This recipe is meant to be a quick fix. Made quickly, ingredients in stock and tasty too.
Fry the onion and garlic in the heated oil. They should only take on color easily. Add the frozen seafood, fry briefly and take out again.
Boil off the base of the sauce with Noilly Prat. Add the fish stock with saffron and chilli and reduce. When the liquid is reduced to about half, add the cream and reduce to the desired consistency. Add the seafood, switch off the platter or set it as small as possible and let everything soak for a short time.