Prep 15 mins • Cook 25 mins • Serves 4 to 6
1tbspoliveoil 1 onion, thinly sliced 350 g kipfler potatoes, peeled, sliced 1 cup white wine 2 cloves garlic, crushed 2 tbsps tomato paste 1 can (400 g) crushed tomatoes 1 cup fish stock 1 tbsp rosemary leaves, chopped 500 g green prawns, shelled, deveined 500 g black mussels, scrubbed, bearded 300 g firm white skinless fish fillets French fries, rouille (see tip), to serve 1 In a large, flameproof, casserole dish, heat oil on medium-high. Saute onion 2 to 3 mins, until tender, Add potato, wine and garlic. Simmer 1 to 2 mins.
2 Stir in tomato paste, then tomatoes, stock and rosemary. Bring to boil. Reduce heat to medium and simmer 10 mins.
3 Add prawns,…
