Zuppa di Pesce Italiana (Italian Mixed Fish Stew)

• 2 tbsp Extra virgin olive oil
• 4 cloves Garlic
• ½ tsp Chili flakes
• 400 g Canned chopped tomatoes
• 250 ml Dry White Wine
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 kg Mussels, fresh, shells closed
• 500 g Cod fillet, skinless
• 300 g Prawns, raw
• 1 medium Lemon
• 15 g Fresh flat-leaf parsley

1. Prepare the seafood: scrub and debeard the mussels, discarding any that are cracked or do not close when tapped. Cut the cod into large bite-sized pieces. Finely slice the garlic, chop the parsley, and zest then juice the lemon.
2. Warm the olive oil in a large pot over a medium heat. Add the garlic and chilli flakes and cook for 30 to 60 seconds until fragrant, without letting the garlic colour. Stir in the tomatoes, wine, salt and pepper.
3. Bring to a gentle simmer, then cook for 12 to 15 minutes to meld the flavours and reduce slightly. Taste and adjust the seasoning if needed. Keep the heat low so the broth stays gentle.
4. Add the mussels, cover, and cook for 4 to 6 minutes, shaking the pot once or twice, until the shells open. Discard any mussels that remain closed. Keep the broth at a steady simmer.
5. Add the cod and prawns and simmer gently for 3 to 5 minutes until the cod is just opaque and flakes easily, and the prawns are pink. Stir carefully so the fish stays in pieces. Remove from the heat.
6. Stir in the lemon zest, most of the lemon juice, and most of the parsley. Taste and add a little more lemon juice if you want it brighter. Ladle into bowls and finish with the remaining parsley.

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