- Clean, fillet and wash the fish.

- Purge the clams and remove the shells from the crustaceans.

- Bring the water to the boil and add the saffron seasoning.

- Heat the Evo oil with the garlic cloves and bay leaves in a saucepan. As soon as the garlic is golden brown, remove it and add the swordfish and mullet and fry for a couple of minutes on each side.

- Add the white wine and clams and allow the alcohol to evaporate.

- Finally, add the tomatoes, prawns and langoustines and cook for a few minutes.

- Add the saffron broth and boil for a few minutes

- Complete with parsley and serve.