Here is another of the recipes from my cookbook

The Sicilian equivalent of the Greek fish soup “Kakkabia” is a Saracen influenced soup. The difference comes down to three ingredients: Saffron, hot and sweet peppers and orange juice.

SICILIAN / SARACEN FISH STEW

SUPPUNI A LA SARACINA

1 pinch saffron, diluted in 3-4 tablespoons warm water
2 tbsp. olive oil
4 cloves garlic - chopped
1 medium onion - chopped
2 medium peppers – cut into strips
2 tsp crushed red pepper flakes
1 lb each: grouper, sole, shrimp, and squid – cut into small pieces
1 dozen each clams and mussels
1 cup white wine
3 quarts water
½ bunch parsley – chopped fine
½ tsp. dried oregano – or- 1 tbsp. fresh - chopped
2 cups orange juice

In a small cup dilute the Saffron.
In a hot pot, preferably made of terracotta, heat the oil and sauté the garlic, onion and green pepper.
When they have softened, about 4-5 minutes add the crushed red pepper.
Sauté for 2-3 minutes and pour the wine and allow the alcohol to evaporate.

Add the water and bring to a boil, lower the flame and allow to simmer for 4-5 minutes.
At this point add the clams and mussels and cook 2-3 minutes.
Add the grouper and squid and cook another 6-7 minutes.
Remove the clams and mussels, they should have opened – those still closed throw out- and allow the rest to cook for another 15 minutes.
Add the sole, shrimp, parsley and orange juice and cook another 5-7 minutes.

Taste for salt, season and serve with crusty Sicilian bread.