Heat a stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the carrot and roughly chop the green bell pepper

Add the cut vegetables into the stock pot, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, give it a quick mix, then add in the 2 tomatoes finely grated, mix together and simmer

Meanwhile, drain the cans of beans into a colander and rinse under cold water, reserve ¼ cup (45 grams) of the beans and set aside

After 3 to 4 minutes and the grated tomato has thickened, add in the drained beans and season with sea salt & black pepper, gently mix together, then add in the broth and the bay leaves, raise to a high heat, once it comes to a boil place a lid on the stock pot and lower to a low medium heat

While the stew is simmering, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into bite-sized pieces, also pat the shrimp dry, season with sea salt & black pepper and cut each shrimp in half

After simmering the beans for 10 minutes remove the lid, add the seafood into the pan, give it a mix and place the lid back on the stock pot

Meanwhile, add the reserved beans into a mortar, along with the saffron, parsley and a pinch of sea salt, using a pestle pound down on until you form a paste like texture

Once the seafood is cooked through, about 3 to 4 minutes, remove the lid and add in the bean mixture, give it one final mix and then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley, enjoy!