Sicilian Fish Stew (Cacciucco) with Saffron and Tomatoes

Heat olive oil in a large Dutch oven or pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 3 minutes, until fragrant.

Pour in red wine and cook, scraping up any browned bits from the bottom of the pot, for 2 minutes.

Stir in crushed tomatoes, fish broth, saffron threads, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer.

Add the firm white fish and simmer for 5 minutes. Then, add the shrimp and calamari and cook for another 3 minutes, or until the shrimp turns pink and the calamari is tender.

Add the mussels and clams to the pot. Cover and cook for 5-7 minutes, or until the mussels and clams have opened. Discard any that do not open.

Stir in the fresh parsley. Ladle the stew into bowls and serve immediately with crusty bread for dipping.