• 200 g (7 oz) live mussels
  • 200 g (7 oz) clams (or extra mussels if unavailable)
  • 3 tablespoons olive oil
  • 2 red onions, finely diced
  • 2 garlic cloves, crushed
  • ½ teaspoon dried chilli flakes
  • 200 g (7 oz) cleaned baby squid, cut into thin strips, tentacles reserved
  • 300 g (10 oz) raw shell-on king prawns
  • 150 ml (¼ pint) hot fish stock (see page 178 for homemade)
  • 150 ml (¼ pint) dry white wine
  • ½ teaspoon crumbled saffron threads
  • 8 tomatoes, skinned (see page 11) and deseeded
  • 1 bay leaf
  • 1 teaspoon caster sugar
  • 400 g (13 oz) red mullet or sea bass fillets, cut into bite-sized pieces
  • salt and pepper

Scrub the mussels and clams in cold water. Scrape off any barnacles from the mussels and pull away the dark hairy beards. Discard any mussels or clams with damaged shells or open ones that do not close when tapped firmly with a knife. Set aside.

Heat the oil in a large saucepan and gently fry the onions and garlic for 5 minutes. Stir in the chilli flakes, then add the mussels and clams with the squid and king prawns and stir well.

Stir in the hot stock, wine, saffron, tomatoes, bay leaf and sugar and season with salt and pepper. Cover and cook for 5 minutes. Discard any mussels or clams that remain closed.

Add the fish, re-cover and cook gently for 5 minutes until cooked through. Serve immediately.

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