serves 4

● 3tbsp extravirgin olive oil ● 1 large red onion, peeled and finely chopped ● 1tsp dried chilli flakes ● 200ml dry white wine ● 400ml hot fish stock ● 400g tin cherry tomatoes ● 300g skinless haddock fillet, cut into 2cm chunks ● 300g skinless red mullet fillet, cut into 2cm chunks ● 20 large raw prawns, peeled and deveined ● 400g tin cannellini beans, rinsed and drained ● 10 fresh yellow cherry tomatoes, halved ● 4tbsp chopped fresh flat-leaf parsley ● Grated zest of 1 unwaxed lemon