Spring in a Bowl

Finely cut vegetables and cook for 5 minutes in the oil on low heat (it should not get brown). Add the curry and saffron and cook together on low heat for 5 minutes more.

Add the white wine and bring to boil. Add the mussels and boil for 2 minutes. Do not use open or broken shells.

Add the hot stock, tomatoes, tomato puree and cream and cook on low heat for 5 minutes more.

Remove the pot from the stove, put the fish and the scallops in the pot and let it stand 8 minutes. Season with salt and black pepper and top with fresh parsley.

Serve with fresh white wine and good bread.