3 Tbs. olive oil
1 bunch green onion chopped
4 garlic cloves, sliced
½ tsp. saffron threads, crumbled
¼ tsp. fennel seeds
Large pinch of red pepper flakes, plus more, to taste
1 can (14 ½ oz.) diced plum tomatoes with juice
4 cups fish stock or vegetable broth
¾ tsp salt
¾ lb. cod, ling cod, rockfish, halibut, or other lean white fish fillets cut into bite size pieces
½ tsp herbs de Provence
1/2 lb. shrimp, peeled and deveined


Prepare the soup base
In a Dutch oven or large sauce pan over medium-low heat, warm 2 Tbs. of the oil. Add the onion and garlic and cook, stirring occasionally. Crumble in the saffron, add the fennel seeds and the pinch of red pepper flakes and cook for 1 minute. Add the tomatoes, stock, and ¼ tsp. of the salt.

Season the seafood
Place the fish in a bowl and sprinkle with the remaining ½ tsp. salt and the herbs de Provence. Add the shrimp and the remaining 1 Tbs. oil and toss and coat.

Cook the seafood
Taste the soup base and adjust the seasoning with salt and red pepper flakes. Add the fish and shrimp and cook over medium-low heat until the shrimp is opaque throughout and the fish begins to flake apart, about 5 minutes. Ladle into individual bowls and serve.

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disclaimer: recipe may not look like the photo