Ingredients

• 4 mussels
• 1 squid tube
• 150g white fish - such as hake or cod
• 4 raw prawns
• ½ red chilli
• 2 cloves garlic
• 1 stick celery
• 4 tomatoes (preferably plum)
• 1 handful flat leaved parsley
• 1 teaspoon Olive oil
• 1 shallot
• 100ml chicken stock (Or dry white wine)

Method

1. Cut the tomatoes in half then grate and discard the skins
2. Roughly chop the celery, onion, garlic and chilli, then process in a food processor till you have a fine dice (or chop by hand)
3. Cook the chopped vegetables gently in olive oil for 5-10 minutes
4. Now add the tomato mixture, ,most of the parsley and stock or wine. Reduce down for a further 15 minutes
5. Cut the white fish into bite sized chunks and slice the squid.
6. Add the white fish, squid and prawns to the tomato mixture and cook for 5 minutes
7. Put the mussels in a microwave proof dish with a little water. Microwave for 3-4 minutes and discard any that don't open
8. Add the mussels to the stew
9. Garnish with parsley and serve