900g/2 lb mixture of fish fillets or steaks such as cod, haddock, or monkfish
900g/2 lb mixture of red mullet,or snapper
1 onion, halved
1 celery stick, roughly chopped
225g/8 oz squid
225g/8 oz fresh mussels
675g/1½ lb ripe tomatoes
15ml/1 tbsp olive oil
1 large onion, thinly sliced
3 garlic cloves, crushed
5ml/1 tsp saffron strands
150ml/¼ pint/2/3 cup dry white wine
90ml/6 tbsp chopped fresh parsley
salt and freshly ground black pepper
Remove and discard any skin and bones from the fish fillets or steaks, cut the fish into large pieces and reserve. Place the bones on a saucepan with all the remaining fih.
Add the onion and celery and cover with water. Bring almost to the boil, then reduce the heat and simmer for about 30 mins. Lift out the fish and remove the flesh and discard he bones. Strain and reserve the stock and discard the contents of the sieve.
To prepare the squid, twist the head and tentacles away from the body. Cut the head from the tentacles. Discard the body contents and peel the skin. Wash the tentacles and bodies and dry on kitchen paper. Scrub the mussels, discarding any that are damaged or open ones that do not close when tapped.
Plunge the tomatoes into a bowl of boiling water for 30 secondsm then refresh in cold water. Peel away and discard the skins and chop the tomatoes roughly.
Heat the oil in a large saucepan or saute pan. Add the onion and garlic and fry gently for 3 mins Add the squid and the reserved uncooked white fish, and fry quickly on all sides, stirring frequently. Remove from the pan, and drain.
Add 475ml/16 fl oz/2 cups reserved fish stock, the tomatoes, and saffron to the pan. Pour in the wine. Bring to the boil, then reduce the heat and simmer for about 5 mins, Add the mussels, cover and cook for 3-4 mins until the mussels have opened. Discard any that remain closed. Season the sauce and add the fish. Cook gently for 5 mins until hot, stirring occasionally. Scatter with the parsley and serve.