Ingredients
1. White skinless fish fillets, such as haddock or cod , cut into pieces 912 ounces)
2. fish stock (8c)
3. dry white wine (3/4c)
4. tomatoes drained and chopped (2cans)
5. finely chopped garlic (2cloves)
6. cayenne pepper (large pinch)
7. dried thyme (1tsp)
8. saffron threads (a few)
9. thinly sliced onion (1)
10. olive oil (2tbsp)
11. thickly sliced bread (to serve)
12. salt and ground black pepper (to taste)
13. chopped fresh basil or parsley (2tbsp)
14. small squid, cleaned and cut into rings (8 ounces)
15. scrubbed mussels (1pound)
16. Monkfish cut into pieces (1pound)

Method of preparation:-
1. Take a heavy pan, heat olive oil in it. Add the onion, thyme, saffron threads, cayenne pepper, salt and black pepper to taste. Mix them well and cook it over low heat for about 10 minutes or until the onions get soft.

2. Add garlic and cook them for 1 minute more. Add hot fish stock, dry white wine and chopped tomatoes. Keep it to boil for 1 minute and then reduce the heat and keep it to simmer for about 15 minutes.

3. Add the fish pieces into the tomato mixture and mix them well. Keep it to simmer for further 3 minutes. Now add the mussels and squid rings and simmer for about 2 minutes or until the mussels get open, discard the closed one.

4. Add basil or parsley and season them to taste. Pour it in the warmed soup bowls and serve with bread.

Number of servings – 4