Summertime Tomato Fish and Prawns Stew.

This is definitely not as time consuming as the traditional bouillabaisse, but simply a recipe based on an idea of ! Another great idea for a family meal, also could be prepared ahead of time , and then simply reheated ! Also feel free to freeze it, just defrost thoroughly before reheating. I love to serve it with potatoes and pesto, but it has plenty of flavour as it is. This recipe makes enough for 4 hungry eaters.
400 gr fish fillets (salmon, smoked haddock)
250 gr prawns
1 green pepper
2 red onions
1 white onion
3 cloves of garlic
1 tin of chopped tomatoes
1 ltr of fish stock
1 heaped tbsp of tomato paste
a shot of brandy
a knob of butter
a pinch of sugar
a pinch of salt
a pinch of paprika
2 bay leaves
chopped herbs (basil, parsley, spring onion)
a splash of olive oil
You will need a deep saucepan.
Heat up the oil, brown the white onion and garlic.

When golden brown, add butter and brandy, followed by paprika and  tomato paste, stir well. Add the tinned tomatoes , the sugar and the fish stock , cook for about 5 min. Chop up roughly the green pepper and red onions , add to the pot together with the bay leaves, cook for a further 10 min. on low heat.

Cut the fish fillets in cubes, prepare the prawns (optional).

Add to the pot, together with the herbs.Salt and pepper to taste.

Now the main thing is not to overcook it, in my experience 5-7 min. is enough, but every kitchen is different so judge accordingly.

Switch off, allow to stand for 15 min., serve and enjoy!