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serves 6
1
pound cod fillet
1 pound haddock fillet
2 lobster tails
1/2 pound
squid
6 mussels, cleaned
6 medium shrimp deveined
1/4 cup olive oil
8 ounces onion
1 pound tomatoes, chopped
3 garlic cloves, minced
1 teaspoon saffron
3 cups fish stock
You may use other lean
white fish such as cusk or halibut.
Cut fish into portions.
In a heavy
casserole or a large pot heat the oil. Add onion and cook over low heat.
Add the tomatoes, garlic, saffron, and fish stock. Simmer for 15 minutes.
Arrange all the fish over the bottom of an oven proof serving dish. Pour
the soup over.
Bake at 375 degrees (190 C) for 5 to 8 minutes, basting the
fish occasionally. Serve hot.
