Tomato, Rice and Seafood Stew Recipe - Great British Chefs

Ingredients

• 2 tbsp of olive oil
• 1 large white onion, finely chopped
• 1 celery stick, finely chopped
• 1/4 fennel bulb, finely chopped (optional)
• 1 garlic clove, finely chopped
• 125ml of white wine
• 200g of long grain rice, soaked
• 800g of tinned chopped tomatoes, preferably Polpa
• 220g of monkfish fillet, chopped into chunks
• 8 black tiger king prawns, raw and whole
• 2 tbsp of chopped parsley
• sea salt
• freshly ground black pepper