Serves: 6

1 pound fresh cod
1 pound haddock fillet
2 small lobster tails
1/2 pound squid rings
6 cleaned mussels
6 medium shrimp, cleaned and deveined
1/4 cup olive oil
1 cup chopped onion
1 pound chopped tomatoes
3 cloves chopped garlic
1 teaspoon saffron
3 cups fish stock

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 F for 15 minutes, basting the fish occasionally until it's cooked. Serve hot.

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