Place potatoes in pot with cold water with a pinch of salt and bring to the boil. Par-cook it, then strain and refresh by running cold water on it.
Dice the onion, garlic and chilli.
Cube the green pepper into 3cm cubes.
Check to see if Mussels are still alive by closing open one's to see if they retract. If not. Discard. If they do, then it means they're still alive and can be cleaned. Clean the mussels by removing the beards. Remove the excess grit with a small knife and rinse in cold water afterwards.
Slice the cod into 2cm cubes.
Place all your Seafood and fish in small bowl.
Heat a deep Wok or large pot, making sure it's very hot and add your onions. Remember that it will color quickly, so it's important to have all ingredients close by. Fry off for 1 minute. Add green pepper and fry for another minute. Add your garlic and chilli and saffron threads. Stir through and add all your fish together.
Add your white wine and place a lid on top to steam it for a minute. Check if all your mussels has opened and discard the one's that didn't.
Add your potatoes and tomatoes and let it simmer for 10-13 minutes.
Add more liquid if required (preferably white wine, but water will do as well), season and serve.
«Many off-cut fish can be used in this stew, where the name 'Monster Fish stew' comes from. Many varieties of fish can be used and be left out all the same.»