Mediterranean Seafood Stew

In a large pot, heat olive oil over medium heat. Add the the onion, and cook until soft (about 5 minutes). Add the carrots, fennel, saffron and potatoes; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the garlic and seafood base and cook for another 1-2 minutes.

Stir in the wine. Cook over medium-high heat until almost evaporated, about 5 minutes. Add the tomatoes and their juices, paprika, and crushed red pepper. Cook, until the mixture thickens, about 10 minutes; season generously.

Reduce heat to medium-low. Add the scallops, shrimp and fish. Simmer, gently stirring occasionally, until the fish is flaky and the shrimp are pink, about 6 minutes.

Serve in a large bowl with crusty bread. Sprinkle red chili flakes to taste.

This recipe was originally inspired by Rachel Ray's Mediterranean Seafood Stew - https://www.rachaelraymag.com/recipe/mediterranean-seafood-stew. But was then influenced by her Seafood & Fennel Cioppino - https://www.rachaelraymag.com/recipe/italian-seafood-stew, and then I added a couple of my own twists (e.g., paprika).