This is a really easy but delicious and comforting meal. It can be made with many
combinations of seafood, see what your fishmonger has to offer.
Prep: 10 minutes
Cook: 15 - 20 minutes
3 tbsp olive oil
pinch dried chilli flakes
1 can of chopped tomatoes
1 onion, finely chopped
2 garlic cloves, finely chopped
200ml red wine
1 bay leaf
8 large prawns, peeled and deveined
200g firm white fish steak or fillet, with or without skin, sliced into large
pieces (bone may be left in), a combination of fish works well eg. halibut,
monkfish, gurnard etc.
100g squid rings
juice and zest of 1 lemon
4 tbsp parsley, finely chopped
maldon salt and freshly ground black pepper
accompany with bread eg baguette, garlic bread etc.
Stew Base:Heat the oil in a large saucepan over a moderate
high heat. Stir in the onion and sweat until soft and transparent. Add the chilli
flakes and garlic and cook for a further 30 seconds. Mix in the tomatoes, red wine
and bay leaf, bring to the boil and reduce to a steady simmer. Leave the sauce to
reduce for 10 minutes, stirring regularly.
Seafood:Stir the prawns and fish into the stew base and cook
for a couple of minutes until just cooked. Mix in the squid rings and place the
mussels in the stew, cover with a lid and leave to cook for 3-5 minutes until all
the mussels have opened (any that don't open should be discarded).
To Serve:Stir in the lemon juice and zest, parsley and
season with maldon salt and freshly ground black pepper. Distribute seafood stew into deep bowls, sprinkle with a little
extra parsley and serve accompanied with bread of your choice. Serve.