A Feast from the Sea

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


  1. Heat the oil in a large heavy based saucepan. Add the onions, celery and garlic. Sauté until soft.
  2. Add the tomatoes, sugar, stock, wine and bay leaf. Bring to the boil and reduce the heat to simmer for about 20 minutes.
  3. Add the white fish and salmon and simmer for about 5 minutes.
  4. In the meantime, scrub the mussels and remove the beards.
  5. Add the prawns and mussels.
  6. Cover and cook for 3 minutes. Discard any unopened mussels.
  7. 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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