Heat a large fry pan or stock pot with a medium heat and add in 3 tbsp extra virgin olive oil

Meanwhile, pat dry 8 scallops with paper towels and season with sea salt & black pepper

Add the scallops into the hot pan, all in a single layer, cook for 1 minute per side, then remove the scallops and set aside

Using the same pan with the same heat, add in 1 onion roughly chopped, 1 carrot roughly chopped, 1 celery stick thinly sliced and 6 cloves garlic roughly chopped, mix with the olive oil

After 3 minutes and the vegetables are lightly sauteed, add in 2 tomatoes finely grated, 1 tsp dried thyme and season with sea salt & black pepper, mix together and simmer until thickened, about 3 minutes, then add in ⅓ cup white wine, mix together and simmer

Once the alcohol has cooked off in the wine, about 2 minutes, add in 1 ½ cups fish broth and ¼ tsp saffron threads, then turn up the heat to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat

Meanwhile, pat dry the cod with paper towels, then cut into 1 inch (2.50 cm) squares and season with sea salt & black pepper, pat dry the shrimp and season with sea salt & black pepper and reserve 8 cleaned mussels (remove the beards and scrub clean under cold water)

After simmering the broth for 6 to 8 minutes remove the lid, add in the cod and mussels, all evenly spread out, place the lid back on the pan, once all the mussels have opened, about 5 minutes, remove the lid and add the shrimp and reserved scallops, once again all evenly spread out, place the lid and go for another 1 to 2 minutes or until the shrimp are cooked through

Remove the pan from the heat, garnish with lemon slices and a generous portion of finely chopped fresh parsley, serve at once next to a crunchy baguette, enjoy!