- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, sliced
- 1 red chilli, finely chopped
- 2 tbsp tomato purée
- 1kg tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 200ml white wine
- 350ml fish stock
- 3 strips orange zest
- 1kg skinless halibut fillets, cut into large chunks
The largest flatfish in the ocean, halibut is a delicious white-fleshed fish with a firm, meaty…
- 500g clams
- 400g large raw prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- handful flat-leaf parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the garlic toasts
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To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven’t). Sprinkle the parsley over the stew and serve with the garlic toasts.