Seafood and fish stew with saffron

Recipe

1 Peel the carrots and slice into rings.

2 Chop the leek and celery into thick rings.

3 Heat the stewpot with the butter on medium heat then add the onion.

4 Allow to sweat for 5 minutes then add the white wine and reduce to half of its volume.

5 Add the stock and bring to a boil, then add the carrots.

6 Lower the heat and allow to simmer for 5 minutes, then add the leak and celery.

7 Continue cooking for 5 minutes then add the fish, which has been cut into large cubes, and the shrimp.

8 Continue cooking for 5 minutes and add the cream and saffron.

9 Simmer for 5 more minutes and season.

Tip: Add a bit of corn starch for a thicker broth.