1kg skinless halibut fillets, cut into large chunks
400g large raw prawns
handful flat-leaf parsley, chopped
For the garlic toasts
1 large ciabatta loaf, cut into 1cm slices
5 tbsp olive oil
2 garlic cloves, halved
Prep:35 minsCook:50 mins
To make the garlic toasts, drizzle the
bread with oil, then griddle or grill until
golden all over. While the toasts are still
hot, rub them with garlic and set aside.
Heat the oil in a wide, deep frying pan.
Add the onion and cook over a gentle heat
for 5 mins until softened. Stir through the
garlic and chilli and cook a couple of mins
more. Add the tomato purée and tomatoes.
Turn up the heat and cook for 10-15 mins,
stirring until the tomatoes are pulpy. Pour
over the wine and cook for 10 mins more
until most of it has boiled away.
Add the fish stock and orange zest and
heat until gently simmering. Nestle the
halibut chunks into the liquid and cook
for 5 mins. Add the clams and prawns
and cook for 5 mins more until the fish
is cooked through and the clams have
opened (discard any that haven’t).
Sprinkle the parsley over the stew
and serve with the garlic toasts.