1kg fresh fish (snapper, conger eel, monkfish, greater weever, squid, megrim, red scorpion fish, etc.)
100g shrimps or prawns
Crayfish (1 per person)
100ml olive oil
4-5 very ripe tomatoes
3 garlic cloves
1 bay leaf, a few sprigs of fresh fennel, a sprig of thyme and parsley, a strip of orange peel
1 tsp saffron threads
Salt, black pepper
1200 ml water
Slices of crusty bread to serve.
Prepare the fish and seafood. Gut the larger fish and cut into pieces. The small rock fish can be used whole, but it is a good idea to gut them.
Heat half the oil in a saucepan and sauté the previously peeled and finely sliced leek, onion and garlic until golden. Add the peeled and chopped tomatoes, herbs and spices and leave to simmer over a low heat for 10 minutes, stirring occasionally.
Add the prawns or shrimps and crayfish, sauté quickly.
Incorporate the rest of the fish along with the cleaned mussels and clams, (leave the largest pieces of fish until the end).
Season to taste, add the rest of the oil and the saffron and cover with hot water.
Cook for 10-15 minutes, add the remaining fish and leave to cook for 10 minutes.
Serve with toasted crusty bread rubbed with garlic.