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
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.