Spanish Fish Stew

55 g Prawns; (2oz)
10 Clams
6 lg Prawns
20 Mussels
1 Chorizo sausage
2 Langoustines
225 g Cod; (8oz)
1 Clove garlic
2 Red onions
2 Carrots
1 Stick celery
1 bn Thyme
4 Sprigs dill
1 bn Parsley
1 g Saffron; (1/4oz)
1 ts Tomato puree
3 New potatoes
1 Fennel bulb
1 Chilli
570 ml Fish stock; (1 pint)
1 Bottle wine


Cook all the vegetables in a large casserole pot in olive oil. Add the toamto puree, chorizo sausage, herbs and garlic and cook for 5 minutes. Add the shell fish and potatoes, stir for 3 minutes. Add the wine and fish stock, simmer. Finish with the saffron and freshly chopped parsley.