Mediterranean Fish Stew/Easy guisado Mediterráneo

INGREDIENTS:

2 large yellow onions
6 cloves garlic
1 fennel bulb, or 1 tablespoon fennel seeds
1 teaspoon saffron threads
6 tablespoons olive oil
1/2 cup white Burgundy wine
32-ounce can Italian plum tomatoes
1/2cup tomato paste
1 tablespoon chopped fresh basil, or
1 teaspoon dried 12 mussels
1/2 pound medium-size fresh shrimp
1 pound whole king or
Spanish mackerel, boned
1 orange
2 squid (about 1 pound total weight),
cleaned and cut into rings
2 tablespoons chopped fresh parsley for garnish (optional)

PROCEDURE:

With chef's knife, peel and slice onions, and peel and chop garlic. Wash and slice fennel bulb, if using.

Using mortar and pestle or with fingers, crush saffron.

In large heavy-gauge saucepan or stockpot, heat oil over medium-high heat until hot but not smoking. Add onions and fresh fennel, if using. Sauté, stirring with wooden spoon, until oniohs are soft but not transparent, about 5 minutes. Add garlic, saffron, and Wine. Cook 1 Minute.

Add tomatoes, tomato paste, basil, and fennel seed, if using. Break up tomatoes with spoon. Cover, reduce heat to low, and cook 30 to 35 minutes.
 With stiff brush, scrub mussels under cold running water. Pull off any beards. Shell and devein shrimp. Cut mackerel into 11/2-inch pieces. Finely grate enough orange rind to measure 2 tablespoons.
Stir in orange rind. Add mussels to tomato mixture and cook 2 minfites. Add shrimp and squid, then gently top with fish pieces. Cook 3 minutes. Turn off heat.
When ready to serve, gently ladle stew into serving bowl, so that fish pieces do not fall apart. If desired, garnish with chopped parsley.