SEAFOOD STEW

1/4 teaspoon saffron threads 1 tablespoon olive oil

1 brown onion, finely chopped 2 garlic cloves, crushed 1 teaspoon ground paprika 2 tablespoons thyme leaves

3 x 400g cans Italian chopped tomatoes

1 cup fish stock or water 1 lemon, rind finely grated, juiced

2 large Desiree potatoes, cut into 2cm cubes

500g thick white boneless fish, cut into 3cm pieces

12 mussels, cleaned, beards removed

12 green prawns, peeled (tails intact), deveined

extra thyme, to serve Add paprika and thyme. Stir until well combined. Cook for 1 to 2 minutes or until aromatic.

Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until potatoes are just tender when tested with a skewer.