Rob chopped and diced to my directions: onions, garlic, peppers, carrots and zucchini. Sauteed in olive oil with paella seasoning I found at the Italian store and dumped in canned tomatoes and chicken broth (no fish stock on hand, or clam nectar). Yes, I know paella has Spanish origins, but what the heck, there aren't any Spanish stores around, and I like this particular seasoning. Add some dried oregano, basil, powdered celery (I forgot to buy fresh) and crushed chili peppers and simmer until the vegetables are tender to taste.
Red snapper was on sale. Rob spent some while removing bones, although I don't usually bother. Cut into large chunks and throw into the soup. Voila, fish stew. Served with a tomato salad and bread brushed and toasted with seasoned butter (also leftover) and we were very happy. Low calory too, if you skip the buttered bread, but less omega 3 with the lean white fish. Lycopenes with the tomatoes.
The kids slurped up dinner and wondered why I didn't have fake crab in it. Depending on how generous my food budget is, the tomato base holds all kinds of fish/seafood: canned or frozen or fake crab, clams, salmon, halibut, shrimp, snapper, cod, or whatever I like. Usually the family or visitors like too.
Oh, the tomato base is generally composed of whatever I find on hand. The saffron is nice, but not necessary. I often add thyme from the garden, even when it is in very bad shape during the winter. If you don't like herbs, leave them out and add more onions.
Tastes good on a cold, wet day. The yellow saffron reminds me of sun.
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