Juicy chunks of fish and sumptuous shellfish are cooked in a flavoursome stock. Serve with rice, toasted bread or maybe rice noodle.
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1 1/4 cup fresh fish stock
2/3 cup white wine/vinegar
1 bay leaf
1 spring each fresh thyme, rosemarry and oregano
450g fish fillet (cod/dory/halibut) skinned and cut into cubes
450g fresh mussel, prepared
400g can chopped tomatoes
225gm peeled prawn
Salt & pepper
Spring of thyme, to garnish
- Heat the olive oil in a large saucepan and gently fry the onion and garlic for 2 - 3 minutes until just softened.
- Pour in the stock and wine and bring to the boil.
- The bay leave and herbs together with clean string and add to the saucepan together with the fish and mussels. Stir well, cover and simmer for 5 minutes.
- Stir in the tomatoes and prawn and continue to cook for a further 3 -4 minutes until piping hot and the fish is cooked though.
- Discard the herbs and any mussels that have not opened. Season to taste, then ladle into serving bowl.
- Garnish with springs of fresh thyme and serve with rice, bread or maybe rice noolde.