Saffron Fish Stew

This is yummeeeeee and tastes like bouillabaisse. You can also make it with clams and potatoes for a chowder. When I do this I sometimes make a base with tomato paste and stock instead of the chopped tomatoes, and I omit the ginger and shiitakes. The one pictured here is from the basic recipe below and made with wild salmon.

Fish stew:
2 tablespoons extra virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
5 shiitake mushrooms, sliced thin
1 inch piece ginger, minced
5 garlic cloves, minced
¼ jalapeno pepper, minced (optional)
2 tomatoes, chopped
2 cups fish stock or vegetable stock
1 pinch saffron
1 pound fish (de-skinned and cut into cubes) – you can use wild salmon, swordfish, halibut, monkfish, or anything else you like.
Sea salt and fresh ground black pepper to taste

Heat oil in a large pot over medium heat. Add onion, red pepper, shiitakes, ginger, garlic, and jalapeno. Add ¼ teaspoon sea salt. Saute for 10-15 minutes, stirring occasionally, until veggies get sweet and tender. Stir in chopped tomatoes and cook another 5 minutes until tomatoes begin to break down. Add stock, saffron, and fish. Cover and simmer about 5 minutes, until fish is just cooked through. Season with sea salt and fresh ground pepper to taste.