|Fish fillets||3 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Carrots||4 , thinly sliced|
|Onions||2 , thinly sliced|
|Garlic||4 Clove (20 gm), crushed|
|Leeks||2 , thinly sliced|
|Potatoes||4 Large, sliced|
|Fish stock||3 Cup (48 tbs) (Made From Fish Trimmings)|
|Powdered saffron||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Unshelled mussels||24 (Fresh)|
Cut fish into 2 inch pieces.
Remove meat from crayfish, cut into chunks.
Heat oil in a large heavy based saucepan or flameproof casserole.
Add carrots, onions, garlic and leeks, saute until golden brown.
Chop tomatoes and add to pan with the bouquet garni.
Add pieces of fish and potato to pan, cook for approximately 5 minutes, stir gently.
Add fish stock and seasonings and bring to the boil.
Simmer for 15 minutes.
Add mussels and crayfish meat and cook just until mussels open.