2 tbsp olive oil
1 onion, chopped
1 fennel bulb, chopped
2 celery sticks, sliced
2 garlic cloves, crushed
450g/1lb tomatoes, chopped
1 tsp tomato paste
1 strip of orange zest
1.2 litres/2 pints/5 cups hot fish stock
a pinch of saffron
1kg/2¼lb cubed fish fillets and shellfish, e.g. red mullet, white fish, live mussels,
prawns (shrimp) and crabmeat
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Heat the oil in a large pan, add the onion, fennel, celery and garlic and cook over a low heat for 10 minutes or until softened. Add the tomatoes, tomato paste and orange zest, fish stock and saffron.
2 Season with salt and pepper and bring to the boil. Reduce the heat and simmer gently for 30 minutes.
3 Add the fish pieces and shellfish and cook for 5 minutes or until the fish is tender and just cooked and the mussels have opened – discard any mussels that stay closed.
4 Remove and discard the strip of orange peeel. Stir in the parsley and serve in four warmed bowls.