Spicy Spanish Seafood Stew

2 tbsp SIDS SPRING ONION OIL
½ onion diced
3 cloves garlic minced
½ tsp SIDS SMOKEY BBQ RUB
½ tsp dried thyme
¼ cup white wine
480 g can diced tomatoes
1 cup fish stock
4 cod fillets
12 raw jumbo shrimp (peeled & deveined)
12 fresh NZ Green-Lipped mussels
2 tbsp finely chopped fresh parsley
SIDS SALT & PEPPER to taste

Start by cleaning 12 to 14 fresh mussels, remove the beards and scrub them clean, then pat down 12 raw jumbo shrimp (peeled and deveined) with some paper towels and season them with SIDS SALT & PEPPER, finally pat down cod fillets (about 110 g each) with paper towels, and again season them with SIDS SALT & PEPPER.
Heat a sauté pan to medium-high and add SIDS SPRING ONION OIL, 2 minutes later add diced onion and garlic, mix with the oil and cook for about 3 minutes, then add SIDS SMOKEY BBQ RUB, dried thyme and mix it all together. Add white wine and mix it all together.
Two minutes after adding the white wine, add diced tomatoes, season everything with SIDS SALT & PEPPER, once again mix it all together until well combined.
Two minutes after adding the tomatoes into the pan, add fish stock, and gently mix to ensure everything is well distributed.
Once the broth comes to a boil add the cod fillets into the pan, the shrimp and the mussels, place a lid over the pan and cook for 5-6 minutes, then remove the lid, all the mussels should be opened and the rest of the seafood perfectly cooked.
Garnish with freshly chopped parsley and serve directly out of the pan, enjoy!