Ingredients
2 tbsp olive oil
1 onion, thinly sliced
A few saffron threads
1 tsp dried thyme
Large pinch of cayenne pepper
2 garlic cloves, finely chopped
2 (14-ounce) cans tomatoes, drained and chopped
3/4 cup dry white wine ( Selection Italian Pinot Grigio)
8 cups hot fish stock
12 ounces white, skinless fish fillets, such as haddock or cod, cut into pieces
1 pound monkfish, cut into pieces
1 pound mussels, scrubbed
8 ounces small squid, cleaned and cut into rings
2 tbsp chopped fresh basil or parsley
Salt and ground black pepper
Thickly sliced bread, to serve
 

Instructions
Heat the olive oil in a large, heavy pan. Add the onion, saffron threads, thyme, cayenne pepper and salt, to taste. Stir well and cook over a low heat for 10 minutes, until the onion is soft. Add the garlic and cook for 1 minute more.

Stir in the chopped tomatoes, dry white wine and hot fish stock. Bring to the boil and boil for 1 minute, then reduce the heat and simmer gently for 15 minutes.

Add the fish pieces to the tomato mixture in the pan and stir gently. Simmer the stew over a low heat for a further 3 minutes.

Add the mussels and squid rings and simmer for about 2 minutes, until the mussels open. Discard any that remain closed. Stir in the basil or parsley and season to taste. Ladle into warmed soup bowls and serve with bread.

Yield: 4 servings