BRUDET (DALMATIAN SEAFOOD STEW)

SERVES 6 FOR THE MARINADE

• 1.5 kg fresh fish fillets such as dorado, kingklip or angelfish

• salt

• 125 ml (½ cup) olive oil

• 6 garlic cloves, peeled and sliced

• grated zest and juice of 1 lemon

• a handful of fresh flat-leaf parsley

FOR THE STEW

• 700 g mussels in the shell

• 45 ml (3 tbsp) olive oil, divided

• 125 ml (½ cup) white wine

• 1 small onion, peeled and chopped

• 3 short celery sticks, sliced

• 2 garlic cloves, peeled and chopped finely

• 1 red chili, chopped finely

• 2 x 400 g tins whole peeled Italian tomatoes

• 2 bay leaves

• 500 g prawns, deveined and heads removed • salt and freshly ground black pepper

TO SERVE

• a handful of fresh dill fronds

• a few fresh basil leaves

1. TO MARINATE THE FISH:

Cube the fish, season with salt, and place in a glass or ceramic dish. Combine the olive oil, garlic, lemon zest, lemon juice and parsley in the bowl of a food processor and pulse until combined.

2. Pour the marinade over the fish and cover the dish with cling wrap. Place in the fridge to chill for 1 hour for the flavours to develop.

3. TO MAKE THE STEW: Heat the oil in a large heavy-based casserole over medium heat. Add the mussels and cook for 3 minutes. Add the wine and close the lid. Cook the mussels for 3 minutes, shaking the pan now and then. Drain the mussels in a colander. Leave to cool.

4. Heat the rest of the olive oil in the same casserole and add the onion, celery, garlic and chili; cook until soft and translucent. Add the tomatoes, squashing them with a fork, and the bay leaves. Simmer for 15 minutes.

5. Add the prawns and the fish (discard the marinade) to the casserole, and cook for 7 minutes.

6. Meanwhile, remove the mussels from the shells (discard the shells) and add them to the stew, and cook for 2 more minutes. Serve warm, topped with dill and basil.