Instructions: METHOD:
Clean the fish bones and put in pan with the water, seasoning, chopped orange peel and bouquet garni. Boil rapidly until reduced to just less than 2 pints.

Put oil in another pan, add finely sliced onions and chopped garlic. Allow to brown, add chopped pimento, tomatoes, nutmeg, cook for a few minutes.

Increase heat, add strained fish stock, chopped fish, saffron, tomato puree and wine. Season to taste and simmer until fish is well cooked but do not allow this to break.

Add prawns and parsley immediately before serving.

TO SERVE:
With croutons or French bread. This could be served as a main dish.

TO VARY:
Any type of fish may be used provided it is free of bones. If liked, omit the white wine and add more stock in its place. Use less garlic.

Serves 8

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