members recipes

Serves 2 generously, multiply by 2 to serve 4 The chilli gives a really nice kick to the dish, but use medium heat preferably - just to add enough zing but not overpower the fish. The sugar brings out the flavour of the tomatoes really well, and the overall dish will not taste sweet It\'s quite a bit of work given the tomatoe base is made from scratch, but I promise tastes absolutely amazing!

Ingredients
*pollack fillets x 2 (skins off)
*1 x pack of raw king prawns 180g
*10-12 mussels (optional)
*6 large tomatoes (vine preferably)
*2 handfuls of chopped flat leaf parsley
*2 bay leaves, a sprig of rosemary
*1 medium sized chilli - red or green
*a few generous glugs of olive oil (extra virgin if possible)
*one large carrot
*2 celery sticks
*one lemon
*one medium sized brown onion
*one glasss of dry white wine
*pinch of salt
*half a teaspoon of sugar
*loads of garlic - I used 3 cloves - peeled and chopped finely or pressed through a garlic presser

*Brown Basmati rice to serve 2 (about a mug full)
*3 banana shallots
*glug of olive oil

Method
-Chop the tomatoes roughly discarding the hard middle pieces - I usually chop each tomatoe into 6. I leave the skins on but you can heat in a bowl of boling water and remove skins if you prefer
-add a lage glug of olive oil to a casserole pan - I used about 6 tabelspoons worth, add the tomatoes with the pinch of salt and the sugar and simmer on a medium-low heat for 15 minutes, stirring occasionally
-in a separate pan while the tomatoes are breaking down, heat another glug of olive oil - about 2 tablespoons, and fry off the onion, celery and carrot on a medium heat for 10-15 minutes until beginning to soften, add the chopped chilli a few minutes from the end.
-After this, season the celery/carrot mixture with some pepper and salt, add the bay leaves and rosemary, then add the white wine and simmer until almost dissolved, but with some of the thickened juice left in the pan
-tip the celery, carrot and onion mixture into the tomatoes and stir. Remove rosemary stalk but keep the bay leaves
-at this point, add your brown rice to another pan (with a pinch of salt) as it takes 20-25 minutes to soften (I used the same pan as the celery mixture to save washing up and it flavours the rice too)
-add the garlic to the stew and stir
-leave for another 15-20 minutes so the carrots and celery soften some more and the garlic infuses, and while it\'s cooking, add the shallots to a small pan with a tablespoon of olive oil and fry on a low heat until caramelised, about 10-15 minutes
-chop the pollack into small pieces about 2 inches thick and add to the pan and stir gently
-after about 5 minutes, add the prawns (and mussels if using)
-allow to cook for another 10 minutes until all the fish is cooked through
-stir through the parsley and juice of half a lemon
-Drain the brown rice and put back in the pan - pour in the shallots and stir.
-Serve the rice together with a generous few spoons of stew and top with some fresh parsely to finish