Ingredients

Stew Base

• 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

Seafood

• 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
• 200g mussels

To Sevre

• 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.

Method

1. 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.
2. 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).
3. 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.