Bouillabaisse-Style Cod & King Prawn Stew With Buttery Ciabatta

Peel and finely slice your brown onion[s]

Heat a large pot with a drizzle of olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until softened

Boil a kettle

Chop your potato[es] (skin on) into small bite-sized pieces

Chop your tomato[es] roughly

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix and tomato paste in 450ml [600ml] [750ml] boiled water

Add a pinch of salt and pepper and stir it all together – this is your tomato stock

Once the onion has softened, add half the chopped garlic to the pot with half the ground paprika, the chopped tomato and fennel seeds and cook for 1 min or until fragrant

Once fragrant, add the chopped potato to the pot with your Chinese rice wine and tomato stock

Stir it all together and bring to the boil over a high heat, then reduce the heat to medium and cook for 22-25 min or until the potatoes are tender

Meanwhile, combine the remaining chopped garlic and ground paprika with the mayo – this is your rouille

On a separate board, chop your fish fillet[s] into large-bite sized pieces

Drain your king prawns

Once the potatoes are tender, add the chopped fish to the pot with the drained king prawns, a knob of butter and a pinch of salt and pepper

Bring to the boil over a high heat, then reduce to medium and cook for 4-5 min, stirring occasionally, or until the fish and prawns are cooked through – this is your bouillabaisse-style fish & king prawn stew

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through, then spread with a knob of butter

Cut each buttered half into triangles – this is your buttery ciabatta