Mixed Shellfish Soup

Make a slit in each tomato then drop into boiling water for a few seconds, skin and deseed. Finely dice the flesh discarding the hard core at the top. Peel and thinly slice the onions.

Rinse the fish fillets, king prawns and squid rings in cold water and pat dry with paper towel.

Wash and scrub the mussels and clams. Discard any damaged shellfish and drain the rest in a sieve. Heat the white wine in a pan, add the shellfish, cover and cook over a medium heat for 4-5 minutes, shaking the pan occasionally. Drain in a sieve, but catch the wine. Take the mussels out of their shells, but leave the clams in their shells. Throw away any mussels or clams that have not opened.

Heat 4 tbsp oil in a large frying pan. Add the king prawns and squid rings and fry over a high heat for 1-2 minutes each side. Don't wash out the pan.

Get ready a cazuela (see below). Slice and then dice the fish. Season with salt and coat lightly in flour. Heat the rest of the oil in a frying pan and fry the fish over a high heat, a few pieces at a time, for 1 minute each side. Take out and fill theh cazuela with layers of fish alternating with layers of squid rings and shellfish. Place the prawns on top.

Put the onion into the pan and fry over a medium heat in the oil left in the pan for 2-3 minutes, stirring. Add the tomatoes, bay leaves, rosemary and chopped garlic and fry for 2 minutes, then strain the wine through a fine sieve and add to the pan. Add the fish stock and cook over a high heat for 5 minutes, until reduced. Season well with salt, saffron and cayenne pepper then pour over the fish and seafood in the cazuela so that everything is just covered. Add a little water if necessary. Bring to the boil, then cover and cook gently over a low heat for 10-15 minutes.