Method – Cover the bottom of deep pot (cast iron if you have one) with olive oil. Add garlic and onion, season with salt. Add 1/2 of parsley, oregano, thyme and pinch of crushed red pepper flakes. Cook for 3-5 minutes then add tomatoes. Season again with salt. Cook until the tomatoes soften, about 10 minutes. Be careful not to burn. Optional – add a splash of wine. Mix and cook for a minute or two. Add water. Add canned tomatoes and juice (crush tomatoes). Cook for about 15 – 20 minutes, lower heat if necessary. Meantime, cut fish into big chunks. Season fish with salt. Transfer seafood into the pot and cover with lid. Cook until shellfish open and fish is no longer translucent.
Garnish with parsley. Enjoy.
Recipe from: http://www.opensourcefood.com/people/kimdec/recipes/seafood-in-a-tomato-broth-with-saffron
Changes were made. http://creativecommons.org/licenses/by-sa/3.0/