Red bream 1 fillet
Manila clams 180 g (6 oz)
Olive oil 1.5 tbsp
Del Monte Tomato Sauce 200 g (7 fl. oz.)
Wine(white) 1/2 cup
Saffron(dry) desired amount
Salt a dash
Pepper a dash
Parsley(finely chopped) proper amount
(A) Bouillon (broth)
Chicken stock 1/2 tsp
Water 1.5 cups
Soak the saffron in white wine and set aside.
Soak the clams in salted water to flush out any remaining sand then rinse and wash well.
Peel the shrimp and remove the veins.
Peel the potato, cut into edible size pieces and soak them in water.
Heat olive oil in a pot, add in the tomato sauce and stir fry until it becomes a paste.
Add in (1) through (4) and (A) and simmer for 10 minutes while occasionally removing any scum that may form on the surface.
Season with salt, pepper and parsley. *Any variety of bream is a fine replacement for red bream if not available.