SAFFRON FISH STEW

Directions

1. Step 1

   Heat oil in a large stockpot over medium heat. Add garlic; sauté for 5 minutes or until translucent.

2. Step 2

   Add seafood stock, wine, Angela Mia® Chopped Tomatoes, Angela Mia® Marinara Sauce, potatoes, tarragon, saffron, salt and pepper; simmer over medium-high heat for 25 to 30 minutes or until broth has reduced by one third in volume and potatoes are fork-tender.

3. Step 3

   Hold warm for service.

4. Step 4

   To make ONE PORTION: Heat one cup saffron broth with potatoes in a saucepan.

5. Step 5

   Add one cod fillet and four mussels. Increase heat to medium-high; simmer for 12 to 15 minutes or until cod reaches an internal temperature of 135°F and mussels have opened.

6. Step 6

   Serve in a warm bowl.