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
Keep the screen awake with cook mode on the Good Food app.
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Method
step 1
Heat oil in a deep based casserole or heavy based pan. Add onions, pepper,and garlic, cook to soften but not colour
step 2
Add wine and fish stock, bring to the boil for 1 min then add tomato passata, saffron, salt and pepper
step 3
Simmer for 10 mins then add potatoes simmer for a further 10 to 15 mins until just starting to go soft
step 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
step 5
Right at the end add the king prawns and replace the lid for 1 min. Check seasoning
step 6
Scatter the parsley and serve with lemon wedges and crusty bread to mop uo the juices.