Ingredients
- Delnevo’s Pomdoro sauce
- 100g cod fillet, cut into 4 pieces
- 2 calamari tubes, cut into rings
- 10 mussels
- 10 clams
- 6 tiger prawns, peeled and deveined
- 1 shallot, finely chopped
- 1 chilli, finely chopped
- 100ml white wine
- 5g parsley, finely chopped
- 1 clove garlic, minced
- 5 tbsp extra virgin olive oil
- 150ml fish stock or water
- Maldon sea salt
- Black pepper
Serves 2
Method;
- Add the oil to a large pan on a low-medium heat. Add the garlic, shallots and chilli. season with salt and pepper and sweat for roughly 90 seconds.
- Add the calamari and turn up to a medium heat. Season with salt and cook for 30 seconds.
- Add the clams and mussels cook for a further 30 seconds before adding the wine and then reduce liquids by half.
- Add Delnevo's pomodoro sauce and fish stock, then cover with a lid and cook for 1-2 minutes, checking that the clams and mussels are all open. Dispose of any that stay closed when finished cooking.
- Add the cod and prawns, mix well and cook for a further 2-3 minutes until the cod and prawns are cooked through.
- Sprinkle with chopped parsley and serve.