6 large prawns, shelled Four scallops, with corals 6 ounces of salmon fillet 6 ounces of white fish fillet Juice of one lemon Four tablespoons of olive oil One large onion, sliced One stick of celery, sliced Two cloves of garlic Three small potatoes, sliced One tin of chopped tomatoes One fish stock cube One bayleaf Half a teaspoon of dried thyme (optional) Half an orange (optional) A few strands of Saffron One tablespoon of Ouzo, or other aniseed spirit (optional) Half a teaspoon of salt Freshly-ground black pepper