West coast fish stew served with pot beer bread – Food & Home Magazine

Ingredients

• ***Pot beer bread
• 420g cake flour
• 1 x 10g sachet instant yeast
• 350ml beer
• 3ml salt
• ***Stew
• 2 onions, sliced
• 4 garlic cloves, crushed
• 250ml white wine
• 2 x 400g tins chopped tomatoes
• 2 fresh bay leaves
• zest of 1 lemon
• 500g kingklip or other firm white fish
• 500g black mussels, cleaned
• 12 large prawns, deveined
• juice of ½ lemon
• salt and freshly ground black pepper, to taste
• 60ml fresh flat-leaf parsley, chopped