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INGREDIENTS

3   pounds  mixed   fish,   prawns, mussels,    and squid   rings

½   cup extra-virgin    olive   oil

1   clove   garlic, chopped

1   leek,   sliced

1   large   onion,  chopped

1   (14-ounce)  can tomato  paste,  or  2   mashed  tomatoes

1   tablespoon  chopped fresh   thyme

1   tablespoon  orange  zest

1   tablespoon  chopped fresh   basil

1   teaspoon    fresh   parsley

1   bay leaf

Pinch   saffron

1   celery  stalk,  chopped

4   ounces  dry white   wine

4   ounces  fish    stock

Pinch   salt    and freshly ground  black   pepper

DIRECTIONS

1. Remove the bones and skin from the fish, and cut it into small cubes.


2. Peel and devein the prawns, but leave the tails intact. Set the fish and
   prawns aside.


3. Heat the olive oil in a large saucepan over medium heat; add the garlic,
   leek, and onions.


4. Cook until the onions are golden.


5. Add the tomato paste, thyme, orange zest, basil, parsley, bay leaf,
   saffron, celery, wine, and stock; bring to a boil.


6. Add the fish and prawns, and cook for 10 to 15 minutes, or until the
   mussels open and are thoroughly cooked.


7. Season with salt and pepper. Serve.

Baked Fish with Mushrooms

SERVINGS: 2

PREPARATION TIME: 15 min.