Fish Stew

Peel the onion, garlic and carrot. Chop the onion, carrot, celery and tomato into a dice (about 1cm pieces) and finely chop the garlic.Prepare the meat by descaling and removing any bones from the fish, peeling the prawns, cleaning the squid and debearding the mussels (in the same way as for moules mariniere). Then cut the fish and squid into bite sized pieces (about 2cm) and keep all the meat covered in the fridge until it is needed (keep the mussels in a bowl without any water covered with a piece of damp kitchen paper).In a large pan, heat the olive oil over medium heat, then add the onion, celery and carrot, and cook them for about 5 min until they are beginning to turn brown.Then turn the heat down to low, add the tomato and garlic and cook them for 5 minutes.

Add the tomato pure and cook it for a further 10 minutes.Turn off the heat, and tip the contents into a dish or plate and keep to one side.Return the pan to the heat and put in the water and white wine. Bring it up to the boil before tipping in the mussels.

Put the lid onto the pan and cook the mussels for 5 minutes, carefully giving the pan a shake every 2 minutes. Then put a colander over a large bowl and tip the mussels into the colander.

Put the mussels to one side and keep the juices in the bowl.

Put the cooked vegetables back into the pan and return the pan to the heat. Then pour the reserved juices from the mussels into the pan mix them all together.Turn heat up to medium, and boil the liquid for about 10 minutes, until it has reduced by about .While the liquid is boiling, remove the mussel meat from their shells (you could leave a few of them in the shell to use as a garnish). Discard the shells.When the liquid has reduced enough, tip all of the meat, except for the mussels, into the pan and put the lid on. Cook this for 1 minute before turning off the heat and stirring in the mussels and lemon juice. Season it with salt & pepper.

Serve. We recommend serving it with good, crusty bread.