Seafood Stew with tomato

Ingredients

Prawn stock

• 1 teaspoon of Mutti Double Concentrate Tomato Paste
• 8 raw tiger prawns (in shells)
• 2 spring onion thinly sliced
• 1 clove garlic finely chopped
• 2 tablespoons of roughly chopped parsley stalks
• 2 tablespoon of extra-virgin olive oil
• dry white wine (150 ml)
• Salt for seasoning

Fish stew

• 2 tins of 400 g Mutti Polpa Finely Chopped Tomatoes
• Cleaned mussels (500 g)
• Vongole (500 g)
• 3 pieces Ling fish, cut into cm (400 g)
• Prawn meat from earlier
• 1 small red chili, finely chopped
• 1/4 piece red capsicum, in one
• 3 tablespoons of extra-virgin olive oil
• 2 cloves garlic skin on, bashed with the side of a knife
• 2 tablespoons of finely chopped parsley stalks
• dry white wine (150 ml)
• Chopped parsley, to serve
• Grilled sourdough bread, to serve

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