Seafood Stew

This seafood dish is cooked and served like a soup, but I tend to associate soup as a starter to a meal. However this is very hearty and rich so I call it a "stew". The base stock can be made ahead of time and frozen until needed for a quick, last-minute meal. Add the seafood just before serving.

In a large stockpot gently sauté until softened but not browned -

▶2 tblsp butter or oil
▶1 large brown onion, peeled and finely diced
▶2 cloves garlic, peeled and finely diced

Add -

▶3 med/large waxy potatoes, peeled and diced (about 4 cups)
▶3 medium carrots, scrubbed and sliced
▶6 cups fish stock (commercially made okay)
▶pinch pure saffron

Cover, simmer 1/2 hour. (Can be frozen at this stage.)

Just before serving, add -

▶about 4 cups diced seafood mixture*

(* a tasty combination is a piece of fresh red salmon; a piece fresh white-fleshed fish; uncooked prawn flesh.)

Cover and simmer 3-5 minutes or until seafood is just cooked.

To serve, garnish with -

▶lots chopped parsley