2 kg firm fish fillets (eg monkfish, halibut, cod), cut into 4cm chunks
2 kg tender fish fillets (eg red snapper, ocean perch, rockfish), cut into 4cm chunks
500 gr mussels, scrubbed and de-bearded
500g small crabs
1 tbs minced fresh flat leaf parsley
Boiling water as needed
8 slices coarse country bread, toasted and rubbed with garlic
Warm olive oil in heavy-bottomed saucepan over medium to high heat.
Add onions and leeks and sauté for 2 to 3 minutes until translucent.
Add tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper and stir to combine.
Add wine, water and potatoes. Bring to the boil, reduce heat to low, and cover and simmer until potatoes are tender (approx 25min).
Then bring the mixture back to the boil and add saffron.
Lay firm-flesh fish on top and pour over just enough boiling water to cover. Boil for 7 minutes until fish is half cooked.
Add tender-flesh fish, mussels and crabs. Discard any mussels that do not close when touched. Add more boiling water as needed to cover and boil for 3 to 4 minutes. Tender fish should separate easily with a fork and mussels will open.
Using a spatula, transfer fish and shellfish to a warmed platter, placing tender fish to one side and firm fish to the other. Discard any mussels that have not opened.
Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over the seafood and sprinkle with parsley.
Place bread slice in the bottom of each serving bowl and top with seafood, potatoes and remaining broth.