|Olive oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Onions||2 , chopped|
|Prepared mackerel||1 Pound, cut in to chunks (500 Gram)|
|Whiting fillets||1 Pound, cut in to chunks (500 Gram)|
|Haddock fillet/Cod fillets||1 Pound, cut in to chunks (500 Gram)|
|Raw prawns||8 Ounce, peeled (250 Gram)|
|Tomatoes||6 , skinned and chopped|
|Saffron threads||1⁄2 Teaspoon|
|Hot fish stock||2 1⁄2 Pint (1.5 Liters)|
|Live mussels||12 , scrubbed and debearded|
|French bread slice||8|
|Finely chopped parsley||2 Tablespoon (For Garnish)|
1. Heat the oil in a large saucepan. Add the garlic and onions and cook, covered, for 3-5 minutes, or until the onions are transparent but not brown. Add the mackerel, whiting and haddock or cod and cook, uncovered, over a moderate heat for 10 minutes.
Stir from time to time.
2. Add the prawns and tomatoes. Dissolve the saffron threads in the hot stock and add to the pan with the bay leaf, parsley sprigs and salt and pepper to taste. Stir and bring the mixture to the boil. Lower the heat and simmer, covered, for 15 minutes, then add the mussels and continue cooking for a further 10 minutes, or until the fish is cooked.
3. Remove and discard the bay leaf and parsley sprigs and any mussels that have not opened. Put the bread into a warmed soup tureen and ladle in the soup. Sprinkle with the chopped parsley before serving.