Seafood stew

SERVES 4

Make your midweek meals marvellous — this impressive fish stew is really easy to assemble and is packed with flavour. Cooked in just one pot, this satisfying main brings together fresh white fish, mussels and prawns in a rich paprika-spiced tomato sauce. Be sure to serve with crusty bread to mop up all of the goodness.

WHAT YOU’LL NEED

1 tbsp olive oil

1 large onion, finely sliced

1 garlic clove, finely chopped

1 1/2 tsp smoked paprika

1 x 400g tin chopped tomatoes 600ml (1pt) chicken stock 450g (14 1/2oz) skinless white fish fillets, such as cod or haddock, chopped into large chunks

175g (6oz) raw peeled king prawns 200g (7oz) mussels, cleaned and debearded (discard any that don’t close when firmly tapped) small bunch flat-leaf parsley, leaves roughly chopped crusty bread and butter, to serve (optional)

METHOD

Heat the oil in a heavy-based pan with a lid. Add the onion and cook for five minutes or until softened. Stir in the garlic and paprika, cook for two minutes, then pour in the tomatoes and stock and season. Bring to the boil, then reduce to a simmer for 10 minutes.

Add the fish chunks and continue cooking for two minutes. Add the prawns and mussels, then cover and cook for three minutes. Discard any mussels that haven’t opened, then scatter over the parsley.

Spoon into shallow bowls and serve with crusty bread and butter, if you like.