1 onion

2 garlic cloves, chopped

3 – 4 anchovies

2 tbsp olive oil

2 cans tomatoes, whole peeled

1 tbsp tomato paste

2 tsp smoked paprika

1 tsp saffron threads

½ cup white wine

500ml fish stock

1 bay leaf

8 mussels

Sea salt to taste

8 green prawns, peeled and deveined leaving tails on

2 white fish fillets, cut into 3cm pieces

4 pieces of spelt sourdough

2 tsp olive oil

Garnish with Italian parsley and lemon cheeks



Dice onion and put into a large pot with olive oil.  Sauté over a low heat. Make a paste by crushing the anchovies and garlic together with a pinch of salt. Add to the onion in the pot and stir.


Add canned tomatoes, tomato paste, smoked paprika, saffron threads and wine. Using a bamix, blitz the ingredients to make a puree. Add fish stock, bay leaf and mussels. Allow to cook for 5 mins to allow the mussels to open.


Dice up fish fillets in large chunks. Add fish and prawns to the tomato broth. Allow to cook or a further few minutes.

Serve in a bowl and garnish with parsley and lemon cheeks.

Char-grill some bread in a pan with a little olive oil and serve with the stew.