Nautical Recipe

Ingredients (serves 4):

• 1 white onion chopped
• 3 cloves of garlic chopped
• Half teaspoon of chopped rosemary/thyme leaves
• 1 kilo of fresh pureed tomatoes 
• 150ml dry white wine 
• 25ml white wine vinegar
• 1 litre water
• 6 tomatoes, de-seeded and chopped
• 2 teaspoons of parsley
• 20 clams
• 20 mussels
• 200g squid
• 8 Dublin Bay prawns
• 16 large prawns
• 200g halibut
• 200g grey mullet
• 4 scallops
• 4 slices of sourdough bread     

Method:

• Heat the oil in a large pan, add the onions, garlic and herbs.
• Add the mussels, clams, squid and Dublin Bay prawns.
• Place the lid on the pan and cook until mussels and clams are open (2 minutes approx).
• Remove lid, add the prawns, halibut and mullet.
• Add white wine, vinegar, pureed tomatoes and water.
• Bring to the boil and simmer until the fish is cooked.
• Garnish with chopped tomatoes and parsley.
• Present with grilled sourdough bread, rubbed with garlic.     

Recipe provided by:

Other sites:

Island Restaurant & Bar (www.islandrestaurant.co.uk)
Trafalgar 200 (www.trafalgar200.com)