Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield
5 servings (serving size: about 1 1/2 cups)

This hearty stew is made with an assortment of fish and shellfish, onions, tomatoes, olive oil, garlic, saffron, and herbs. Turmeric may be substituted for saffron.

How to Make It

Step 1

Pierce potatoes with a fork. Arrange potatoes in a circle on a paper towel in bottom of microwave oven. Microwave at HIGH 10 minutes, rearranging potatoes after 5 minutes. Wrap potatoes in a towel, and let stand 5 minutes. Peel and cube potatoes; set aside.

Step 2

Combine onion and next 14 ingredients (onion through bay leaf) in a 3-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 10 minutes, stirring after 5 minutes. Stir in potato, shrimp, and fish. Cover and microwave at HIGH 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

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