6 c home-made fish stock or chicken stock
1/2 lb mussels
1/2 lb clams
1/4 lb shrimp
1/4 lb calamari
1/2 lb firm white fish, cut into bite-sized pieces
1/2 onion or 2 shallots, chopped finely
3 cloves garlic, ditto
1 can good whole tomatoes, squished through your fingers into bite-sized pieces
1 pinch saffron, if you wish, you yellow-fingered temptress!
Saute garlic and onion in olive oil, add your favorite herbies--rosemary, thyme, herbes de provence and cook until translucent. Add tomatoes and fish stock and bring to a quiet and ladylike boil. Wait until you're just about ready to sit down to add the fish and shellfish to the stock. Cook until mussels and clams part their luscious lips and the calamari has curled its tentacles in ecstasy. Spoon into bowls and let it dribble down your chin.