Sailor Soup

Heat olive oil in a large pot over medium heat and sauté chopped garlic, onion, and bell pepper until the onion becomes translucent, about 3-4 minutes.

Add water and saffron to the pot, stirring well to incorporate the saffron color and flavor throughout the broth.

Bring the liquid to a boil, then reduce heat to medium-low and add the dry cooking wine.

Add the cut fish pieces to the simmering broth and cook for 8-10 minutes until the fish begins to flake easily.

Add the peeled and cleaned shrimp to the pot and continue cooking for 4-5 minutes until the shrimp turn pink and cook through.

Taste the soup and adjust seasoning as needed, then serve hot in individual bowls.