Step 1

Thoroughly rinse the clams and mussels in cold running water to remove all the grit and sand from the shellfish.

Step 2

Peel and devein the shrimp. Pat them dry with paper towels.

Step 3

Pat dry the cod fillets with paper towels. Season with sea salt and black pepper.

Step 4

Place a large sauté pan over medium-high heat. Add the olive oil to the pan and when it heats up add the diced onion, garlic, and sliced fennel. Sauté for about 3 minutes.

Step 5

Add smoked paprika, thyme, and crushed red pepper flakes to the pan. Add white wine to deglaze the pan.

Step 6

Add tomatoes, chicken broth, saffron and season with sea salt and black pepper. Bring mixture to a boil and reduce heat to simmer.

Step 7

Add the cod, shrimp, clams and mussels to the pan. Cover the pan and continue to cook for 4-5 minutes or until the clams and mussels have opened.

Step 8

Garnish the seafood stew with chopped parsley and serve with crusty bread.