Fregola with Seafood Stew, Saffron, and Yellow Datterino in Juice

Method

1. Prepare the fish stock: in a pot, combine fish stock, saffron pistils, and parsley. Heat gently.
2. In a separate saucepan, sauté garlic and oil with a little parsley. Add mussels and clams, cover, and cook until they open. Strain and reserve the cooking liquid. Keep the mollusks aside.
3. In a pot, heat olive oil and sauté finely chopped onion. Add the fregola and toast lightly, stirring constantly.
4. Add the reserved cooking liquid from the mollusks to the fregola. Cook for about 6-8 minutes, gradually adding the saffron-infused fish stock as needed, stirring occasionally.
5. When the fregola is about three-quarters done, add the chopped yellow datterino tomatoes in juice, the shrimp (cut into large pieces), and the scallops (cut into small cubes). Continue cooking.
6. Add some of the cooked mussels and clams back into the fregola.
7. Once the fregola is al dente and the liquid is mostly absorbed, remove from heat. Stir in a drizzle of extra virgin olive oil. Adjust with salt and pepper if needed.
8. Serve the fregola in bowls, garnishing with chive flowers or sprouts.