Ingredients:

ü  1 red Mullets

ü  1 Seabass

ü  2 fillets of Halibut

ü  2 fillets of Cod

ü  2 fillets of Conger

ü  500g of shrimp

ü  ¼ cup of virgin olive oil

ü  Salt and pepper for taste

ü  Large Onion

ü  Garlic bulb

ü  One leek

ü  Can of whole onion

ü  Couple of Saffron

ü  Zest of one orange

Instructions:

ü  With a very sharp knife carefully debone fish, separating flesh and bones

ü  In a pot in a low heat fry all bones and make sure that all bones are cooked

ü  Heat up about a cup of fish stock or clam broth into the bottom of a blender, slowly transfer bones into the blender and blend until very smooth

ü  Set aside. Heat 1/4 cup of olive oil in a large (6-8 quart) pot on medium high heat. When the oil is hot, add the onions, leeks, and fennel. Stir to coat the vegetables with the olive oil. Cook on medium heat until softened but not browned, about 10-15 minutes.

ü  Add the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest. Cook until the tomatoes are soft and broken down, about 10 more minutes. Blend all in blender until all mix well.

ü  Then put the soup mix into the pot and heat the pot in low to medium. Bring the soup to a boil. Lay the fish pieces over the vegetable mixture. Bring everything to a boil, reduce to a simmer, and cook, uncovered, for about 5 minutes. To serve, remove the fish and shellfish to a platter to keep warm.

Serving

Ladle the soup broth into a bowl then portion out fish and shellfish onto the bowls.