Place the 3-ply Stainless Steel Sauteuse over a medium heat. Add a tablespoon of oil and fry the onion for 4-5 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute ensuring the garlic does not burn.

Add the paprika and toast the spice for a minute, stirring continuously.

Pour in the white wine, chopped tomatoes and stock and add the bay leaf and bring to the boil.

Add the diced potatoes, put on the lid and cook for 10 minutes simmering gently.

Cut the fish into large chunks and submerge in the liquid. Put on the lid and allow to gently cook for 8-10 minutes.

Gently stir to avoid breaking up the fish too much and add the seafood. Return the lid and simmer for a further 5 minutes.

Remove the lid and nestle the prawns into the stew. Return the lid for a final 5 minutes of cooking until the prawns have turned from grey to bright pink.

To finish, gently stir through the freshly chopped parsley and coriander and a squeeze of lemon juice and a sprinkling of zest.

Serve with crusty bread for dipping.

Cook's Notes

This recipe is very versatile when it comes to what fish you can use. Just ensure the chunks are quite big so they don't disintegrate into the sauce.