Ingreadient

• 1 slice of nutmeg
• pinch coriander seeds
• 4 cloves
• 1cm/½in cinnamon stick
• pinch ground ginger
• 1 green cardamom pod, seeds only
• ⅛ tsp turmeric
• ⅛ tsp chilli powder
• 1 onion, chopped
• 1 fennel bulb, sliced
• 100g/3½oz celery, sliced
• 100g/3½oz carrots, sliced
• 25g/1oz button mushrooms, washed and sliced
• thyme sprig
• 1kg/2lb 4oz flatfish bones (such as brill, sole, plaice) or fillets
• 2 tbsp olive oil
• 1 small garlic clove
• 250g/9oz prawn heads and shells
• 1 tbsp tomato purée
• ½ tsp salt
• 4 tbsp olive oil
• 2 shallots, finely chopped
• 1 garlic clove, grated
• 350g/12oz carnaroli rice
• ¼ tsp byzantine spice mix
• 125ml/4fl oz dry white wine
• 1½ litre/2½ pints fish stock, hot
• 8 mussels, scrubbed and debearded
• 150ml/5fl oz prawn stock
• 2 red mullet fillets, cut diagonally into strips
• 1 squid, body cut into rings, plus tentacles
• 100g/3½oz small shrimps
• knob of butter
• 100g/3½oz white crab meat
• small handful chopped flatleaf parsley
• salt and freshly ground black pepper