1. In a large stockpot, heat oil over medium heat. Add onion and garlic and cook until softened, about 6 minutes.

2. Add thyme and tomato paste and cook for 3 minutes, mixing well to combine.

3. Add wine to pot to deglaze, making sure to scrape any bits from the bottom. Cook until the alcohol cooks out of the wine, about 2 minutes. Add crushed tomatoes, stock, and carrots. Crumble saffron threads between your fingers and add to the pot, stirring well to combine. Raise heat to medium-high and bring the mixture to a simmer. Simmer for 20 minutes.

4. Add fennel and cook until carrots and fennel are almost tender, about 5 minutes.

5. Lower heat to maintain a gentle simmer and add haddock pieces to the pot, making sure they are covered by the liquid. Cook for 3 minutes.

6. Add mussels, shrimp, and peas and cook until the shellfish is cooked through and the mussel shells have opened completely, 10 to 12 minutes. Discard any mussels that do not open.

7. Divide the seafood among 4 soup bowls, then ladle vegetables and broth over top. Garnish with a fennel frond, if desired. Serve hot.

Source: Hannaford fresh Magazine, March - April 2011