12 small red mullet
750ml fish stock or chicken stock
250ml white wine
3 banana shallots
1 – 2 red chillies to taste or 1/2 to 1 dried red guindilla or guajillo chillies to taste.
4 cloves garlic
400g waxy potatoes
1 large stalk celery
4 large very ripe tomatoes
1 large carrot
A few small florets of broccoli
1 tsp tomato puree
1/2 tsp sugar
1 tsp sweet smoked paprika
1 pinch saffron ground in little pestle and mortar
4 bay leaves
4 sprigs of thyme
1/2 tsp dried oregano
25g chopped fresh parsley
Salt and pepper
Lemon quarters and crusty bread to serve