This is a lovely fish dish with a tomato and wine sauce, lovely for the end of summer/ early autumn when fish and seafood traditional come back into season. This should serve 6 people. We served it with rice. You could have green beans on the side or like the French do have a salad after.

Ingredients:

2 tbs Olive oil

4-5 large cloves of garlic finely chopped.

5-6 large red onions very finely chopped.

1 red chili, optional.

8 Tomatoes that have been skinned* and chopped.

A selection of firm Atlantic fish and seafood. Such as Salmon, Sea Bass, Squid, Monkfish, King Prawns and Scallops. All the fish should have the skin off. Cut into chunks. Leave the Prawns and Scallops whole.

½ bottle of dry white wine.

Fish stock cube.

A large pinch of saffron.

Fresh chopped flat leaf parsley.

*to easily skin the tomatoes, cut a small cross in the bottom, place in a bowl and cover in freshly boiled water. After 1 minute remove one at a time with a spoon. They should now peel easily.

Method:

In a large and deep frying pan heat the olive oil, add the onions and sweat down on a medium heat until translucent. This can take up to 15 mins. Add the garlic and chili if using. Cook for a further 5 mins.

Add the chopped tomatoes, crumble in the stock cube and the saffron. Cook this out for 10 mins until the sauce turns from red to orange at the side.

Add the wine and simmer on a low heat for 20 mins or until the sauce thickens. Taste for seasoning.

Add the fish, cook for 5 mins.

Scatter over the flat leaf parsley and serve with the rice.