Dad look what I have found for you, a receipe for

Bouillabaisse

Ingredients

900g (2lbs) mixed white fish fillets, fresh or defrosted, skinned and cubed (e.g. monkfish, huss, conger eel, red mullet, cod, haddock)170g (6oz) peeled prawns2 x 15ml spoon (2 tablespoons) olive oil1 large onion, sliced2 cloves garlic, crushed2 x 400g can chopped tomatoes600ml (1 pint) fish or vegetable stock1 large bayleafsalt and black pepper1-2 drops Tabasco sauce1 bouquet garnipinch of saffron strandsfresh chopped parsley, to garnish
Serves 4-6
Method
Heat the oil and sauté the onion and garlic until soft.
Stir in the tomatoes, stock, bayleaf, seasoning, Tabasco, bouquet garni and saffron. Bring to the boil and simmer for 10 minutes.
Add the cubes of firm fish e.g. monkfish, huss, conger eel and simmer for 2-3 minutes.
Add the more delicate fish e.g. mullet, cod, haddock and simmer for a further 5 minutes.
Stir in the prawns and cook for another 2 minutes. Remove the bouquet garni and the bayleaf.
Sprinkle with parsley and serve with French bread, a continental salad and garlic mayonnaise.

found on http://www.seafish.org/index.asp where there are lots more yummy fish receipts.

I've bin saving this for your return to the blog. So I hope you've found a good fishmonger/supermarket and the cookers up and running. Lots of love Cathy