* 2 onions, peeled and diced
* 1 bulb Garlic, peeled and diced
* 1 red pepper, sliced or you can use an equivalent mixture of colours
* Olive oil
* 900 ml fish stock
* 4 firm white fish fillets
* 175 ml dry white wine
* 400 g tin tomatoes
* 2 bay leaves
* Salt and pepper
* A few saffron stems, ground
* Parsley, chopped
* 170 g prawns

===Method===
* Heat some olive oil and sauté the onions, Garlic and peppers until they are soft.
* In the meantime, poach the fish in the stock for about 20 minutes.
* Add the wine to the onion mixture.
* When the wine has reduced by half, add the tomatoes, bay leaves, seasoning and saffron and simmer gently for about 10 minutes, adding the parsley for the last minute.
* Discarding the bay leaves, spread the tomato and onion mixture over the bottom of an oven proof dish.
* Remove the fish, cut into large pieces and place in the dish on top of the tomato mixture and pour most of the fish stock over the whole thing.
* Bake for about 30 minutes.
* Five minutes before you are ready to serve, cook the prawns in the remaining fish stock.

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