Seafood Stew In Saffron Broth

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1 teaspoon saffron threads

2 cups dry white wine

2 tablespoons extra-virgin olive oil

1 Spanish onion, coarsely chopped

3 carrots, sliced 1/4 inch thick

3 celery ribs, sliced 1/4 inch thick

8 garlic cloves, coarsely chopped

One 28-ounce can whole tomatoes, drained and coarsely chopped

5 cups fish stock or 2 1/2 cups water plus 2 1/2 cups bottled clam juice

Kosher salt and freshly ground pepper

1 1/2 pounds monkfish fillets, cut into 1-inch cubes

1 1/2 pounds tilapia fillets, cut into 1-inch cubes

1 pound sea scallops, quartered

1 pound rock shrimp, shelled and deveined

4 dozen mussels, cleaned and debearded

1/2 cup heavy cream

1 bunch of flat-leaf parsley, chopped

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