.

Step 3

Add the white wine, saffron and bay leaves and allow to bubble for 2-3 minutes until the liquid is reduced to about a half.

Step 4

Add the cherry tomatoes and break them down with your spoon, then stir in the potatoes and fish stock.

Step 5

Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 15 minutes.

Step 6

Place the shrimp and fish on top of the stew and push gently so they’re covered in liquid. Put the lid back on the pot and simmer for 5-7 minutes until the fish is cooked through.

Step 7

Adjust the seasoning, sprinkle with freshly chopped cilantro and serve hot with your favorite rustic bread.