1 tbsp olive oil
2-3 tsp paprika
200g roasted red pepper
400g can chopped tomato with garlic
400g white fish fillet, cut into very large chunks
few fresh mussels
Best times eaten: Super, Sugar, Rose, Orange - and occasionally Cotton Bowls
1. Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.
2. Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened – discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.
Paprika Seafood Bowl