This is one of my favourite recipes. It can be adjusted to suit the individual by changing the types of fish and shellfish used.
Ingredients (serves 4)
2 tbs olive oil
1 brown onion, halved, thinly sliced
1/2 red onion, thinly sliced
2 red capsicums, halved, deseeded, thinly sliced
3 garlic cloves, finely chopped
2 x 420g tins chopped tomatoes
375ml (1 1/2 cups) dry white wine
2 dried bay leaves
4 black peppercorns
2 (about 450g) swordfish steaks, cut into 4cm pieces
2 (about 450g) thick ling fillets, cut into 4cm pieces
16 (about 800g) green medium prawns, peeled, tails left intact
16 black mussels, debearded, scrubbed
Fresh coriander leaves, to serve
1. Heat the oil in a large saucepan over medium-low heat. Add the onion, capsicum and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft. Reduce the heat to low. Cover and cook, stirring occasionally, for a further 10 minutes.
2. Add the wine, bay leaves and peppercorns to the onion mixture. Bring to a gentle simmer. Reduce slightly then add the tomatoes and cook for 10 minutes.
3. Add the mussels first then arrange the swordfish and ling pieces evenly on top of the onion mixture and then top with the prawns. Season with salt and pepper.
4. Cover and cook for 6-8 minutes or until the mussels open. Discard any unopened mussels.