The Big Ass Fish Stew

Ingredients

20 mussels
2 x 350g/12¼oz fillets sea bream
200g/7oz monkfish
8 large king prawns
4 ripe plum tomatoes
100ml/3½fl oz olive oil, plus extra for drizzling
2 banana shallots, or 4 ordinary shallots, finely sliced
2 garlic cloves, crushed
200ml/7fl oz white wine
1 tsp finely chopped fresh red chilli
250ml/9fl oz water
200g/7oz small pasta shapes, such as ditalini
1 tbsp chopped fresh flatleaf parsley

Method

1. Wash the mussels, scrubbing the shells and pulling off the beards. Discard any open ones that don't close when tapped sharply. Cut each fillet of sea bream into three pieces and score the skin across at 5mm/¼in intervals. Cut the monkfish into bite-sized pieces. Remove the tail shells and de-vein the prawns but leave the heads intact. Set all the seafood aside.
2. Cut the tomatoes into halves or quarters and remove the seeds using a teaspoon. Cut the flesh into dice and set aside.
3. Heat two tablespoons of the olive oil in a large saucepan over a medium heat. Add half the shallot and all the garlic, and sauté for about 2-3 minutes, until they are soft but not coloured.
4. Raise the heat under the pan and, when hot, add the cleaned mussels.
Pour in the wine then cover and cook for 4-5 minutes, or until the mussels are open. Discard any that remain closed.
5. Drain the cooking juices from the saucepan into a bowl and set aside. Pick the mussels from their shells, leaving about eight unshelled to use in the presentation. Set them all aside.
6. Heat a wide pan with two more tablespoons of the oil over a moderate heat, add the chilli and the rest of the chopped shallot, and lightly sauté.
7. Pour in the mussel stock and the 250ml water and bring to the boil. Add the pasta and cook for five minutes, or until just tender.
8. In a separate frying pan over a moderate heat, sauté the monkfish, prawns and sea bream in the remaining oil, putting the largest pieces in first so they all cook in roughly the same time. Add them to the stew.
9. Add the chopped tomatoes and cooked mussels and allow them to heat through gently, stirring lightly. Sprinkle with the parsley and finish with a generous drizzle of olive oil before serving.