|Mixed fish and seafood||6 Pound (3 Kilogram, Including Firm White Fish Fillets, Prawns, Mussels, Crab And Squid Rings)|
|Olive oil||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 Large, chopped|
|Leeks||2 , sliced|
|Canned tomatoes||28 Ounce, undrained and mashed (2 Cans, 14 Ounce / 440 Gram Each)|
|Chopped fresh thyme/1 teaspoon dried thyme||1 Tablespoon|
|Chopped fresh basil/1 1/2 teaspoons dried basil||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Finely grated orange rind||2 Tablespoon|
|Saffron threads||1 Teaspoon|
|Dry white wine||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Fish stock||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Freshly ground black pepper||To Taste|
1. Remove bones and skin from fish fillets and cut into 2 cm/3/4 in cubes. Peel and devein prawns, leaving tails intact. Scrub and remove beards from mussels. Cut crab into quarters. Set aside.
2. Heat oil in a large saucepan over a medium heat, add garlic, onions and leeks and cook for 5 minutes or until onions are golden. Add tomatoes, thyme, basil, parsley, bay leaves, orange rind, saffron, wine and stock and bring to the boil. Reduce heat and simmer for 30 minutes.
3. Add fish and crab and cook for 10 minutes, add remaining seafood and cook for 5 minutes longer or until fish and seafood are cooked. Season to taste with black pepper.