Rather than just sticking to the same fish each time it is well worth trying new varieties that you haven't had before as you may well find a new favourite in doing so.
|2 cloves||Garlic, crushed|
|250 g||Button mushrooms, finely sliced|
|1 Tbsp||Brandy, optional|
|800 g||Tomatoes, in juice, roughly chopped|
|3 Tbsp||Tomato paste|
|2 tsp||Brown sugar|
|1||Orange, 2 x 5 cm strips peel (add accoding to taste)|
|3 cups||Chicken stock|
|16||Mussels, in shell, scrubbed and beards removed|
|12||Prawns, peeled with tail on|
|400 g||White fish, fillet, chopped into 4cm cubes|
- Heat oil in a heavy-bottomed saucepan. Add onions, garlic, and mushrooms, then cook until tender. Pour in brandy and stir, allowing brandy to evaporate.
- Add tomatoes, tomato paste, bay leaves, sugar, orange peel and chicken stock, then simmer for 10 minutes.
- Add mussels, prawns and fish. Simmer until mussels are open and fish is cooked through
- Distribute fish stew between four large bowls and serve with crusty bread on the side.