6 tablespoons |
extra-virgin olive oil |
1 |
small onion, finely chopped |
1 |
small carrot, finely chopped |
1 |
celery stalk, finely chopped |
2 |
garlic cloves, left whole and lightly crushed |
1/2 |
red chilli, finely chopped |
2 tablespoons |
tomato puree |
|
freshly ground black pepper |
12 |
medium prawns, shells on |
24 |
clams or mussels |
50ml |
white wine |
1 litre |
Fish stock |
or 1 litre |
Seafood stock |
1/2 teaspoon |
saffron strands |
1kg |
firm white fish, cleaned and chopped into bite-size pieces |
|
salt, to taste |
|
crusty white bread, thickly sliced and toasted, to serve |
or |
sourdough bread, thickly sliced and toasted, to serve |