Mediterranean Fish
Ingredients:
1 tbsp olive oil
1 medium onion, peeled and chopped
1 garlic clove, peeled and crushed
675 g ripe tomatoes
1 bay leaf
1 tsp died mixed herbs
300 ml fish stock
300 ml dry white wine
2 tsp caster sugar
450 g live mussels, scrubbed (discard any that are open)
450 g cod fillet, skinned and cut into 2.5 cm cubes
Salt
Black pepper
6 baby squid, sliced into rings
225 g raw tiger prawns, head removed
1 tbsp freshly chopped parsley
Method:
Heat oil in large pan and gently fry the onion and garlic for three minutes until softened, but not browned.
Reserving four tomatoes, roughly chop the remainder and add to the onion and garlic. Cook, stirring constantly, for a further two minutes.
Add bay leaf and herbs, then pour in the stock and wine. Bring to the boil and simmer for 10 minutes.
Stir in the sugar, mussels and cod, then season and bring back to the boil. Cover and simmer for five minutes.
Quarter the remaining tomatoes and stir into pan with the baby squid and prawns. Cover and continue to cook for three to four minutes until the prawns turn pink and the mussels open.
Discard bay leaf and any mussels that haven’t openned. Sprinkle with parsley and serve with lemon wedges and French leaves.
