INGREDIENTS
8
Calamari rings
400 g
Fish fillets-i used ling, firm white
400 milliliters
Fish stock
8
Mussels, fresh
8
Prawns with tails kept intact, raw green
8
Scallops, fresh
1
Fennel, small bulb
1 handful
Flat leaf parsley
3 cloves
Garlic
1
Onion
1
Red chili, small
1 can
Tomatoes
2 tbsp
Tomato paste
1 pinch
Saffron
2 tbsp
Olive oil
1
good splash Ouzo
2/3 cup
White wine, dry