Ingredients:

• 30ml or 2 tablespoon of olive oil.
• 1 onion, sliced it thinly.
• A few saffron threads.
• 5ml or 1 tablespoon dried thyme large pitch of cayenne pepper.
• 2 garlic cloves, finely chopped.
• 2x 400gram or 14oz cans peeled tomatoes, drains and chopped.
• 175ml or ¾ cup dry white wine.
• 450g white, skinless fish fillets, cut into pieces.
• 450g monk fish, membrane removed, cut into pieces.
• 450g mussels in the shell, throughly scrubbed.
• 225g small squid, cleaned and cut into rings.
• 30ml or 2 tablespoon chopped fresh parsley salt and ground black pepper thickly sliced bread, to serve.

Method:

1. Place the oil in a large microwave proof bowl, stir in the onion, saffron, thyme, cayenne pepper and salt to taste. Microwave on high for 3 minutes until soft. Add the
   garlic and microwave on high for 1-2 minutes.
2. Stir in the tomatoes, white wine and fish stock, Cover and microwave on high for 10 minutes, stirring halfway through the cooking tome.
3. Add the fish fillet monk fish pieces to the bowl. Cover and microwave on high for 2 minutes, stirring once.
4. Mix in the mussels and squid. Cover and microwave on high for 2-3 minutes. Stirring once, until the mussels open. Stir in the parsley and season with salt and pepper.
5. Ladle into warned soup bowls and serve immediately, with warm crusty bread.

Yield: 4 Pax.
Preparation time: 20 minutes.
Cooking time: 20-25 minutes.