Mediterranean Fish Stew
3 tbsp olive oil
1 large onion, slicved
2 garlic cloves, slcied
1 ed chilli, finely chopped
200ml white win
350ml fish stock
3 strips orange zest
1kg skinless halibut fillets, cut into large chunks
400grams large raw prawns
Handful flat-leaf parsley, chopped
Heat oil in a wide deep drying pan.
Add the onion and cook over a gentle heat for 5 minutes until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato puree and tomatoes. Turn up the heat and cook for 10-15 minutes, stirring until the tomatoes are pulpy. Pour over the wine and cool for 10 mins more until most of it has boiled away.
Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened. Sprinkle the parsley over the stew and serve.