Serve with crusty bread.


  • 2 tblsp olive oil
  • 1 onion (chopped)
  • 3 stalks celery (sliced)
  • 2 cloves garlic (crushed)
  • 400 g can diced tomatoes
  • 250 ml vegetable stock
  • 125 ml white wine
  • 1 bay leaf
  • pinch of sugar
  • 300 g white fish fillets (diced roughly)
  • 100 g salmon (diced roughly)
  • 12 raw prawns (peeled and de-veined)
  • 12 mussels
  • 1 tblsp chopped chives
  • 2 tblsp chopped parsley
  • zest of 1 lemon


  • Heat the oil in a large heavy based saucepan. Add the onions, celery and garlic. Sauté until soft.
  • Add the tomatoes, sugar, stock, wine and bay leaf. Bring to the boil and reduce the heat to simmer for about 20 minutes.
  • Add the white fish and salmon and simmer for about 5 minutes.
  • In the meantime, scrub the mussels and remove the beards.
  • Add the prawns and mussels.
  • Cover and cook for 3 minutes. Discard any unopened mussels.
  • Spoon into a bowl and sprinkle over some parsley and lemon zest. Serve with crusty bread.


Catherine's tip: Replace prawns and mussels with 100g more white fish to save on cost.

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