A seafood-packed stew from the latest Market Life
2 white onions, finely diced
3 cloves of garlic, crushed
450g tin of tomatoes
150ml white wine
20ml white wine vinegar
400g firm white fish (hake or monkfish for instance), cut into 70-75g pieces
12 large raw prawns, head and tail on, shell removed from half and the other half left with the shell on
2 medium squid, cleaned and cut into rings (your fishmonger will be able to do this)
250g live mussels, rinsed and beards removed
600ml fish stock
1 bunch of fresh parsley, finely chopped
1 lemon cut into wedges, to serve
Heat 4 tbsp olive oil in a large, deep frying pan, add the onions and garlic and cook for 10-12 mins, until the onions are translucent but not starting to colour. Add the wine and vinegar and reduce by two thirds. Add the tomatoes and allow to reduce for a further 10 mins.
Carefully lay the fish fillets and prawns into the pan and pour over the stock, carefully shaking the pan to mix through. Cook for 5-6 mins, then add the squid and mussels, cover and cook for a further 5 mins.
Remove the lid, season with salt and pepper, scatter over the parsley and serve along with a wedge of lemon. This is traditionally served with creamy polenta, but is equally delicious with crusty bread.
Recipe: Dhruv Baker
Image: Kim Lightbody