Ingredients

• olive oil
• for frying
• knob of butter
• 1 bulb fennel
• finely chopped
• fronds reserved for garnish
• 1 bunch spring onions
• chopped
• 1 tsp paprika
• 6 whole peppercorns
• 1 x 400g tin chopped tomatoes
• 6-8 baby new potatoes (preferably Jersey Royals)
• washed and halved
• 4-8 mussels
• cleaned and beards removed
• small fillet haddock (about 150-170g)
• skinned
• pin boned and cut into chunks
• small fillet monkfish (about 150-170g)
• skinned
• pin boned and cut into chunks
• 12 Queen Scallops or fresh prawns (optional)
• large sprig fresh tarragon
• handful cherry tomatoes
• halved
• salt and freshly ground black pepper

Directions

• To make the base for the stew
• heat a little olive oil and a knob of butter in a large saucepan. When the butter is melted
• add the chopped vegetables and a pinch of salt.
• Cover with a lid and simmer gently for 4-5 minutes
• then add a teaspoon of paprika
• a generous twist of freshly ground black pepper and the whole peppercorns. Pour in the tinned tomatoes
• then fill the empty tin with water and add that to the pot as well. Simmer with a lid on for 5 minutes or so
• stirring occasionally. Add the new potatoes
• replace the lid and continue to simmer for another 5 minutes
• or until the potatoes are nearly cooked through.
• If any mussels are open
• tap them lightly on a hard surface. If they don't close
• discard them. Add the fish and mussels to the pan. If you are using Queen scallops or fresh prawns
• they should go in a minute or two later
• as they will cook quickly.
• Add a large sprig of tarragon and simmer for a few more minutes. The mussels are cooked when they've opened up. Discard any that don't open.
• Serve the stew in bowls garnished with the cherry tomatoes and fennel fronds.