Italian Fish Stew (serves 2 )

  • 11/2 tbsp olive oil
  • 10oz potatoes-peeled and cut into chunks
  • 1 clove garlic peeled and chopped
  • 1 400gm tin chopped tomatoes
  • 100ml chicken stock made with a cube
  • 60ml white wine
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon grated ginger
  • 2 handfuls of mussels or clams
  • 6 large raw prawns-peeled
  • 8oz monkfish cut into chunks
  • Juice of half a lemon
  • some chopped mint and parsley-to taste
  • olive oil for drizzling
  • Fish is very flexible. I have had good results with squid, halibut etc it is really up you and what is good at the time.

Heat the olive oil in a large pan and cook the potatoes over a medium heat for five minutes.
Add the garlic and stir briefly.
Add tomatoes, wine, stock, chilli and ginger.Simmer for 5 minutes or so until potatoes are tender. It can be made up to this point ahead and left till later to add the fish. Just bring back up to a simmer before adding the fish. Add the seafood and lemon juice and simmer for ten minutes. Place in bowls and scatter over mint and parsley. Serve with crusty bread.