- 1 tbsp olive oil
- 1 large onion, finely sliced
- 1 garlic clove, finely chopped
- 1 1/2 tsp smoked paprika
- 400g tin chopped tomatoes
- 600ml 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)
Heat the oil in a heavy-based pan with a lid. Add the onion and cook for 5 mins, or until softened. Stir in the garlic and paprika, cook for 2 mins, then pour in the tomatoes and stock; season. Bring to the boil, then reduce to a simmer for 10 mins.
Add the fish chunks and continue cooking for 2 mins. Add the prawns and mussels, then cover and cook for 3 mins. 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.
These are wild skinless 7/80z fillets. 4/5 in a kilo bag
Cod fillets caught deep in the Atlantic Ocean, filleted and flash-frozen within 3 hours of being caught. We try to always buy from Icelandic or Norwegian boats where the Cod is managed and not overfished – so enjoy with a clear conscience!