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pinch of saffron threads

3 cups fish stock, heated, as needed

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

3 ripe tomatoes, skinned, seeded and chopped

1 tsp sweet paprika

10 oz (300g) spaghetti or linguine, broken into 2in (5cm) lengths

8 oz (225g) firm white fish fillets, such as cod, haddock, or monkfish, skinned and cut into 3⁄4in (2cm) slices

8 oz (225g) large shrimp, peeled and deveined

12 mussels or clams, scrubbed

8 small scallops, cut in half

1 cup frozen peas, thawed

salt and freshly ground black pepper

2 tbsp chopped parsley

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