1/3 cup Extra Virgin Olive oil
6 cloves of garlic sliced
½ sweet onion sliced
½ bulb fennel sliced thin
3 farm fresh tomatoes (seeded,
peeled and diced)
1/3 cup chopped parsley
1 lb Soaked Baccala
Black Pepper
1 cup dry white wine
2 cups fish stock

Heat oil in large pot. Add garlic, onions, fennel and stir – do not brown. Add the tomato, parsley, Salt cod, white wine and black pepper. Let simmer for 3 minutes.

Add the fish stock for 5 to 7 minutes or until the fish is cooked. Add the saffron and all the remaining seafood.
Simmer until the seafood is done. Remove from heat.

Add the basil and greens and stir – serve immediately.

Serve the toasts on the side.