* 4 Tbsp olive oil
* 1 onion , thinly sliced
* a few saffron threads
* 1 tsp dried thyme
* ½ tsp cayenne pepper
* 2 garlic cloves , finely chopped
* 1 400ml can of chopped tomatoes
* 3 1⁄3 fl oz dry white wine
* 20 ½ fl oz fish stock
* 12 oz white, skinless fish fillets , cod or haddock, cut into pieces
* 12 oz monkfish , cut into pieces
* 16 oz mussels , scrubbed
* 4 2⁄3 oz small squid , cleaned and cut into rings
* 2 Tbsp fresh basil or fresh parsley , chopped
* salt and pepper , to taste
* 1 large, heavy saucepan
* 1 wooden spoon


Step 1:
Heat the oil
Pour the olive oil into a saucepan and heat over a moderate temperature.

Step 2:
Add onion and spices
When the oil has heated, add the onion, saffron, thyme, cayenne pepper and cook over a low heat until the onions have softened. Next add the garlic and cook for another minute, stirring constantly.

Step 3:
Finish the sauce
Stir in the white wine, tomatoes, and fish stock. Bring the broth to a boil, letting it boil for around a minute, then reduce the heat slightly and simmer for 15 minutes longer.

Step 4:
Add the fish and seafood
Add the cod or haddock and the monkfish. Stir well and simmer for another 5 minutes. Add the squid rings and the mussels and simmer for a few minutes more until the mussels have fully opened.

Step 5:
Serve
Finally, stir in the basil or parsley and season to taste with salt and pepper.

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