Ingredients
900g/2lb mixed white fish, skinned and cubed (eg monkfish, huss, red mullet, cod, haddock)
170g/6oz peeled prawns
2 tbsp olive oil
1 large onion, sliced
800g/1¾ can chopped tomatoes
570ml/1 pint fish or vegetable stock
1 large bayleaf
salt and freshly ground black pepper
1-2 drops Tabasco sauce
1 bouquet garni
pinch of saffron strands0
fresh parsley, chopped

Method
1. Heat the oil and sauté the onion and garlic until soft.
2. Stir in the tomatoes, stock, bayleaf, seasoning, Tabasco, bouquet garni and saffron.
3. Bring to the boil and simmer for 10 minutes.
4. Add the cubes of firm fish eg monkfish, huss for 2-3 minutes.
5. Add the more delicate fish eg mullet, cod, haddock and simmer for a further 5 minutes.
6. Stir in the prawns and cook for another 2 minutes. Remove the bouquet garni and the bay leaf.
7. Sprinkle with parsley and serve.