Ingredients
- Serves 4
- 2 tbsp olive oil
- A small handful flat leaf parsley, finely chopped
- 6 garlic cloves, thinly sliced
- 1 onion, finely chopped
- 1 tbsp tomato purée
- 4 tomatoes, peeled and chopped
- 350g waxy potatoes, peeled, chopped into cubes
- 500ml fish stock
- 450g skinless seabass fillets, cut into 2.5cm cubes
- 450g skinless monkfish fillets, cut into 2.5cm cubes
- 12 unpeeled raw tiger prawns
- 400g mussels in their shells, cleaned
- A good handful flat leaf parsley, to serve
- Crusty bread, to serve
This is hearty fish stew which can be made with whatever seafood you like.
Heat a large heavy-based saucepan over a medium heat and add the oil. Fry the garlic and onion for five minutes, until just tender. Add the tomato purée, tomatoes and potatoes and cook for a further five minutes. Pour in the stock and simmer gently for 10 minutes or until the potatoes are close to being tender. Stir through the seabass, monkfish, prawns and mussels and cover with a tight fitting lid.
Cook for another five minutes, until the fish is cooked through. Discard any unopened mussels. Season to taste. Spoon into four bowls, sprinkle with flat leaf parsley and serve with crusty bread.
