1. Sauté onions and leek in olive oil, add garlic, then tomatoes, tomato paste, fish stock, wine, thyme, saffron, chilli, Tabasco, bay leaf, sugar, orange peel, pepper & salt. 2. Cook for approx 20 mins, this can be done in the microwave for 10 minutes. 3. Transfer stock to a large saucepan with a heavy base (remove orange rind and bay leaf) - or store in fridge for a couple of days or freeze until later. 4. Bring stock to a boil, REDUCE HEAT and add fish, cook for 4 - 6 mins, then add prawns and calamari and cook for 4 minutes, or until pink colour - large ones can take 6 minutes or more. ---------------------------------------------------------------------------
Nutrition
Ingredients
