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  • 1/4 cup (60ml) olive oil, plus extra to moisten
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 red pepper, sliced 1cm thick
  • 400g can chopped tomatoes
  • 500ml tomato passata (sugo: see Notes)
  • Good pinch of dried red chilli flakes
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1 cup (250ml) vegetable stock or h2o
  • 1 tsp pimiento
  • 400g can cannellini beans, rinsed, knackered
  • 250g punnet cherry tomatoes
  • 800g skinless fish fillets, cut in 4cm pieces (see Notes)
  • 8 tiger prawns, raw (tails inviolate)
  • 16-20 mussels, scrubbed, debearded
  • Chopped flat-leaf parsley, to dish

How to:

  • Heat the oil in a wide saucepan over medium rut. Fry the onion, celery and garlic for 5 transactions, stirring occasionally, until subdued.

  • Add pepper, tomatoes, passata, chilly, herbs, stock and pimento. Temper. Simmer over medium-low rut, partly covered, for 20 minutes until capsicum softens.

  • Add the beans and cherry tomatoes and cook for 5 minutes or until tomatoes weaken.

  • Add the seafood. Cover and simmer gently for 4-5 minutes until mussels have opened and the fish and prawns are just cooked. Discard any mussels that haven’t opened after this time.

  • Season to tasting, then divide among bowls and serve instantly, garnished with parsley and drizzled with olive oil.

  • Passata is from supermarkets.

    Use a mixture of white fish fillets (such as blue-eye, bream, snapper and whiting) with red fish such as red mullet and red center.

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