8 shrimp, peeled and deveined
4 scallops
4 oz calamari, sliced
1 lb mussels
4 oz fish, diced
2 cups (500 mL) white wine
1 cup (250 mL) marinara sauce
1 pinch saffron
1 tbsp (15 mL) minced garlic
1 tbsp (15 mL) chopped onions

Heat a large sauté pan. Sauté onions until golden brown. Add shrimp, scallops, mussels, and diced fish and garlic and sauté for one to two minutes. Deglaze  pan with white wine and cook until wine comes to a boil. Add marinara sauce and saffron and heat until boiling. Serve stew in high rimed bowls with fresh bread.