This recipe is my adaptation of a recipe from the restaurant 'Can Jubany' in Catalonia. The restaurant and its chef, Nandu Jubany , received a Michelin star in 1998. He has since opened many other restaurants all over Catalonia, Andorra and two in Singapore. Fideuá or Rossejat de fideus is a traditional recipe that started in Valencia. The invention of fideuà is attributed to a picturesque story. Click here if you are interested to learn about it. This is really comfort food, and it can be done using only a rich fish stock, or you can add some seafood and small pieces of fish fillets. The different recipes are abundant. INGREDIENTS Fumet (fish stock) 800g prawn heads and skins (reserve the prawns for later) 1 small snapper (600g) or other whole fish or fish heads, cleaned and gutted 4 garlic cloves, peeled and halved 1 onion 1 leek, white part only 2 sticks of celery 1 branch of fennel leaves 4 branches of parsley 400g passata 30g tomato paste (optiona...