Clean the fishes and fillet them (the fishmonger can do it but we need the heads and the bones).
Cut the bones in pieces of 5 to 5 cm.
Wash and cut the vegetables.
Stir fry the bones and the heads with some olive oil in a casserole adding then the vegetables, the bay leaf, the chilli and some prawn’s heads.
Add the white wine and let the alcohol evaporate.
Add the saffron and 1 litre water. Let boil gently for a few minutes.
Put the clams and the mussels into a casserole with olive oil, garlic and white wine.
Cover and let boil until the shells are open.
Put the squid rings in a casserole with olive oil, garlic and white wine and let cook until tender.
Put the fish fillets and the prawns into a casserole, mix the soup with a mixer and strain on top of the fishes. The fish will cook with the heat of the soup.
Check the seasoning and put in a soup dish with the clams and the mussels.