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MAILING LIST

Prep Time:

15 Minutes

Cooking Time:

1 hour & 10 Minutes

Serves: 6

1.

Put the fish heads, bones and trimming in a large saucepan with the water. Shell the pawns, and add the heads, tails and shells to the fish trimmings in the pan with the black peppercorns and bay leaf.  Reserve the shelled prawns.

INGREDIENTS

500g/1lb filleted white fish, eg. bass, bream, plus head, bones and trimmings

1.8 liters/3pints water

250g/8oz cooked prawns

4 whole black peppercorns

1 bay leaf

3 tablespoons oil

1 large onion, chopped

2 garlic cloves, crushed

1 small green pepper, seeded and chopped

3 spring onions, chopped

3 tomatoes, skinned, seeded and chopped

1/4 teaspoon saffron powder

strip of lime peel

2 cloves

2 allspice berries

salt and freshly ground black pepper

dash of lime juice

2.

Place the pan over high heat and bring to the boil. Reduce the heat and cover the pan, and then simmer gently for 30 minutes. Strain the fish stock through a sieve into a large bowl and set aside.

3.

Heat the oil in a large saucepan and add the onion,garlic and green pepper. Saute until the onion is softened and golden. As the spring onions and tomatoes and continue cooking for 2 minutes, stirring.

4.

Add the reserved fish stock, saffron, lime peel, cloves and allspice berries. bring to the boil and then reduce the heat and simmer for 15 minutes. Add the white fish fillets and prawns and cook gently for 10 minutes. Season to taste and add a dash of limejuice. Serve hot.