Seafood stew made with tomato puree | Mutti Recipe

Ingredients

• 1 teaspoon of Mutti Double Concentrate Tomato Paste
• 8 raw tiger prawns (in shells)
• 2 spring onion thinly sliced
• 1 clove garlic finely chopped
• 2 tablespoons of roughly chopped parsley stalks
• 2 tablespoons of extra-virgin olive oil
• Dry white wine (150 ml)
• Salt for seasoning
• 2 tins of 400 g Mutti Polpa Finely Chopped Tomatoes
• Cleaned mussels (500 g)
• Vongole (500 g)
• 3 pieces Ling fish, cut into cm (400 g)
• Prawn meat from earlier
• 1 small red chili, finely chopped
• 1/4 piece red capsicum, in one
• 3 tablespoons of extra-virgin olive oil
• 2 cloves garlic skin on, bashed with the side of a knife
• 2 tablespoons of finely chopped parsley stalks
• Chopped parsley, to serve
• Grilled sourdough bread, to serve