• Cooking Time: 13
• Servings: 6
• Preparation Time: 10
• 2 Tbsp vegetable oil
• 1 small onion, julienned
• 1 celery stalk, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 cup of white wine
• 3 cups fish stock
• 1 lb fresh mussels, debearded
• 8 oz fresh halibut, diced
• 4 oz tiger shrimp, deveined
• 4 oz bay or east coast scallops
• 1 tsp fresh thyme, chopped
• 1 tomato, diced
• 1 potato, cooked, peeled and diced
• 1/2 cup corn or peas
• 2 Tbsp fresh basil, thinly sliced
• 1 Tbsp fresh dill, chopped
• salt & pepper, to taste
• Saffron Aioli
• pinch saffron threads
• 1 lemon, juice of
• 3/4 cup mayonnaise
• 2 cloves garlic, minced

1. In a large saucepot, heat the oil and saute the onion, celery and carrot until tender, about 5 minutes.
2. Add the garlic and saute 2 minute more.
3. Add the wine and stock and bring to a simmer.
4. Add the mussels, cover and simmer for 2 minutes.
5. Add the halibut, cover and simmer for 2 more minutes.
6. Add the shrimp, scallops, thyme, tomato, potato and corn and simmer, covered for another 2 to 3 minutes or until the mussels open.
7. Add the basil, dill, salt and pepper just before serving.
8. To prepare the aioli, combine the saffron and lemon juice and let sit a few minutes to draw the flavor and color out of the saffron.
9. Stir the mayonnaise and garlic into the saffron and lemon juice mixture.
10. To serve, ladle the hot pot into wide-mouthed soup bowls and spoon a dollop of aioli directly on top.
11. Or serve on the aioli on the side slathered on toasted French bread, then dip the bread into the broth.

This is one of the best seafood recipes I know for a winter's day or just a cool fall evening on the deck. It comes from one of Karen Barnaby's edited cookbooks and is originally from Inn On The Twenty - Anna & Michael Olson