Oven-baked seafood risotto

Ingredients

• 1/2 cup (125ml) dry white wine
• 2 tablespoon tomato paste
• 2 bay leaves
• 500 gram uncooked medium king prawns, shelled, deveined, chopped coarsely
• 2 tablespoon coarsely chopped fresh flat-leaf parsley
• 4 x 120g white fish fillets, skin on, halved crossways
• 1 kilogram mussels
• 2 1/2 cup (625ml) water
• 1 1/2 cup (375ml) fish stock
• 2 tablespoon olive oil
• 1 brown onion, chopped finely
• 2 clove garlic, crushed
• 1 1/2 cup (300g) arborio rice