👨‍🍳 Instruktioner

1. 1

   Melt the butter in a large pot over medium heat. Add the diced onion and cook until softened, about 6-8 minutes.

   💡 Proffstips: Avoid browning the onions.
2. 2

   Stir in the chopped garlic and cook until fragrant, about 30 seconds.

3. 3

   Add the white wine, saffron threads, and bay leaf. Bring to a boil, then reduce heat to a simmer and cook until the wine has reduced by half.

   💡 Proffstips: This concentrates the flavors.
4. 4

   Add the diced potatoes, carrots, and fish stock. Season with salt and pepper. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the vegetables are tender, about 15 minutes.

5. 5

   Add the scrubbed clams to the pot, cover, and cook until they begin to open, about 5 minutes.

6. 6

   Add the shrimp, cod chunks, yellow squash, and peas. Simmer gently until the fish and shrimp are just cooked through and the clams are completely open, about 3-5 minutes longer. Discard any clams that do not open.

   💡 Proffstips: Be careful not to overcook the seafood.
7. 7

   Season the stew to taste with additional salt and pepper. Stir in the chopped fresh parsley.

   💡 Proffstips: Taste and adjust seasoning as needed.
8. 8

   Ladle the stew into bowls and serve hot with toasted baguette slices spread with more butter.

   💡 Proffstips: The toasted baguette is perfect for soaking up the flavorful broth.