Fish stew

Rather than just sticking to the same fish each time it is well worth trying new varieties that you haven't had before as you may well find a new favourite in doing so.

Ingredients

2	Onions, chopped
3 Tbsp	Oil
2 cloves	Garlic, crushed
250 g	Button mushrooms, finely sliced
1 Tbsp	Brandy, optional
800 g	Tomatoes, in juice, roughly chopped
3 Tbsp	Tomato paste
2	Bay leaves
2 tsp	Brown sugar
1	Orange, 2 x 5 cm strips peel (add accoding to taste)
3 cups	Chicken stock
16	Mussels, in shell, scrubbed and beards removed
12	Prawns, peeled with tail on
400 g	White fish, fillet, chopped into 4cm cubes

Directions

1. Heat oil in a heavy-bottomed saucepan. Add onions, garlic, and mushrooms, then cook until tender. Pour in brandy and stir, allowing brandy to evaporate.
2. Add tomatoes, tomato paste, bay leaves, sugar, orange peel and chicken stock, then simmer for 10 minutes.
3. Add mussels, prawns and fish. Simmer until mussels are open and fish is cooked through
4. Distribute fish stew between four large bowls and serve with crusty bread on the side.