Seafood Stew

• 125ml Olive Oil
• 2 Garlic Cloves
• 1 red Chilli, chopped and seeds removed
• 250g Shrimps, shelled
• 250g Squid, skinned, cleaned, and chopped
• 140ml Dry White Wine
• 3 tbsp Tomato Puree
• 450ml Water
• 250g Cod Fillet, cut into pieces
• 250g Haddock, cut into pieces
• 4 slices French/Italian Bread toasted
• 1 Garlic Clove, halved
• 2 tbsp Pimiento, chopped

Heat the oil in a large pan and add the 2 cloves of chopped garlic and chilli and fry gently until very lightly coloured.

Stir in the shrimps and squid, reduce the heat, cover and simmer for 30 mins, giving it a stir from time to time.

Pour in the wine and simmer for a further 15 mins.

Stir in the puree and water and bring to the boil.

Stir in the remaining fish pieces, cover and bring to a simmer on a low heat for 15 mins until the fish begins to flake.

Meanwhile, rub the toasted bread with the cut garlic and place in the bottom of 4 soup bowls.

Pour over the stew, sprinkle with pimiento and serve.

Tips

This stew is better for a range of fish/ sea food. Alternatives can be used.