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Recipe by Camelia

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1. Heat oil in a deep based casserole or heavy based pan. Add onions, pepper,and garlic, cook to soften but not colour
2. Add wine and fish stock, bring to the boil for 1 min then add tomato passata, saffron, salt and pepper
3. Simmer for 10 mins then add potatoes simmer for a further 10 to 15 mins until just starting to go soft
4. Add the white fish and bay leaf, bring back to boil to simmer for 4 mins{dont overcook the fish] then add mussels and tiger prawns with lid on for about 3 mins until mussels have opened and prawns are pink
5. Right at the end add the king prawns and replace the lid for 1 min. Check seasoning Scatter the parsley and serve with lemon wedges and crusty bread to mop uo the juices.

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Ingredients

• 1 large onion finely sliced
• 3 garlic cloves peeled and chopped
• 1 green pepper deseeded and chopped
• a pinch saffron
• 1 680g jar passata { sieved tomatoes from supermarkets]
• 500ml FRESH fish stock
• 250ml white wine
• 3 tbspns olive oil
• bay leaf
• salt/pepper
• 500grms cleaned fresh mussels
• 1kg mixed white fish {firmer varieties] skinned and cut into 4to 5cm chunks
• 4 squid tubes
• 100grms shelled tiger prawns raw
• 1 king prawn per person
• 6 new potatoes
• 2 lemons cut into wedges
• flat leaf parsley

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Difficulty and servings

Serves 6

Preparation and cooking times

you can let this dish stand for up to 25 mins if you prefer

Ingredients

• 1 large onion finely sliced
• 3 garlic cloves peeled and chopped
• 1 green pepper deseeded and chopped
• a pinch saffron
• 1 680g jar passata { sieved tomatoes from supermarkets]
• 500ml FRESH fish stock
• 250ml white wine
• 3 tbspns olive oil
• bay leaf
• salt/pepper
• 500grms cleaned fresh mussels
• 1kg mixed white fish {firmer varieties] skinned and cut into 4to 5cm chunks
• 4 squid tubes
• 100grms shelled tiger prawns raw
• 1 king prawn per person
• 6 new potatoes
• 2 lemons cut into wedges
• flat leaf parsley

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