Ingredients

The following ingredients have 8 Servings
  • 3 tbsp olive oil
  • 1 large onion , sliced
  • 2 garlic cloves , sliced
  • 1 red chilli , finely chopped
  • 2 tbsp tomato purée
  • 1kg tomatoes , roughly chopped
  • 200ml white wine
  • 350ml fish stock
  • 3 strips orange zest
  • 1kg skinless halibut fillets, cut into large chunks
  • 500g clams
  • 400g large raw prawns
  • handful flat-leaf parsley , chopped
  • 1 large ciabatta loaf, cut into 1cm slices
  • 5 tbsp olive oil
  • 2 garlic cloves , halved

Instruction

  • To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
  • Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
  • Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven’t). Sprinkle the parsley over the stew and serve with the garlic toasts.