Zuppa di Pesce (Italian Fish Stew)

• 240 g Crusty white bread
• 5 tbsp Extra virgin olive oil
• 4 cloves Garlic
• ½ tsp Chili flakes
• 700 ml Tomato passata
• 250 ml White wine
• 1 kg Mussels, fresh, shells closed
• 500 g White fish fillet, firm, skinless
• 300 g Prawns, raw, peeled
• 15 g Fresh parsley
• 1 medium Lemon

1. Heat the oven to 200°C (390°F). Tear the bread into chunky pieces, toss with 2 tbsp of the olive oil, and toast on a tray for 8 to 10 minutes until crisp and golden.
2. Meanwhile, finely slice the garlic and roughly chop the parsley. Cut the fish into large bite-sized pieces and keep chilled while you start the broth.
3. Warm the remaining olive oil in a large pot over medium heat. Add the garlic and chilli flakes and cook for 30 to 60 seconds until fragrant, without letting the garlic colour.
4. Pour in the white wine and simmer for 2 to 3 minutes to reduce slightly. Stir in the passata, bring to a gentle simmer, and cook for 10 minutes so the flavours meld.
5. Add the mussels, cover, and cook for 4 to 6 minutes, shaking the pot once or twice, until they open. Lift the mussels out with tongs, discarding any that stay closed, and keep warm.
6. Return the broth to a gentle simmer and slide in the fish; cook for 3 minutes until it is just turning opaque. Add the prawns and cook for 2 to 3 minutes until pink and just cooked through.
7. Return the mussels to the pot and take it off the heat. Stir through most of the parsley, squeeze in lemon juice to taste, and ladle into bowls with the toasted bread; finish with the remaining parsley.

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