- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 fennel bulb, thinly sliced
- 2 celery sticks, thinly sliced
- 1 tsp smoked paprika
- 2 x 400g cans chopped tomatoes
- 3 tbsp tomato purée
- 1 bay leaf
- 3 garlic cloves, finely chopped
- 1 red chilli, seeds removed and finely chopped
- 125ml/4fl oz dry white wine
- 1 litre/1¾ pints fish stock
- 3 waxy potatoes, cut into 2cm/¾in chunks
- sea salt and freshly ground black pepper
- 12 mussels, scrubbed and debearded
- 16 large raw prawns
- 1 large handful fresh flatleaf parsley, roughly chopped
- crusty bread, to serve
- Preheat a large sauté pan over a medium heat until hot. Add the oil and, when it is hot, add the onion, fennel and celery and sweat for 10 minutes, or until softened.
- Stir in the smoked paprika, then the tomatoes, tomato purée, bay leaf, garlic, chilli and wine. Cook for 15 minutes, or until reduced slightly.
- Pour in the stock, then stir in the potatoes. Simmer for 15 minutes, or until just cooked, then season with salt and pepper.
- Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the pan and cook for 3 minutes, or until opened, then add the prawns and cook for a further 2–3 minutes, or until all the seafood is cooked through. Discard any mussels that remain closed.
- Serve immediately in deep, warmed bowls, sprinkled with parsley, with crusty bread to mop up the juices.