A traditional Mediterranean fish stew.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 20)

Ingredients(Servings: 20)

1 fillet

180 g (6 oz)



1.5 tbsp

200 g (7 fl. oz.)

1/2 cup

desired amount

a dash

a dash

proper amount

(A)Bouillon (broth)

1/2 tsp

1.5 cups


  1. Soak the saffron in white wine and set aside.
  2. Soak the clams in salted water to flush out any remaining sand then rinse and wash well.
  3. Peel the shrimp and remove the veins.
  4. Peel the potato, cut into edible size pieces and soak them in water.
  5. Heat olive oil in a pot, add in the tomato sauce and stir fry until it becomes a paste.
  6. Add in (1) through (4) and (A) and simmer for 10 minutes while occasionally removing any scum that may form on the surface.
  7. Season with salt, pepper and parsley.

    *Any variety of bream is a fine replacement for red bream if not available.

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